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I'm trying to recirculate wort to simulate a Zymatic style boil in my conical. Reason is mainly to get to a single vessel + RIMS. I'm using a BCS-460 controller and a 5500W element for the RIMS. The issue I'm running into is that as I get closer to boiling, (200ish in Denver 203 Boil Temp) I...

Any thoughts on this idea? I have a 3 tier + RIMS and am looking to simplify and reduce equipment. Could you just use a RIMS tube + Conical as a "one" vessel system? I would recirc in the conical like an eBIAB and control temp with the RIMS. Then pull the bag and jack up the temp to 200+ and...

I'm running a RIMS system, and was wondering if people adding the hops and whirlfloc to the mash or a kettle post mash? It would be super convenient to throw the hops in there, does anyone think there is a downside to doing this? The only thing I could think of is that the hop oils could bind...

I'm going to try this this weekend as time has always been one of the big barriers for me. I've pretty stocked up on IPA, but was tempted to try another style. Just curious as to what other folks have tried, Belgian or Hefeweizen? Seems like the bittering is the trickiest part here. For...

15.5 Gallon - I can post some pics tonight but it's in good shape. Just some painted stripes on the outside.

$75 OBO - Plate Chiller for sale with 1/2" NPT fittings. Blichmann thermometer still works, but water leaked in and is a little rusty on the dial.

I have a non-branded 15.5 gallon sanke keg I have used for a fermenter for sale. It is not from a brewery and is located in Denver. Would rather not ship. $75 OBO

$100 OBO - I have a lightly used 3-md-hc pump I've used for brewing over the years but don't need it anymore. Much more powerful than the March pump. Best offer takes it. Location is Denver, would be willing to ship. I'll post a pic later tonight!!!

I rarely brew lagers and was hoping to get some help. I brewed a 10 gallon maibock recipe that came out to about 1.070. I used the drauflassen technique documented on braukaiser.com and split the wort and pitched enough yeast for 5 gallons. The batch was mashed at 156. At low krausen, I...

This is my year!

Thanks for all of the responses, I guess what I'm looking for is a little more of a description of what it tasted like before you fixed it with Campden or filter. I've read pages and pages about how it could theoretically impact your beer but not many actual notes from people who have been...

I've read a lot of threads about removing Chloramine from brewing water to avoid off flavors. I'm wondering if anyone has actually had this problem in Denver (who uses Chloramine), resolved with with a filter or Campden tablets, and can speak the the off flavors they were getting. I'm trying...

That was my gut feeling also, thanks for help

Do add another little piece of info, the starter was sitting underneath a vent in my basement. So when the heater kicked on it potentially was pushing out dirty air over the open starter

So I have 10 gallons of a Rochefort 10 Clone that brewed a week ago and No-Chilled. I made a starter on my stir plate a day ago and came in this morning and it had blown off the foil top. My question is would you use the starter, or do you think the risk of infection is high enough to go buy...

I was thinking about brewing the Rochefort 10 Clone off of Candisyrup.com, but was curious if anyone has brewed this recipe? There are others floating around on the internet but they all use way more specialty grains. If you did brew it, did you keg or bottle it and how long did you let it...

So I made an extract Brett Saison and don't taste any funkiness at this point in time and wonder if it makes sense or need to pitch more Brett. It was a 10 gallon batch so I stepped up a starter of the Dupont Strain (3724). Half way through the steps I threw in Brett C. Decanted and Pitched...

Thanks a ton, thats exactly what I was I was looking for.

It seems to me like maybe the question is how much yeast to pitch initially, and when you add the other wort, would you add more O2? Nutrients should be there from the wort, but I guess the question is how much growth you get on that second phase and will it produce the right tasting beer.

I'm not sure, but enough to visibly see it had carbonation when swirling the keg and when putting into the bottle. Co2 was obviously leaving solution.