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Glad to hear it! And same, there's an absolute zoo of options, it's great to see. And yeah, that is indeed a challenge, and an especially pressing one I faced for my RIMS tube, since I had to use as small of a radius of tubing as possible since V is proportional to r^2 for a cylinder. In any...

Well thanks for watching! Maybe I should finally get around to editing and uploading that brew day video... As for the kettle, I'm using this, which is evidently like 202-grade Stainless, but I've had no off flavor or degradation issues. It may look cheap, but it's not flimsy, and as someone...

If anyone's curious, the boil-off rate for a one gallon batch is approximately .3 gal/hour, a number that's been stubbornly (and thus blessedly) exact since I installed a sight gauge

Granted, I brew one gallon batches, but there's currently two ways I've used my (Anova) Sous Vide controller to brew: the obvious way, which is to use it as a HERMS water heater, and the second way, which is to sous vide pouches of water, malt, and hops to make comically small quantities of beer

It handled a pretty low 3.2 pH in a Berliner "Vosse" like an absolute champ - two days at the standard 95˚. This yeast plus something like Lallemand's SourPitch make for a disgustingly fast turnaround on a quick sour; toss in some fruit, and you've got a Fruited Gose, grain to glass, in like...

Also apparently these exist, since I'm already deep down the cambro rabbit hole - I'll let y'all know if they're effective once I snag a few

Those are sick! I love the sealing gasket, I'd kill for the ability to cold crash without oxidation risk, and those spigots are life changers, especially if you're bottling (though they're a noticeable improvement either way). Hell of a pair!

True, and since it's not like the insane speed of this beer is a necessity, and because I'm not looking for any particular weird yeast character, I very well may switch to that at some point. The brewery I work at is about to use it in a Gose (after having done a kettle-soured version first), so...

Oh one note: I like the tartness where it is, but if you'd like a milder version, kettle sour at ~86˚ instead for the same two days (mine hit 3.2, this strategy will be closer to 3.4-3.5 which is more of a textbook target - and this is, I should mention, using the absolute champion SourPitch...

Yet another sour recipe for y'all: I've been playing around with Voss Kviek yeast from Lallemand, since I discovered you can just vacuum seal dried yeast right after using it and it remains viable (!!), so pt.3 of said experimentation was a "Berliner Vosse," and it's an absolute banger. From...

I cannot recommend this setup more, though one caveat: it's not a perfect seal (you could line the indent in the lid with silicone putty and solve that problem, but I haven't thus far for fear of sanitation issues), which means that cold crashing and long term storage (say, 4+ weeks) isn't...

Nice! I'm dying to try that Philly Sour

I seriously considered fresh raspberries, but they were about double the price, out of season, and brought a slight infection risk (though in this beer, it would take a lot of Brett, say, to register on the palate) - though I intend to do this if I see tempting-enough fruit in the future And...

Hey all, I make tons of weird and merely fairly pleasant beers, but this was a banger. The only hassle is that you have to add the raspberries like 90% of the way through fermentation to ensure that the yeast will eat the sugars (or don't I guess!), and the recipe is virtually exactly this one...

Haha fair enough! I filmed parts of one which I should get around to finally posting, but I also made some substantial upgrades after that, so there may be another one after that. In any case, I'll get on it!

Haha I'm glad that at least one person noticed that! And a good question - I used to run the "Staff Batch" program at the brewery at which I work (hint: it's on my T-shirt), so I've done a fair number of 5/10 gallon batches, but 1 gallon is just so fantastically low stress that I haven't done...

Oh no worries whatsoever, these make my life easier but they're not by any means a necessity - the option's always there if you want to drop some cash on a bells-and-whistles option that verges on overkill

Clear fermenters rock, and honestly I have been loving the heck out of my 6qt Cambro fermenters - get one of these (but get one at a restaurant supply for less than half of that price), toss two of these in the lid, toss a thermowell in one of those, and throw one of these on the front and you...

What I do these days is toss in ~3-5 mL of BioFine into the fermenter about a day or two before I'm going to transfer, and then you can really hoover every last drop off of the yeast cake since it's so beautifully compacted. Short of this, you're trading between haze and the associated "yeasty"...

I used to pour into a funnel with a built-in strainer, but that took forever to get through the filter, so for a while I'd just dump the whole thing in, maybe leaving behind the last few oz and the hop "lees" - these days, I use a kettle with a ball valve and pump, which is LIT, but until you...