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I replaced all 5 of my taps with the Nukatap's and it's made pouring experience so much better than traditional faucets. I usually don't drink during the week so from Monday-Thursday my taps sit....however Friday afternoon, it pours wonderfully and they don't stick. Couldn't be happier.

Does anyone have the Kettle Pizza attachement for the kettle grills? I'm strongly leaning towards the Gozney Roccbox since I haven't seen any comparable results so far from the Kettle Pizza.

Looks decent for the SRM. Question about the wheat you used, are you sure it's malted white wheat and not raw wheat? I noticed that with raw wheat, it needs a rest a 120F to help convert and then you can resume mashing. Otherwise I'd check the crush, etc.

Just stumbled upon this thread and I have 5 gallons of this fermenting away as I type this. I changed the malt bill slightly from my normal wheat ale recipe. 50% each of 2-row and White Wheat, and I added 3% of Honey malt for a bit of color and sweetness. I did 2oz of Citra and 1oz of Amarillo...

Also, keep in mind that the beer is still very young at this point and there has NEIPA's i've brewed that really shine after 2-3 weeks of cold conditioning and carbonation. I would dry hop, keg and see how it is after kegging.

Absolutely beautiful! I like the whole galley set up of it. The flow is perfect!

I was going to add to this that I once made a pale ale and terribly overshot my mash temp...long brew day short...the beer ended up ending at 1.020 instead of the intended 1.010 - brought it to homebrew club to see what my fellow brewing friends thought....After tasting, everyone said it tasted...

I'm at the point in my brewing/bbq hobby's that if the item or product or procedure doesn't produce a noticeable difference in the final product, then I won't use it. I've had great results doing "warm Lagers" fermented in the 60's. Tried out different mash temps, done experiments with my local...

I've experienced that I have one hell of a time trying to get raw wheat to convert in a 60 minute 152-156 degree mash. Every time I've used it, it wouldn't convert and I'd miss my Pre-boil and subsequently my OG. I've heard you've got to do a mash rest at 120 for 20-30 min before your...

After getting my water tested, I just went with this RO Filter so I could start with as blank of a slate as possible and build from there. The quality of my beers has improved immensely since. Inexpensive and I don't have to worry about my water

I built my system based on the way the breweasy works and I have my temp probe in the mash return, right before it enters the mash tun. I then have a analog thermometer on my mash out so that I know the entire mash is at the same temp...going in as it is going out.

The idea of a closed/vented fermentation is new in the world of beer history. I have a friend that just places foil on his carboy for the first few days of fermentation before switching to an airlock. Also, there once was a fermenter design with MiniBrew where their lid was just placed on top...

Finally got around to brewing another batch - 5 gallons finished 71% Rahr 2-Row 12.9% Carapils 12.9% White Wheat Malt 3.2% Honey malt 5.3SRM OG 1.065 Shooting for a final gravity of 1.018, ABV around 6.2%. It's currently fermenting with Imperial's A04 Barbarian and naturally purging the...

I've been thinking about getting one of these purely out of aesthetics. Great job!

Can't go wrong with either!

I've been working in retail and customer service for 10+ years now and there's always a few people who try to take advantage of something. I think if he was a as decent of a "customer" he claims to be, then he wouldn't have acted in the way that he did, and then further threaten and treat you...

Looks great! What are you going to brew first?

Great job!! This is inspiring me to put a wall behind my brewery to make it look a bit nicer!

I made a Golden Bock a couple years ago but wasn't too happy with it. I was also trying to make a Sierra Nevada Glissade Clone. That recipe looks promising and It's really making me want to try another hand at it.

Definitely cascade and chinook. Simcoe can help as well!