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I pulled the trigger on CuS.S. Brewing's Tricoil 1.2. I went with them over JaDeD cause their chiller was a little cheaper and I saw the company phone number is local to me. On the CuS.S. website if gave the rates for chilling 5 gallons of wort but I couldn't find anything on a 10 gallon batch...

Hopefully it takes off soon for you. Normally I keep mine on a stir plate over night, turn off the stir plate in the morning, let it sit at room temp till night then put it in the fridge to help everything settle. I can't say I've ever took a gravity reading but in there are color changes that...

Pale Malt (right now its Chateau Pale Malt), Wheat malt buy the sack. Munich or Vienna I normally buy in 10 lb bags. With the pale malts I normally go by my LHBS stock but avoid Briess Brewers Malt. It's been years since I used it but my brews with it seemed lacking. Was probably my practice...

With a lot of these conversions, at least for me, its always a make shift project. Every cooler is a bit different and depending on what you can find local and on line determines how things are going to go. I would try to use silicone tubing where ever you can. Its more $ up front and is stays...

Never thought of going smaller, Dgallo hit my thought process. But it in theory I'm sure you can find a way to take 10 kernels of base malt with 2 kernels of specialty grains with dusting of hops to make a shot of beer.

I've been saving the yeast cake from my most common strains in mason jars. When I'm ready to use them I make a starter and go with it. The viability drops quick according to the online calculators but I have been able to use yeast that sat in my fridge for about a year. Obviously not best...

I've been happy with Delta Brewing's Fermtank. It offers a bit more than the SS brewbucket. The main reason I switched is because once I jumped to 10 gallon I either had to fill glass carboys outside and carry them to my basement or carry 12-13 gallons of wort downstairs. Both options didn't sit...

All the above. I try to have a variety with one "normal beer" available for the people that have lived with nothing but American lagers their whole life.

I don't bottle often but I had great results by using 1 sugar cube per 12 oz. The Domino brand fit into a standard bottle. The C&H brand is a bit larger and didn't fit. I used a clean (periodically dipped in sanitizer) pair of tweezers to add the cubes to reduce contamination. To this point I...

I have no personal experience with this but a problem I see is using it as the full time gas line also. When kegs are over carbed people have added gas through the out post. The gas starting at the bottom starts a cascade effect of molecules running into each other and knocks the "extra"...

I picked up 2 and just finished my 1st run with them. Prior to pulling the trigger I sent the company an email on a Saturday afternoon. To my surprise I received a reply from Mike with the company that evening. I have zero experience with any other SS fermenters but I was extremely happy with...

Set up: Batch sparge, 15g Kettle, 2 10g kettles, 3 mash tuns, 2 burners :smh:(This is why you figure out what you want your system to be instead of starting with 3g stove top then going to 5g set up, to split 10g batches to straight 10g batches) I drink most myself but for birthdays and...

I dont think there is an answer to that with out some difficult questions. I'd guess it would be determined by head space, volume of liquid in the container and degree of temperature change if you are really worried about suck back you can put a balloon, plastic wrap or a rubber glove over the...

Mine turned out better than I expected. A tad to sweet, I tried adding champagne yeast to it to see what would happen in the keg before bottling it (it did nothing for carbonation or to knock down the sugar left in it). Its way smoother than I though it would be. Its definitely a good recipe...

I don't think the small pitting marks would be the cause but I would contact SS to see what they recommend since it is new and should be under warranty. I would look at the valve and see if its packed with grease.

I don't know about the whisky barrel part since I've never used one but my rye IPA that I've done twice is 16% rye with 4oz equinox hops in the boil and 2 oz dry hopped in the keg. With the barrel aging would you add some hops in with it or after?

I recommend springing for a 20 lb tank ASAP. If your gas prices are any where like my area the gas is cheep but the refill cost is high. My 5# tank is $20 to fill but my 20# is $24... go figure.

SO my equipment on hand is 2 10 gal pots, 1 burner, 2 10 gal coolers that I use for mashing (one round with a false bottom and one square with a homemade manifold), one 5 gal round that I use for a HLT, plenty of kegs and carboys. For those that have made the jump from 5 to 10 have you done it...

The 2 things that come to mind are mash temp and the stress you're putting on the yeast. Checking mash temp should be a simple fix. Try to think back to how you used to aerate. Are you doing the same exact thing now? Maybe try doing what ever you do a little longer or right before you pitch the...

Funny thing happened today. I pulled a sample and it was still flat and barely flowing. Checked my connections and had my CO2 line #1 hooked up to keg #3. I normally have the numbers matching so since I've had this legged is has only has only been the initial 30 PSI of gas to seal the keg.