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Thanks for the info. I'm thinking of going with Spike: Conical Unitank | Spike Brewing Conical TC-100 Temp Control Bundle | Spike Brewing Probably a smaller footprint than my old setup. Less lifting. More $$ - about $1200 before taxes but it has cooling. Any other thoughts?

What are some of the better fermenting options for 15 gallon batches? Background: My chest freezer just broke and is unrepairable. I previously fermented in multiple 7-gallon FerMonster carboys. Now is the time to upgrade if I'm going to do that.

My hop burn slightly improves over time but still persists after a month.

In an effort to cut down on the hop burn, I'm thinking about utilizing gelatin in the fermenter (after it's done fermenting). Thoughts?

What kind of fermentation schedule are they using with safeale yeast mixure?

Anyone else getting a tingling on the tongue when drinking this recipe/style?

So my previous setup might have worked if I put my hand on the lid of the BMB? I'll give that a try regardless if I spund.

Day 3? I'm dry hopping on day 2-3. Are you dry hopping in the keg or what? How do you guys handle the extra hop matter in the serving keg using this process?

I have big mouth fermenters (and love them) and attempted to push the beer into my kegs with CO2 but the lids don't hold enough pressure for me to do that. So I was forced to use an auto-syphon to transfer the beer. How many are getting great results using an auto-syphon? I'm considering...

Thanks for the quick reply. Btw, I made this last year and it was amazing! (just lost what the recipe was).

what post # is the recipe on? thanks in advance.

Did all the kettles come pre-stocked with TC flange at the top ... or was did only the MT come pre-stocked that way?

An incredible setup. Pro. Very complicated. I'd absolutely love to stand on your shoulder and replicate something close to this system. Any chance for a partslist?

I'll try you out. Send a code pls.

Exactly this. I've done these many of times and have had great success with one pack/6gal.

He told you the truth. Do you mean that you received a BSChE? Well, that is indeed impressive. Obviously.

It makes sense but it is not directly related to our process for this style.

That wiki was not helpful but thanks for trying. After experimenting with cultured lacto and yeasts I've come to the conclusion that lacto from grain has the best souring properties. So for me, if I was doing a sour mash for this style, I'd use the Lacto from the grain.

There isn't any alcohol produced from this strain of Lacto because it's homogeneous. [I assume that you are getting the sourness from the lacto on the grain]. I thought you do a no-boil to ensure that you don't produce DMS. [I should probably google that :) ]

A BW is traditionally cloudy. I would not attempt to clarify it.