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If you pitch enough yeast and control you temperatures then its very doable via kegging. I would do 10 days in the primary, rack to a keg (if its done and clear), dry hop for a few days in the keg, remove hops, cold crash and carbonate.

I think i'm just going to get a thermapen... I've spent as much on a thermapen over the past couple of years replacing and/or trying to find the "perfect" thermometer.

Have you tried both or just a rabbid themapen fan lol?

I have reached the breaking point with using cheap-o thermometers via brewing all grain. So for about a $100 investment I can either get 3 Brewmometers (Kettle, MLT, Mash Tun) or 1 thermapen. The cost is about the same but obviously the brewmometers would require some hole drilling and would be...

I made a traditional Old Ale using the Wyeast Old Ale Yeast Blend. Couldn't be happier with the results. Brett adds some unique characteristics to a already "colorful" beer style. You might as well sit on it and see how it turns out. I wouldnt transfer it or move it around because you surely...

Yes, it is one of those elements and it was purchased on amazon. I do full boils but I have to occassionaly top off to 5 gallons. The elements are positioned where I couldnt do any less than 3 gallons as it would expose the elements if the wort got anymore concentrated on that. I have very...

the wort was "ok" as far as clarity. This batch was about 30% rye which may have contributed to the scorching. If this was the 1st batch I would over look it but I've dumped over $100 in beer and 20 hours of time wasted. Not sure what i'm trying to get out of this thread just frustrating. I...

Yeah, I'm honestly stumped as well. These new ULWD elements had wort scorched to it so bad that I literally had to use a dremel with a wire disc brush to bust it off as soaking in the oxyclean did nothing.

I have been brewing for the past year with a E-Keggle. Nothing fancy just 2 1500 watt elements running off of two separate breakers. I have officially dumped 4 batches of beer because they tasted like a big liquid ash tray. Anyways the 3 I was using HWD elements. Fine, so I switched them out to...

Willamette or Fuggle. I would probably go with fuggle if I needed N. Brewer but didnt have any.

oxygen and its influence on yeast / fermentation

You sanitize the barrel with a mixture of citric acid and sodium metasulphite after the barrel is rehydrated. The mixture will reach every where the beer or wine or spirits would. Its been done for centuries.

I think its case would be a little different a year out from being milled... how they are stored, moisture, bugs, etc. The only way would be to examine the grain and smell. If it still smells grainy is mold or anything weird free I say go for it. Maybe a few lbs of fresh(er) grain to the mix...

Why? I have a 5 gallon barrel that I use and it periodically dries out when not in use. I just rehydrate the wood and its fine.

1 year old crown

And to sterilize

It is most likely fine... i would bottle as normal.

I'm not a big fan of those bubbles on the side of the carboy and in the center. Kinda looks like my lambic in its infancy.

Its probably not ideal... try a 5 gallon paint strainer bag. I use them all the time when I'm dry hopping in a carboy or keg. I tie a piece of un-scented floss around the knotted bag and secure it to the carboy bung or keg post.

Not to change the subject but that pot is really small. I had a 12" pot with a columbus crown in it last year sitting on the ground when I went to move the pot in the fall the plant as split the bottom of the pot out and had some monsterous roots in the ground. I was shocked! I would wet the...