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I've contacted him in a convo about this, as a moderator. Stay tuned!

@banjo-guy01 Last seen: Wednesday at 7:04 PM. That must have been on 8/13, almost a week ago. :(

That calculation is correct, 89% attn, for 6.4% ABV. (Brewer's Friend - ABV Calculator)

Yeah, these big outfits' milling has always been much too coarse, even when fly sparging. Double crushing won't help much. Just mill once and do it right. There are a bunch of threads wherein our members have posted pictures of their milled grist. As mentioned above, wheat kernels are quite a...

A cleaning bottle will come in handy later, when you have it up and running. But, please, don't even try to clean the old lines... 4 mm ID EVA Barrier lines are the way to go, for both beer and gas. You will need some push-fit adapters (or swage the lines).

I'd cultivate that yeast from the trub in those 2 bottles. Make a starter with it and evaluate (that's is your first stage). If it is what you want/expect, then grow more to do a small 2-3 gallon batch, while keeping some of the "first stage" yeast behind as a backup, just in case. Instead of...

Have the seller plug it in a few hours to half a day before you show up. Then you'd know it's cooling. Or not. You can also hear how much noise it makes, especially when the compressor starts up (open the door, or turn the thermostat down).

Dang! Sorry to hear that. The pack starting to swell is an indication (some of) the yeast was definitely alive, but likely a heavy underpitch. I read somewhere that yeast won't start to ferment until the cell count has "saturated" the beer first. What was the (best by) date on that pack...

What kind of malts are you using now, and in what recipe? Instead of toasting (roasting) grain and malt, you can simply replace some Pilsner or 2-row malt in a recipe with Vienna, Munich, or even darker Munich II. Those are kilned darker than regular Pilsner or 2-row, 6-row, etc. Or include a...

Welcome to our extensive homebrewing (and fermentation) forums! I see you started some Perry already. Yumm...

My upright keezer also gets a (little) puddle on the floor, same thing, from condensation. I just keep a couple old towels on the keezer floor and a few times folded-over one as a threshold. An EVA-dry unit can help control that moisture. You'd may need 2 of them, one in use, while the 2nd one...

Check for any gaps, especially larger ones, and fill them with caulk, dense packing foam, and/or put tape over them, if you can/care. That should reduce air ingress, until you open it again. Check the door seal too.

Yup, it's just condensation. As Floppy said, a couple towels on the fridge's floor will soak up the moisture, containing it, so it doesn't leak out and get on your floor. Some of those kind of fridges may have a drain in the back, to route drips from the coil to the outside, where there's a...

Welcome to our forums! Yowsers! I paid around $60 for a 20# swap at a local Praxair, last year. Call around, first. Those are a good alternative, too, yes! I've used those for refills up to a few years ago. Their pricing at the time was better than anywhere else, plus I could wait while...

Excellent suggestion! I wasn't aware of that method. If you don't have a copper spoon (who does?), possibly a short length of 1/2" diameter copper pipe can be used. You can get it in a hardware store or plumbing supply. Whatever tool you use, make sure it's copper NOT brass!

With "sulphur" smell you're referring to a rotten egg smell? If so, that's H2S (Hydrogen Sulfide). Often a byproduct when the yeast is stressed. It can be removed/driven off by slowly bubbling CO2 through the beer, such as using a CO2 cylinder and an "oxygenation" stone. Per Lallemand: H2S...

That jar, with the layer of yeast slurry on the bottom, looks excellent! ^ It's the yeast that gives on giving. Don't be surprised when the lid starts bulging after a few weeks (or months) stored in the fridge. Be prepared, when opening that jar, the cake may rise up from the bottom, starting...

That's good healthy Belgian yeast for ya! 3787 is notorious for heavy krausen formation. I save out yeast (from overbuilt starters) and store them in small 4 or 8 oz "jelly" mason jars with banded lids. Occasionally in pint size jars. Belgian yeast is the only yeast that have bulged those...

So those bottles aren't clean yet... Shouldn't the bottles be "**** & Span" clean, before you sanitize them? Or do you do both (cleaning and sanitizing) all in one steam treatment?

There are other acid-based sanitizers under different brand names. They may be even similar, but verify before buying or using it. Iodine based sanitizers such as Iodophor (Povidone) are also excellent sanitizers. Just be aware, a working solution of an Iodine based sanitizer will only be...