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yes please!

No love for Stranahan's? Not technically bourbon, since it's out of CO, but after ruining bourbon for myself about 10 years ago after mass consumption over a period of 6 months, this is the only "bourbon" that could get me back on the mule. Clark

i'm in for one

So I've got my kegerator setup with 3 regular faucets and a CO2 system all balanced out and pouring nicely at 40F. I just added a separate stout faucet and beer gas tank/regulator. I've got my RIS setup for carbonating at 2 vols of CO2, and am wondering if the 10 feet of beverage line between...

I know analog thermometers CAN have excellent accuracy and reliability, but they're not always sturdy, and not necessarily the most precise or easiest to read (subject to paralax, fogging, etc.). As cool as the fluke is, and easy to use, the thermapen does seem to be a more logical choice...

I'm tired of relying on crappy analog instrumentation that seems to need to be calibrated every time it goes in the pot/tun/whatever. I'm willing to spend up to $150, but would prefer to keep it under $100 for accurate and reliable performance. Input from current owners would be appreciated...

Just tapped a Belgian Farmhouse Ale that I brewed up this winter. It was a kit from AHS, and used Wyeast 3726. I also just set up my stout faucet/nitro setup and decided to pour the belgian through it. When poured through a traditional faucet, the Farmhouse is nice and dry, spicy, bready...

Lived there for a year, but that was in my Macro beer days. They don't call it Zero Beach for nothing. Good luck! There's Riverside Bar. That's all I can tell you.

Soak oak CUBES not chips in a mason jar with Bourbon for a while, then rack your ale into secondary to let age until desired flavor is reached. Good info on this can be found here: https://www.homebrewtalk.com/f13/tips-wood-aging-119445/ I let my 2.5 oz of medium plus American oak cubes...

Throw my name in the cooler.

I second the Wyeast 1008 suggestion! I make a winter ale with this that turns out great. Ferment at about 60F, you'll have good results! Clark

Sign me up!

I want it!

Try using electrical conduit. Shouldn't be too expensive.

I built mine so that the cold water in starts at the top and spirals down, then when it hits the bottom, comes straight back up and out. I figured the hottest water is at the top (Heat rises), so the cold water in the IC should contact that first, then work its way down. Maybe I've engineered...

I have an Immersion Chiller that I made out of 50 ft. of 3/8" copper and it works pretty well. Cools 5.5 gallons down to about 80 in 10-15 mins or so. The downside is it takes about 30-40 gallons of water to do this. I don't like wasting this much water. I know I could buy a pump and do a...

I ended up going with 1.5 oz of Simcoe @ 60, 1.5 Amarillo @ 15, and 1.5 Cascade @ 5 mins. It's been in primary for 18 days. I'm transferring it to secondary as I write this, and am wondering how long I should soak the oak cubes in the pint of Stranahan's. I'm letting it secondary for 2-3...

My brother-in-law and I went to Magic Hat this summer while on vacation in Burlington and was very unimpressed. The girl giving the tours gave lots of incorrect information about brewing, such as "We heat up the wort, and once it hits a boil, we add the yeast." The tour consisted of looking at...

Can you explain the flow path of this picture for me?

So here's my situation. Just got a brand new stout faucet for Christmas, but I'm not quite sure how to configure it with my current system. Space in the fridge is kind of a premium, so I'd rather not get a complete separate system if I can avoid it. I'd also rather not have to spend a ton...