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what’s the CO2 distribution like? single regulator? dual? manifold? tee?

I’ll try filling bottles from a bottle filler then. I guess this year NHC entries are losers then!

Don’t sweat the petty stuff. And don’t pet the sweaty stuff. :tank:

No, gravity is stable for days before cold crash, fining and kegging.

No sir. I’ve never disassembled my taps. I CIP with a pump and some line cleaner, flushed with water, then StarSan. I make sure to open and close the tap during the process several times. I’ve always worried about that. But I figured that if bacteria was the cause, wouldn’t the beer...

I have no dog in this fight, but if you look at those pics again, you can see the ID of the front ports are way smaller than the ID of the valves. I’ve been through this before with my SsBrewtech BME kettle, so I was expecting the drain port to be smaller. Hoping that they offer stock of...

I’m away from mine at the moment, but they’re smaller. Not sure where I’m going to find a pick up tube for the front hole. :p (Made me think of this: https://www.healthline.com/health/lgbtqia-safe-sex-guide/response) Maybe the pickup tube from SsBrewtech BME kettle works? Should be the same...

I had kegs before my first brew. Never bottled a batch, save for some experimental small batches. Always been kegging and adjusting carbonation as I consumed the keg. If I want to bottle any beer, usually to empty a keg and tsp a new style, I fill the bottles from the tap once the...

I searched for a guide such as this and found none. After findings similar to your findings, I settled on a 60, 20, 2 schedule. Sometimes a small dry hop. I find nothing gives aroma like dry hopping. I arrive at a target IBU for a given recipe using the BU:GU ratio, and then shift the IBU's...

out the drunks

leather midget holster

I’m thinking of the same. Let us know how it turns out.

Yeah. The sentence you quoted makes much more sense when kept in context.

I’d say your estimated pH is fine. If you wanted to raise it more, you could remove some (or all) of the dark malts and steep them separately. Add that to the kettle after the mash.

I’ve found room temp aging speeds up the yeast processing of flavors, but slows down any clearing. The colder, the faster it clears. Sometimes, the stuff in suspension is what what tastes off. When it drops clear, the beer is better.

Brew what you love and love what you brew. Earlier additions make more bitterness and less flavor/aroma. Find the BU:GU ratio range you like and stay there. Try different hops and see which ones you like. German noble? English noble? American? Aussie? Earthy? Flowery? Spicy...

Looks like a good hot break. Don’t worry about it at all. That should settle to the bottom of the kettle and get left behind when you rack to the fermenter. Why you’ve never seen it before? Maybe your tap water has more calcium that helped it fall out? Depending on the age of your plumbing...

Mash tun temp increase. 1.5 qt per pound, 10-15lbs grist.

My measley 1*F per minute is done with an 1800*F RIMS at 0.5gpm. My flow rate is th bottleneck here. Planning on opening up my mill gap and doubling that flow rate.

I’m exactly half of that ^ rate.