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If there is anything I’ve learned from HBT, it is that I was wasteful with starsan before. Typical brew day I’d sanitize my fermenters, have a bucket or two of starsan sitting there to soak and dip things in, I’d even use it after cleaning just so everything stayed shiny. Every gallon was used...

That’s a thing?!

Welcome from South Jersey!

Holy!!!!!!!!!!! A double AND a triple ‘shine. I’m covered I drool at the sight of it.

Secret city IPA. Delicious and hazy.

+1

OP asked a lot of questions in the first post, it was up to us to answer directly- Water wasn’t your (only) issue. Now that we’ve come full circle, everyone’s advice on here is solid. Remember, this is a beginning and each of these steps below can be plenty more complicated, has entire...

I use a non-scratch blue scotch-brite pad, got a pack of em. I let PBW do all the heavy lifting and just hit the spots I need to lightly with the pad. Edit: I also just rinse the pad when I’m done and reuse it until it barely exists.

Frankenstein dry hopper. Edit: my god it is beautiful.

Crashed, decanted and stepped up my yeast for a this week brew

Agreed. I grew up in south jersey (and live there now). Did several years in North Jersey too. Here is a list of places I’ve been near me that I recommend in South jersey- -Slack Tide Brewing; Cape May -Cape May Brewery; Cape May -Glasstown; Millville -Bonesaw Brewery; Glassboro (the place is...

Me too! (At least SWMBO thinks it was a “couple”).

Are you f-ing kidding me... mind freaking blown. That’s genius....I currently use: -the stainless blowoff arm -a piece of tubing connected to it -a bucket of sanitizer -an empty growler with the end of the tubing through the handle to keep the tubing from floating What I will use next time:

I have not used spunding valve, but am getting a setup for it. I’ve read somewhere (maybe on this thread?) people using it for the pressure transfer and for force carving at the end of fermentation like you do. It has me very interested. I’m looking back at my post, i didn’t intend to allude...

For my system I stop recirculation at/after mashout to change some hoses around and get my sparge arm setup. Wouldn’t / couldn’t the stopping of the process and then restarting “disturb” the channels if that were the issue, or is that unlikely? Also, wouldn’t the sparging actually change the...

FWIW- I think in this thread there was a lot of debate over the carb stone. I personally use it as described above and am very satisfied, others don’t see the point or don’t get good results? For me, I carb in the CF10 after cold crash and let it sit. Then I pressure transfer to kegs. The one...

I am a big fan of the pressurized transfer setup as well. Filling 2 kegs from my CF10 is a breeze.

Some ingredients for a Märzen that I’ve been dragging my feet on for about 3 weeks too long.

I have a HERMS system (not electric, not spike, but hey it’s all brewing) and agree with @Bobby_M in one of those two things- channeling or not converted completely at start. If you hadn’t already I would make sure your thermometers are all in cal as well (could’ve started on the low end temp...