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I'm contemplating building my own semi-walk-in keg fridge. I have an 8 tap system in my bar: My bar build thread: https://www.homebrewtalk.com/forum/threads/basement-bar-build-thread.596537/ Behind that wall is an unfinished portion of the basement that my keezer was located to house my...

Awesome! Great work! I'm a huge fan of Tolkien, and love this. Do you have any other pictures of it mounted in your bar area?

I got them from Amazon. Here's the link: https://www.amazon.com/gp/product/B00Z6JCRRO/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1 They come in packs of 25 tiles, each 4 sq ft. They also sell them in smaller quantities elsewhere, but you can't beat quick Prime shipping! I'm REALLY happy...

Subscribed! Looking forward to seeing your progress!

I finished the ceiling above the bar I still need to do the area just adjacent to the bar by the woodstove After finishing the other part of the ceiling, next up is the brick

Hello everyone. It's been awhile since I've posted here (or even logged in). I figured I'd start to add some updates, as I'm in the middle of a basement/house remodel. I've got another baby on the way, my fourth, due tomorrow actually. What I'm doing: -Removing all carpeting in house...

Yeah, quite an easy solution. I glued it and used a 23 ga pin nailer. I used brads for the bigger things, but for most of the moulding I use the pin nailer. I use about twice as many nails as a brad, but they're nearly invisible, and don't require any putty to cover the holes. A pin nailer...

If you just want a hint of peaches, I'd add maybe 1-2 lbs to start (can always add more later), thought 4 lbs probably won't be overpowering. As far as a hint of vanilla... You'll need WAY less than 2.5 oz of extract (assuming a five gallon batch). Start with a teaspoon, and titrate up based...

I used outside corner moulding like this (only in oak, not pine): http://www.homedepot.com/p/Alexandria-Moulding-WM-205-1-1-8-in-x-1-1-8-in-x-96-in-Wood-Pine-Outside-Corner-Moulding-0W205-20096C/205917008 Let me know if you need any closeup pictures of it installed.

Unfortunately, you won't know the ABV of your current beers because you need both the original and final gravities to determine the alcohol content.

I think it depends how often you are brewing. If you're brewing every couple of weeks, you're probably fine (so long as your wife isn't pissed). If you're brewing daily, than this may be a concern.

Your post is very confusing. I'm not entirely sure what you're asking... But, if you're doing 5 gallon AG batches, you'll need a larger kettle, at a bare minimum 8 gallons. You can certainly do smaller, say 2.5 gallon, batches with that brew kettle. If you're doing 5 gallon AG batches, you...

My vote is B. As far as option A, dry hopping can cause beer haziness, so if you're already struggling with haziness, I would avoid this option... And I assume you mean 65 to 70 degrees, not 165-170?

How long ago did you put your beer in the fermenter? How long has the gravity been stable? Did you already dry hop? If it were me, and the gravity has been stable for a few days, I'd dry hop now (if you have not already done so), leave it a few more days, then cold crash. I'm a big believer in...

My wife's idea of a tool is her cell phone and AAA number. I really wish she had interest in owning/using tools. The fact that my wife can't even check her oil, let alone put on a spare tire, is a point of contention. I argue that she should know these basic tasks just in case she's out of cell...

First of all, I would be very surprised to hear that mold was growing in vodka... Unless enough krausen went into the blowoff jar to significantly lower the ABV in the jar. My guess is that the krausen in the blowoff jar looked like mold to you. How much vodka was in the jar? If it was a lot, I...

I'm assuming he meant 0.1875, which would be 3/16"? I don't do nitro beers on tap, so take it for what it's worth... But my understanding is that all of the restriction is in the faucet itself, and that any restriction prior to the faucet is counter-productive. Thus, it would be better to...

Are you trying to avoid pulling up trub? If so. I don't think creating a dimple will help, as the trub left behind is not tightly packet enough. If you're not, why not just tip your kettle? Personally, I just plan bigger batches. I do five gallon batches. I usually leave about 3/4 to 1 gallon...

I definitely vote A. I know of a couple of brew pubs with a split level like that, and it's cool to have two different options... Though I'd imagine a bit of a PITA on the serving staff. You may want to see if you can include a poll to get a better idea of how many like A vs B

Looking great! I'm super jealous!