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Which yeast did you use?

I've been using the 20 gal system since last summer. I do 5.5 gal and 11 gal batches all the time. Have done an 11 gal batch with OG of 1.090 and 5.5 at 1.040 with no issues

I did that once with almost a half gallon but realized it stayed on top, like a Black and Tan. I siphoned it off the top and pressed on. Bobs your uncle!

Can't find Sun oxy anywhere! Walmart, winco, dollar store, no where... Not even on Amazon. Anyone still see it on the shelf anywhere?

Never seen green ones:):)

What brand of pump are those?

2009 Concours 14 ABS

Hope they figure it out

Questions: where is your water supply and where will waste water go? And, how will you vent during boil? Great room though. I'm jelly!

In please.....

What's the diameter of the tube? Looks about 1/2"

Get yourself a pH meter, some brewing salts, acid malt and the ez water calc spread sheet (http://www.ezwatercalculator.com/) and start managing your water. You'll be surprised at the improvement you will see. Happy brewing��

I've asked Tim to send me pics of the updates or post them in here. Hopefully we'll see soon...

From the email I believe they will. You can always email Tim and ask.

Would love to see a pic when you get it

This is what he said, "On the 2016 version of the system is going to have a redesigned recirculation fitting (if I ever get a minute to put the pictures on the website) rather than a hose, It is a 1/2" stainless tube that goes through the fitting and down into the mash to create the whirlpool...

30Bones the best answer is, it depends. What heating element you have, what temp are you heating to and what is your water temp out of the tap. That said, my water temp now is about 50 and heating to 148 took about 20 min. I put my water on to heat then started weighing my grains and milling...

I use pellets also. Again, there are a lot of variables. What matters is what you like. No better way to learn than experimenting for yourself. YMMV. Have fun with it:mug:

I find that most hops will start leaving a grassy flavor after about 3 days depending on the hop and temp you are hopping at. My pref is 3 days max @ fermentation temp. All in all though, it comes down to your taste/preference...

I make a dry hopped cider that is very popular with my friends/family. I use store bought cider, 1 lb turbinado sugar, and ferment with Belle Saison dry yeast at up to 82 degrees. After fermentation I dry hop with 1.5 oz Nelson Sauvin for 3 days, cold crash and filter. I back sweeten with 2...