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That's epic

I only today found out that an article about hops that I wrote a long time ago was published online. Check it out if you wish: https://www.homebrewsupply.com/learn/pellet-versus-whole-hops-in-homebrewing.html Congrats to you and your daughter Dan!

Added to my list. Can't wait to read it. Congrats on the achievement.

I do it all the time and have never had a problem.

Either bottling or keeping in the same vessel and moving it won't hurt but I would probably just move it and get back in the fridge to finish lagering. I would probably transfer it to a secondary first just to keep from shaking all that trub back up into the beer.

If you are lagering for a while you probably won't need it. That said if you still want to use it then add it about a week before you bottle/keg.

This is the recipe I've come up with so far. Its close but like I said its not exact. But the decoction mash is key to coming close I think. Recipe Specifications -------------------------- Boil Size: 8.46 gal Post Boil Volume: 6.76 gal Batch Size (fermenter): 5.50 gal Bottling Volume: 4.75...

I'd like to know the composition of those ingredients kits. I have a clone recipe (sort of) but it's not dead on, maybe it can't be dead on as its something in their technique. But it's nice to compare ingredients.

Good on you Dan. I tell my wife all the time that I'm tired of workers being afraid of the corporate "don't think or speak up or you'll be fired" mentality. I have been fired in the past for speaking up about grievances at a job but I just figured if they are going to fire me for that then I...

The length of the boil is almost entirely for hop utilization and doesn't really have anything to do with all grain or extract. The typical 60 minute boil is to achieve the desired bitterness level from the hops. The book I link explains it all in a better way than I could.

Depending on how lazy I am felling I will either do no-chill method or just transfer the hot wort directly into my HDPE brew bucket and then throw that in the ferm chamber and let the ferm chamber (temp controlled freezer) do the chilling for me. Still takes a while but not as long as no-chill...

Sure. I used to do the same for a while. I would essentially use BIAB with it and put the grain in a paint strainer bag and mash inside one of these just to hold the temp.

Here is a link to a good starting point on hops. http://howtobrew.com/book/section-1/hops/what-are-they I recommend reading the whole book in this link if you are new to brewing.

+1 to this. I only usually take mine apart to clean about once every 5 years. Other than that I just spray it out with a hose or air compressor through the vents about once a year and once every couple of months I take the front off to vacuum the coils.

I couldn't agree more Dan. No matter what your beliefs, religion or feelings. No one has the right to kill another unless in self defense.

On second thought. Don't dilute it and just call it a double wide IPA.

Efficiency can be affected by a lot of variables but the big things I can think of is how fine your grain crush might be and also just your equipment set up in general. I find having beersmith vs brewsmith to be more accurate once you create your equipment profile and have some time to get to...

I am very sorry to do this but I wasn't aware of recent changes with CMG cracking down on group buys so we are done and no longer able to do this despite the fact that between myself a Tre we have been doing this for years. I will have all refunds issued by the end of the day. The only way to do...

It has happened already but dont worry because once I get his order distributed I am going to just keep it open so people can just place their orders as needed and I will just order every time we fill a pallet. I had a lot more interest than I anticipated and several of us didnt get our orders...

I was waiting for a check to clear but it is done and order has been placed. I will let everyone know when it has been delivered.