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Typically brew saturdays and start around 8:00 and cleaning up shortly after lunch. occasionally I’ll brew sundays and start after church which is around 12 or 1:00. keep thinking of doing a weekday brew, since I work from home, and getting the water started mid afternoon but haven’t yet.

Congrats to those that made the playoffs.

I actually bought the beer a few weeks ago, hope to send soon.

Did a Brisket last night but just had left overs tonight... and beer of course

Those are still popular but I like the plastic because they are cheaper, you can see through them and they fit in my chest freezer. I looked at the Spike ones but they were too tall.

Go for it

With the floating dip tube with the all rounder it’s easy to connect co2 and a picnic tap to sample. guess you could serve as well but I transfer to a purged keg to free up the fermentor

I’ve got a couple fermonsters and the all rounder. If you want to pressure ferment the all rounder is great. the fermonster can be used for closed transfers but the all rounder is better. Only downside to the all rounder is I can only do 1 batch at a time. I can fit 2 fermonsters in my 7 cf...

4673 + 5 Irish red + 5 Belgian dark strong + 5 blonde ale 4688

If not too late I’ll be in again this year. hope to get my beer sent soon.

Betty Crocker

How to

You could also stabilize it and adjust the flavor by adding , honey, vanilla, oak etc depending on what you like. you could also rack it over some fruit to add flavor as well. I like to rack over blueberries and mine ends up more like a red wine.

Measure the SG and taste it. Do you like the taste? Is the SG close to 1.000? if you like the taste and the Sg is close to 1.000 then transfer to another container and let sit a few more weeks, it’ll continue to clear. mid you like the taste and it is above 1.000 stabilize then transfer...

I started with 1 gal brewing and enjoyed it and was a great way to try more styles.... may have to try splitting a few batches now... typically got 8-9 12 oz bottles or 3- 32oz bottles with a couple 12 oz ones

Or extract with steeping grains. If that is good scale up and switch to all-grain

That is the right question.

Any stress to the side could cause the glass to shatter.... don’t do this

Pork shoulder sounds great... I’m due to smoke some since I haven’t in awhile.

Got the PM, any preferred styles?