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Troublemaker.... I say dog, my wife from Ohio says Daaaaag. 🤣

So, if I tried your strategy, I should do something like set the temp controller to 72 and then have the +\- set to 6 so the range is 66-78 and let the fermentation temps drive most of the change but use my chamber to keep the ceiling/floor on the fermentation. I love Belgians but I hate not...

I love Belgians and when I make them, I tend to start fermentation around 64 and when it starts to slow, add a degree each day until I get to 68-69. I’ve never let them free rise. For those who brew dubbels, tripels and Quads, how do you structure fermentation temp?

I collect the boil off and the water the sprayer uses to condense it out. I use the 6/gph nozzle as I brew smaller batches and end up with about 6.5 gallons split between 2 homer buckets when it's flameout.

As someone who just did this. I ordered a Steam Condenser and did a brew prior to hooking it up just to see what it was like and get the new equipment dialed in before adding another variable. It was still a bit muggy and I was worried about a big fan stirring up all kinds of...

I love to make Belgians and I make 3 gallon batches as that's a sweet spot for me in terms of consumption. My issue is that WLP530 is a monster and always blows out the top. Now, I can set up and blowoff tube but then that needs to be cleaned up too. I was wondering if there are any issues with...

It was only 1 month but I felt like the flavors were sharper on the cellared one. It was a blind taste test. It wasn’t a huge difference but I’m wondering. If more time or different conditions make a bigger difference. I see places where they say to brew quads and bottle condition for 12-18 months.

I got a false bottom for my BK from Norcal! Now just to find time to put it to use!

Tap the Rockies!!! Coors Light!!!!

Do any of you guys try to cellar your bottled beer or kegs? I put a case of bottled Dubbels in a fridge for 1 month at ~45 degrees and did notice a small difference between that and the bottle I kept at 68. If you cellar, what’s your process?

The reviews gave me some pause but I don't think I'd be making big starters so I didn't know if that's good enough. I just don't see the point in an expensive stir plate. I'll check out the other suggestions as well. Thanks guys!

I think my next step in the quest to “save money while brewing“ ;) is to start doing yeast starters. My question is how much does the store plate matter for what we’re doing. Can it be something is inexpensive as this? INTLLAB Magnetic Stirrer Stainless Steel Magnetic Mixer with stir bar (No...

My dog understands that people/other dogs have names like most dogs do. So, when she goes to doggy daycare and meets other dogs without being told their names, does she give them a name? Obviously they recognize each other by smell but do they then make up a name in their doggy heads?

Orange Mocha Frappachinos!!!

I asked this question to NorCal and it sounds like he doesn’t think it’s an issue. I’ll report back once the false bottom arrives and I get a chance to test it out.

yeah but can you find the blinkometer so you know if you are getting low and need to top off. I mean, running out is no joke.

Just ordered another Wilser bag and a false bottom from Norcal. I'll be trying again friday if I can get the kettle clean and schedule permits. Obviously the false bottom won't be here by then but I can just lift the bag for temp adjustments. Thanks guys.

I bet my difference today is this is my first step mash with the induction burner. I probably should’ve just lifted the bag with my hoist while stepping up. I never had an issue on the cooktop.