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It would be very difficult. I really need to buy one of their chillers or something more efficient than what I have. I have a 15g kettle and generally brew 5g batches...the width keeps the liquid level low, and they have options that have a lot of cooling very low. With quick cooling I'd have...

I'm suggesting that ambient conditions must have kept it cool

I would highly recommend: NOT going hazy for a jump back into all-grain....especially not a New England IPA (I realize that's not the recipe you posted, just putting it out there).....just because it isn't clear doesn't mean it's easier If I were you - I'd go to Morebeer or Northernbrewer or...

How do you measure temp? If it is a stick on thermometer - that's just measuring the wall of the fermenter and may be different than the actual liquid temp depending on conditions. If you have decent airflow (from your HVAC or other means) it also keeps the fermenter closer to ambient temps...

Thanks @day_trippr I appreciate your input greatly. I actually haven't head trouble with verdigris - at least on the visible side of the tubing. Stainless is so much less efficient, and I try to conserve water AND get it cold as quickly as possible. Also, summer water temps are enough...

OK, so I know it depends on how long it takes you to chill (ground water temp) and how corrosive your water is and a bunch of other factors... How long (or how many batches) would you use a chiller before proactively replacing - if ever. My dad had his chiller develop a pinhole leak which he...

They are not dying from beer, wine, cider - they are dying from distilled spirits. If you don't know what you are doing, you can end up with a lot of methanol in the distilled product.

Keep this in mind: If you're not using a tank and just want to catch 8-9 gallons of water in kettles or whatever....you can just remove the auto shutoff. That's there to shut it off when the tank is up to pressure - you wouldn't need it. If you have municipal water, and you're only using this...

Feel free to PM me and I’ll help you figure it out as far as what to buy, etc. Funny thing is I have a quick supply of quality RO and still just use my well water. It makes great beer and I don’t go to the trouble of collecting enough RO to brew.

First, systems come in different rates, ie 50gdp (gallons per day), 75gpd, etc. Permeate = the water you want Brine = the stuff that goes down the drain RO grows more efficient with a higher pressure differential across the membrane. On my RO system that I use for drinking water, I use a pump...

Whole leaf is a non-starter for me. I really like brew days to be as similar as possible. The selection of whole leaf hops both locally and online (as purchased in a single order) means I would still end up using pellets a lot of the time anyway. I'm wondering if I should just find bags that...

I brew BIAB and cannot say enough good things about my Wilserbrewer biab mash bag. It also came with a hop boil bag. When I use this bag, the hops clog all of the little holes in the mesh to the point that when I left the bag to drain while I run the chiller, the bag loos almost like a...

My favorite article on this (and Dr. Brad Smith aka the owner of BeerSmith is pretty well respected in our field) http://beersmith.com/blog/2010/08/17/aluminum-vs-stainless-best-beer-brewing-pots/

Eagleware is almost certainly aluminum - heavy duty aluminum cookware is what they're known for. Not sure they make any stainless. Nice pot!! I doubt that pot was sold with the burner as a turkey fryer. Turkey fryer pots are usually taller and smaller diameter to be able to submerge a turkey...

A lot of time department store turkey fryer pots are aluminum. Is this pot heavy? My guess is the stains are polymerized oil - and they will be extraordinarily hard to remove....but not sure you should care. I'd boil water in it and dispose of it before use, which may get rid of any lingering...

Is it more because of the differential (and I assume you mean cooling differential CD not heating differential)? If so: You are letting let it (the water bottle) rise 3 degrees and it has to run long enough to cool that mass back down. I would put a 1 degree differential on it if measuring...

"cold crashing is no longer a thing.." Really? I'm pretty sure it's alive, well, and something a lot of people are adding to their process these days. People get so focused on time, when yeast don't wear a watch. They can have finished fermenting in 3 days and cleaned up (diacetyl) on day 4...

What does SN use them for?

It is usually peach flavoring that smells like cat pee to me (and it is a 'thing' that some people perceive it that way).

I think adding fruit for the sake of adding fruit is a bad idea, or just because you like a certain fruit flavor can be a really bad idea. Cherry goes great in wheat beers, not just because of cherry flavor but because it adds some sour/pucker. Fruits can be tough....you know how nice a ripe...