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I just finished adding a collar to my freezer and had a question. Should I put something on the top lip so the lid gets a better seal when closed? My freezer was used and it looks like the seal isn't quite sitting flush with the wood. If I should, any recommendations for what?

Pm'd

Having just recently been able to try Lunch and MO I'm looking to brew Dinner since I'll likely never be able to find it. Looked up a few old recipes, the BYO recipe, and have come up with a hopefully solid plan. Would love some input on this though: 16lb 2-Row 8oz Carapils...

I looked this up yesterday evening. Seems to just be an improvement on my idea. I simply use my wort from the first half as my liquid for my second half of the mash. It looks as though I need to adjust mash temps, but seems like a slightly easier way.

I normally mash-out at 165-170 for ten minutes before firing backup to go to my boil. Would that be sufficient? I'm thinking 12lbs of grain and 5.4 gal water for each half. Planning a 12ish Imperial Stout and letting it age until Christmas.

So have an idea to do a batch larger than my mashing capabilities. Any guesses if my idea will work? I know I can only hold around 18lbs of grain in my 10 gallon BIAB setup to make a 5 gallon batch. I want to do a 6 gallon batch, using around 24 lbs of grain. My thought is to do two...

I think I've changed my mind and plan to keep it. When i transfer to the serving keg I have a 275 mesh stainless filter i will attach inline with the siphon. This coupled with my research​ showing powdered glass as non harmful has alleviated my fears. As to fermenting in the kegs...

Scrapping it, there goes 6oz of hops unfortunately. Yeah I have 3 kegs I need to rebuild that I found at a garage sale. Think I'll ferment in those for the time being. Really disappointing, on the bright side I have a good idea on my efficiency and only have 1 thing I need to do differently...

Finished my second batch of beer yesterday and everything went great. Chilled to 70*, moved my carboy to a water bath to get down to 64 and pitched my yeast. Let it go a day, nice active fermentation, crazy airlock. At this point my temperature controller arrived and I was ready to move...