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I've had the primary fermenting for over a month and I'm getting ready to dry-hop and add the hibiscus this week for bottling next week. Tastes amazing without the dry hop or hibiscus and I can't wait to drink this. I got crazy high efficiency and if this fermented down to 1.000 it will end up...

Nice. I just shared it with my buddy/apprentice. So many questions. So many long-winded explanations.

1,784.5 + 5 gallons Red Ale + 15 gallons hi Nelson saison + 24 gallons American wheat = 1,828.5

I used this for a 68° fermentation, and ramped up to 72° for a d-rest on a 1.055 NEIPA. Not a hint of diacetyl. I like this yeast for the fruity hop bomb style beers.

I have a couple brew pots. The 16 gallon bayou classic can do up to a 12 gallon (into the fermenter) beer with a 60 minute boil. I've got another 25 gallon pot that I use for 10+ gallons of 90 minute boil and have done a 15 gallon batch with tons of head space to prevent boil overs. I've got a...

I used to have the same problem with my cooler mash tun set up the same way as yours. Only the most basic of grain bills (all barley) could get me a normal sparge and even then if I drained the wort too quickly my grain bed would bind up quick. This was with a 0.035 gap on my grain mill. I did...

Just brewed up another ten gallons with at least ten more to do. Changed the hops to Simcoe to see what a little pine action tastes like in this thing. Can't say enough good things about this recipe. The Soldiers in my unit definitely appreciate all the work that went into recipe development...

Nothing to worry about. Nottingham leaves an even more pock-marked yeast cake.

I had been brewing off and on for about five years and 20 batches before I really had a beer that I thought, "that was good." It was my third attempt at an ESB. That was a combination of fermentation temp and yeast management, as well as all-grain process tweaking to get it right. Then I started...

https://www.winning-homebrew.com/phenolic-flavors.html Medicinal, clove, smokey type flavors. In mine they overpowered the fruitiness that was also there, at least for the first couple months.

I fermented 530 at 72° and had a lot of phenols on my tripel for the first two months and only then did they start to subside. I would keep it under 70° if you want a quick turn around. But if you're willing to wait then turn up the heat and let it sit either in the primary or bottles for a...

45 + 12 gallons Red Stripe Clone =57

Aged this for three and a half years. This is commercial quality sparkling wine and it was my first attempt. Great stuff.

11992 +5 gallons of Fulton's Libertine Red Ale =11997

I imagine that the first wash is to get any manufacturing leftovers out of the bag. I dip my bag into an oxyclean-based washing solution, lightly scrub it, and rinse it after I first purchase it. After that it's only a hot rinse to get the leftover grains out, a quick spritz from the sanitizer...

Ok, the inner diameter is 1/4 inch, at least as best I can tell without a calipers.

@Yooper I brewed this a few years ago with a different yeast and it was simply ok. I brewed this recently and it's a completely different, and better, beer. I also tweaked it with the black medium body water profile and this is now in the permanent rotation at the house. Mrs. Etchy is a huge fan...

I'll check when I get to the house. I believe it is at least 1/4" since it looks the same diameter as the thermowell for my fermenter. You're looking for the inner diameter, correct?

The first snow was always fun when we lived up on Plymouth. But after that smooth sailing. I remember driving with aloha. The guy that gets on H1 in Honolulu, gets in the left lane and sets the cruise for 50MPH and takes it all the way out past Waipahu. Fun times.

I have the 20 gallon infussion and do 5 and 10 gallon batches. Works great for both. The 20 gallon system comes with a port for recirculation so all you need is a pump and some hoses. I like it a tun.