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I want to brew Jamil's evil twin from the article he has on his site, so here is the question. I'm pretty sure he uses something around 65% brew house efficiency when publishing his recipes. I consistently get 88% efficiency. So when I'm attempting to recreate this recipe, should I keep the...

Nope! Fermentation is just slowing. Fermentation can often be done within a few days. Don't pull it off yet though as the yeast will now reabsorb many of the off flavors they themselves produced during the fermentation. Plan on at the very least 10 days, probably longer. Also, in the future, a...

If you're referring to moving the beer to a secondary fermentation vessel then you're gonna get a variety of opinions. I'm from the camp that does without a secondary, but also doesn't typically ferment for any more than 2 weeks for the avg ale. Straight from primary to keg! If you want to stick...

Thanks! I'm jealous of your progress! I'm in slow-mo build mode. It's gonna take probably another year before its done... Piece by Piece. Right now it's basically the most overkill burner stand on the face of the planet. I use it to boil and that's it. Still using the cooler mash till I source...

Sorry about your stand, something that could help the vent issue is to attach some angle iron pieces spanning all the corners... Keeps the pot in place and the kegs actually rest on the angle iron, not the cross beams of the stand. There is a tiny bit of clearance that way Here's a pic of mine...

Mine sat for a couple weeks with zero issues... Just cured it yesterday. I was really anal about getting the temps just right according to the manufacturer's recommendation so I took the cover off my girl and had it hovering over each side as I fired the burners.... Giant waste of time! (And I...

My new single tier is just about finished. It's constructed from mild steel and its ready for paint. I want to go with VHT flameproof but in order to get the shiny finish I want to put a clear coat on it as well. My question is about the cure and when to do it. Should my order be: Black, black...

Bar keepers friend. You still have to scrub like crazy, but that stuff makes all my stainless cookware look like new... It's pretty amazing! Comes in a can like comet. Get it at any grocery store

I can't wait to brag... Hopefully by summer's end, Nice work!!

I used an aluminum pot for the first 3 years I brewed... Cheap and easy! Zero ill-effect on the beer. Eventually I wanted to upgrade with ball valve, thermometer and sight glass and three years in my aluminum was showing its age. My rationale for moving to a keggle was that if I was going to...

Took them off! I'm even considering taking off the rings. I've noticed that they flip back and get caught preventing me from locking the type B if I'm not careful to move it out of the way

http://www.drillspot.com/products/69811/Taylor_9940-10_Digital_Panel_Thermometer This is a fully submersible prob and one of my "can't live without" gadgets!

Bueller... Bueller...

The tip to one of my centennial vines was caught in a thin loop on the twine it's running up. Trying to set it free it got stuck and sliced the tip right off. Will a side are form right there and take over? Or do I need to start training a new vine? It's about 4 ft high right now and I still...

Interested in cutting this steel up into 2 ft sections and laying it across two cross beams of a storage shelf... 2 bars will hold up a keggle with direct fire underneath (brutus style). This is an old garage rail. 1"x1.25" rectangle tube. 1/16th" thick all the way around. Will it hold? Wanna...

This makes a lot of sense, I have been experimenting with us-05 at different temps. Next up is 66* and then 68*. I'll be very interested to see if the 68* ferment takes off into the 70's... The 64* still hasn't moved greater than half a degree

I read the same article... That's why I felt compelled to start this thread! I have a tendency to take the word of those more experienced as gold! but my results just don't match what the experts say

I have calibrated both instruments. But even if I hadn't it wouldn't seem to matter. Neither instrument (ambient or wort) has fluctuated. If they were independent of one another, they are still reading steady temps regardless of fermentation. I took a mercury thermometer into the room as well...

Ha absolutely fermenting. Been monitoring very closely. 1.050 pale ale, very straight forward recipe. US-05 properly rehydrated and pitched into 64 degree wort! I'm with ya! That's what I've always HEARD and to this point believed!

I recently purchased a Taylor thermometer with a submergible probe, allowing me to monitor my actual fermentation temp for the first time. The previous method was to tape an insulated a419 probe to the side and just trust that I was close to the real temp. My latest setup had the Taylor...