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There is zero need to recirculate mash If you WANT to thats fine but dont think for a second its needed...its not needed one single bit. More stuff to clean worry about and deal with in general

You should have have gotten a 20 gallon pot and go with a full volume mash. 15 gallon pot is in the dead zone. To much pot for 5 gallon to small for 10 gallon. Return it if you can. Pots are around a gallon an inch. 10 gallon batches are around 14 gallons strike water leaving you only an inch...

Once the beer is done fermenting its done. After the first 5 days temps don't matter....within reason. Normal room temp storage is fine. What beer did you brew?

What are your brewing/what yeast that you want to HEAT temps to 68-70? 60-64 basement temps are just about perfect for most yeast. Maybe a little high actually. Dont forget the fermentation process produces heat upwards of 5 degrees or more. Youll most likely not need heating at those temps...

Good luck. My Pid fried after 10 batches. So around a total of 40 hours on it. They wouldnt help with a replacement. Not to mention you cant understand a word they say with there deep Chinese accent. I got a Mypin for half the price and its still going strong after many batches....good riddance...

maybe not extreme LOL I'll rephrase: seems completely unneeded It seem like more of a hindrance than its worth with the tube when its time to clean it.

I dont see how a drain makes any sense. You only get a drip or 2 in the tray that dries up long before it collects enough to drain. Unless your a really sloppy beer pourer. I just walk mine over to the sink when it gets funky and soak it it hot water. A drain seems like extreme overkill

You could cap off the out line on the reg and crank the pressure to 40 and leave it for a few days. Seems like three days is the time it takes to drain. If you havent lost gas in the tank after a few days its the keg or gas line connections

I should have done that to test the difference, This batch has different dry hops to change them up a bit. So it wouldnt be a side by side exact test....maybe in the future I'll do a test with the same dry hops in each bucket

THey never leak so they never get funky. I've had uncleaned untapped finished kegs in a spare room for 6 months and longer. When opened it was still under pressure and smelled as fresh as the day I kicked the keg. To clean I simply take my shower head and shoot it in and swirl it around a few...

Overthinking a simple concept....been there I started with a bag in the basket. The basket does nothing. Then I tried recirculating that setup and it overflowed due to not enough flow through the bag and basket combo. I ditched the basket and just use a bag now. No recirculating AND I kill the...

Skip every single thing on this thread and get a sanke keg.....that comes from someone who has used both....sanke wins on every level

A smart car is a car.....but not really Light and delicious sounds good

Depends on what beer your brewing.

Anything served in stem glass is not real beer....nuff said

I guess that makes sense as the beer is churning during fermentation. I've been adding hops near FG so the beer is done after a day of dry hopping and no moe churning. I wouldnt think that wouldnt be the same as a good stir? I use a paint strainer bag in my bucket to dry hop in. THe hops are...

^^^ missed that^^^ Been gone awhile.....guess I'm not the only one

If I wanted a thick swampy orange juice I'd buy some Tropicana extra pulp and leave it in the fridge 6 months till it was half evaperated. I like Ipa's but NE is just not real beer...save the juice for the kids lunchbox

Temp controlled. Ten gallon batch all in at once. Tons of co2 coming off fermenters. I've never waited a month for my beer. 10 days max before dry hopping. Now I'm dry hopping on day three at the end of fermentation. I stirred this batch of dry hops. I was going to go straight to cold crash...

I ferment two 5 gallon batches in a chest freezer. You cant stick your head in more than 2 inches without getting knocked out so I'm not concerned about Oxidation from stirring...plus its a slow srir What would be the extraction time giving it a stir twice a day? I thought I read extraction is...