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how big is your fermenter and what are your ambient conditions? you might be surprised at the limitations on a freezer's cooling power (even if you went w/ glycol rather than water). I've seen guys circulating water through their smokers for warm water at comps.. which is a similar concept - I...

I am in your boat with a Frigidaire 7.5(compact fridge). It's all I have to ferment and serve out of... I think I am going to get a 2nd one... but my compressor locked up (and had to be reset) when trying to cool a fermenter from 75 down to 65 - I wonder if a chest freezer would perform better.

If you heat the hose by submerging (an inch or so of the hose length) in hot water - if may be flexible enough to slip right over Starsan makes a good lubricant as well

Hello - anyone want to chime in on what I might expect on flavor? I am planning to brew the same recipe (fixing the volume and chilling issue) and looking forward to comparing. Also... I had intended to pitch on top of my yeast cake and am reconsidering that now based on pitching temp...

what type of yeast did you use? I used this calculator to determine I needed a starter and what size... but I am using an ale yeast. I would assume, if you know your starting OG, you could figure it out from this. https://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/ Here's...

Boil with diesel!

I clean mine every time. Wipe down the edges of the rim so the pieces don't stick. Brush out the charcoal grate and charcoal ring. Scrape down the sides and inside of the dome - it's not going to remove the petina. Refoil my water pan so it's ready for the next cook. Store your grates...

Since acquiring a 14 - I don't mind carrying in and out of the garage. So my WSMs are kept under a roof. If I were exclusive to my 18, knowing I wouldn't carry ever time, I'd flip the ring and still use my cover. imo - the WSM 14 is versatile without water pan for hot and fast cooking. It's...

this beer turned out nicely. I am not totally carbonated yet, but it is an enjoyable beer to be sure.

appreciate this advice to skip the C10 altogether. will try that on my next beer. I agree with time waste on the S-05 from a packet and hydrating rather than starter on a 5 gallon batch. was using harvested yeast slurry.

Brewed on 2/3/18 (evening) and am hoping this one turns out more tasty than the last. Below are my notes from that brew session: - made the starter on 2.2.1 @7pm (started the boil) with 3/4 cup wheat DME and 4 cups water. used 4 tablespoons of yeast slurry. left it in the saucepan and swirled...

I cannot say what the FG was but I can say the beer was certainly sweet. as to being fixated, it is certainly possible. My wife tried it and she liked it. I did drink the entire batch. Generally, I like a drier beer and will not be mashing that high or using so much 10L again...

thanks for the tip on Brewer's friend. I checked IBU's and input: Pale Ale Malt 9 lbs Vienna Malt 2 lbs Crystal 10L1 lb 60" mash @ 150 degrees 1 oz Cascade pellets @ boil & start 60" timer .5oz @ 30" .25oz @ 15" .25oz @ 5" 1 oz Citra pellets @ 5" 1 oz Hallertau pellets @ 5" that gives: SG...

great article, thanks for posting

Problem: My current beer has a sickeningly sweet finish (please assume yeast was completely attenuated for purposes of discussion). likely Cause: Brewed a Pale Ale with below grain bill. Single infusion mash at 158 degrees. Too much Crystal 10L and mash temp too high. Reason for posting...

12,093 + 5 gallons pale ale 12,098

Smoking a chicken this weekend . cut in half last night. Oiled and rubbed last night and put it on at 250 degrees.

... this past weekend, I was attending a wedding. Hastily, I grabbed a chilled 2.5 gallon keg, keg charger, picnic tap and tossed everything into a cooler with ice. When I got to the wedding, I noticed I had forgotten a liquid disconnect. doh, left that cooler in the truck! I had...

6486 + 5 gallons Centennial Blonde =6591

It is a hobby, some folks enjoy the analytical aspect. I just finished my 8th batch of beer. My 6th batch is currently being enjoyed and is actually good. Patience, BIAB technique, rudimentary equipment, scrupulous sanitation and trial/error have worked out well.