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I came to that conclusion a couple of years ago when I bought the 20 gallon MTL from SS. As stated above, your best bet is to pre-heat the tun with about 3/4 full of 180 degree water. Then, I don't recirculate until about 15 minutes left into a 60 minute mash. On a side note, be careful...

Back before I had the conicals, is was my process to remove my carboys from the fermentation chamber after one week and let them condition/finish at room temp in my basement (which has the same temps you describe.) No worries there. In fact, I would carb up the beers in the cornies at room...

I suppose it depends on your definition of "fun". Designing a recipe and knowing in my mind what I'm shooting for as far as taste, color, mouth feel, etc.....and then being pleased with myself for the result is what I consider fun. Being able to do that comes with experience and practice with...

Every time I look at online bulk grain purchases, the shipping makes it cost prohibitive. I would suggest you start being cozy with a local craft brewery. In my experience (I've never been turned down) they will sell you grain at cost or with a small mark up. It's a win for them, and a win...

I've found bending the feet works for me. But if the salt works....rock on!

I'm surprised that there are more than a couple of people doing over-nite mashes. I'm so anal about mash temps, that letting my tun cool to room temperatures after several hours makes me cringe. I strive on consistency, just letting it fly....not me. But if it works for you, more power to ya!

Martina McBride....My baby loves me the way that I am. It's whats playin....I aint' complaining

IPA #19. I'm lazy and rarely name my brews.....

Like Brewdude said, it's probably something you are just more sensitive to than most. Sorta like 04 yeast. I can't stand it, but my friends think I'm crazy because they can't taste the "tang" that I do. We are all the same....but also quite different.

Miller High Life is my go to lawn mower beer. Never perceived a cidery taste. At best I get a wheaty/oaty undertone. I've always said I'm a beer nerd, not a beer snob. You put a beer in my hand, I'll say "thanks" every time.

After a couple of local beers.....Miller High Life. After all...it is the Champagne of Beers

Before NEIPAs, cold crashing was a kinda new gimmick in the home brew world. I know I didn't really start doing it seriously until about 3 years ago. Just be careful when you siphon off the beer to not get too much hop material/yeast into you packaging. You may end up leaving more beer than...

Cheers. They steal our hearts for sure.... :mug:

Wow, very nice read. I've been finding myself dry-hopping differently since I started years ago. Back when I started you didn't dare dry hop anywhere near active fermentation. Now, it's the normal (especially with NEIPAs). Dry hopping was always preached to be at least a week, now I do 4-5...

If it runs and is cheap, why not? Like Vale said, the door will be safe to drill. Besides, who doesn't love stainless?

I've used an immersion chiller since I started (not the same one since my volumes have grown). Counter flows always scared me for sanitation reasons. Always paranoid what's in the places I can't see. Just like you, for me the immersion chiller fits my system....add a whirlpool and voila!

Yes, they usually just sit on the bottom of the kettle.

To repeat what was said above. I called and got several washers and o-rings for a song. Great company

I have had zero issues from day one. Tight seal with no leaks. My understanding is they had a lot of leaks during the trail phases several years ago, but have perfected and learned from the earlier prototypes. I would purchase without fear of CO2 leakage. Carbonation in the fermenter in a...

I have two of the Spike 10 gallon conicals. Besides carboys they are my only experience with fermenters, so I won't say they are the best. I'll just say so far they kick ass for me and my process. The band on top works perfect and allows easy cleaning and access. I have a SS Brewtech Mash...