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Stop opening the lid. Your beer is fine.

Actually my boy has got amazing water pressure up there from tapping the river. It's colder and way more pressure than at my house! With my trusty jaded immersion chiller (75 feet of copper coil) got 11 gal of wort chilled down to 78f in 7-8 minutes. Gotta be a record for Maui in the summer...

Maui no Ka Oi. Will do. Maui brew co has a new facility with a massive tasting room. Anyone who is fortunate enough to visit must check it out! And check out cow pig bun next door for awesome bourbon and burgers.

What vessel do u use for making a 4 liter starter?

Hahahaha yeah we're pretty blessed. Still a bunch a hard workin joes with a high cost of living. Not that anyone wants to hear that! Stoked to be able to share some homebrew with a bunch of people who live off the grid...

Yup leave the lid closed. Avoid the temptation to periodically open and check it out. Eva dry humidifiers work great, sometimes I throw an old towel down there when I'm switching kegs out.

Took the truck out to my buddies farm in the valley. And brewed a nice IPA with some very nice scenery. Maui has some hidden gems

When you cart all your homebrew gear out to the valley and brew an ipa for your bud. Just because. Btw Maui is beautiful

I use an online yeast calculator, and build up appropriate size starters. Cold crash, decant and pitch. I also save a small mason jar of the starter for future use. It's worked well, although some of the strains in my fridge are getting a little old. How old is too old? What's the oldest strain...

Gamma seals are incredible. My grain buckets sit outside (sorry no garage) and get exposed to a lot of heat and rain. My grains are always bone dry and relatively fresh.

My current setup allows me to brew 10 gal just as easily as I could brew 5. It just makes more sense to me, seeing as how the average brew day is 5+ hours. Might as well get the most out of it. At the rate I drink it and give it away, it's usually gone by the time the next 10 gal batch is coming...

10 gal of cal common, and a 5 gal batch of schwarzbier at the same time (double brew day, what?) the reason behind this is that i realized I can squeeze two 2.5 gal corny kegs on the hump of the chest freezer I use as a fermentation chamber in addition to the two Carboys. So I'm using the same...

I feel there is no limit nowadays as to what a brewery can have on tap. With today's incredible yeast strains it's sky's the limit.

http://brulosophy.com/2015/01/05/the-gelatin-effect-exbeeriment-results/#more-2377

https://www.amazon.com/dp/B009D17Z5U/?tag=skimlinks_replacement-20 They use these around the bar at my hotel. They work awesome

+1 on oxyclean. I use a full scoop on the carboys, fill em up, let them sit overnight, then a quick scrub w brush, rinse and done. Everything else is usually a half scoop in a bucket, fill with hose water, let it soak 1 hour to 24 hours, then rinse and done. Never had an infection. And I buy it...

Keep collecting bottles. You'll be surprised how fast beer can go when you have dedicated friends. I keg nowadays but honestly it goes as fast as i brew it. I try to brew twice a month, we're talking 10 gal batches every 2 weeks, and it never lasts very long.

My home brewed ESB. Came out awesome, and I'm not usually one for hoppy beers.

4 taps on my keezer. The house tap is usually a blonde ale w/kolsch yeast (that's been repeated the most) or a pale w/San Diego yeast. Those 2 recipes rarely get tweaked. Amber or cal common is usually my 3rd choice.

I hate IPAs. No offense to those who love them. I've tried several commercial, craft, microbrew and Homebrewed examples. It's just not my cup of tea to taste nothing but bitter hops and have a headache the next day. I enjoy almost all other styles of beer and brew every example I can think of...