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Years ago there was a video where Chip from Chop & Brew ( may have been a Northern Brewer video at that time ) and his buddies were on a frozen river and used the river water to make a batch of homebrew on the ice that day.

OK if not to old, lets say too stubborn to want to set timers for my whole brew day. I could probably stand setting one timer then freelancing, but I think I'll grab a couple 120's just to keep on hand. As far as the boil ramp setting that I don't use, I'm right there as I am transferring the...

I'm assuming at some point the 120 will be gone. Can you run this identical to the 120 ( I don't bother with the boil ramp safety setup either )? I'm much of a hands on brewer and don't mind manually changing my temps during the mash. I have enough time to run to the store or whatever between...

I have a steam slayer but never use it due to added work and extra water plus I like to see the boil. My garage is big enough and all plywood inside that all I have to do is have a box fan to disperse the steam, and I have a couple fans mounted to a board that goes in the window to keep the air...

A true condensate hood has the metal sloped down to a catch channel around the bottom that leads to a drain. My attempts at making a hood have all failed as condensate always occurred and I didn't like the idea of any dripping back into the kettle. The fans we have access to (I think) also don't...

If it was me I would get the yeast active with a starter. Your beer is already carbonated so it should stay pressurized. However I think I would consider burping it now and then just to decrease the PSI as to not add too much added stress on yeast. They are already going to be in a pretty...

I would think adding active yeast would probably be in your best intrest. I had a couple stubborn Oktoberfest beers ( split batch different yeasts ) last year where I did the warm up for a week or so. Thought I had resolved the situation only to have a lesser diacetyl taste slightly creep back...

Yes cutting to a limited amount of shoots focuses the plants energy and resources to the fewer number of bines instead of splitting everything up.

Taps are just jerks like that. Wife drinks a ton of beers with fruit additions, Mine occasionally get clogged right at the end of the keg as the fruit sludge gets picked up. The sediment probably would have passed after a few pints had you got the tap up an running earlier. Seems like potential...

I use an oil less air compressor to blow out some of my lines (like the hose from the house bib to the back brew garage as it will freeze and draining and rolling up just to put it back out a week or 2 late is a PIA, and have never seen this issue. I always open the drain and blow out the air...

As I heat in the microwave I keep a close eye on it as it starts to boil the bubbles head for the lid on the mason jar so I kill the microwave. I'll then pop it back on and kill it a couple times as the bubbles head for the lid. I figure it does a pretty go job of de-aerating the solution as I...

It may reduce effectiveness but I can tell you it sure wouldn't be by much. I'm one of the only ones that speaks of this in gelatin threads but I'll go through my experiences again. I was reading a thread on gelatin 6-7 years ago and there was a scientist type HBT member on there explaining how...

Maybe someone can comment on this as a possible solution. I live in a State that gets a good amount of frost in the ground and when a new house is built and is ready to go in winter that needs propane you see a temporary heavy duty black hose from the tank to a regulator attached to the house...

Whishful Acres Farm & Brewery in Lena Illinois puts all the brewery waste water in the septic and apparently has no problems. He gave us a nice brewery tour and we ask a lot of questions as we are always gathering intel before we open our brewery. I asked if he ran it on the ground and he said...

So have you got to use it yet and if so are you satisfied or would you have changed anything? Like a floor drain for example.

To make toasting easier for you I'll explain how I do it. I get the largest rectangle baking sheet I have and cover it with tinfoil. Leave excess off each of the sides for sealing later. Evenly spread coconut and toast in the oven at 325 or less ( less is easier to keep an eye on it with out it...

No problems with incomplete fermentation. Yeast are not as lazy as people say. Lol.

Yes. Seems to me any fruit addition comes through better from the start. I used to add after things were winding down but all my fruit goes in before wort now. Get more bang for the buck.

Once your beer drops cleaner you will taste it more. The darker you toast the coconut the more it comes through ( your photo looked light toasted ) and the less oil it contributes. I've never had head retention problems. and I have used coconut more than a dozen times. My coconut goes in the...

If I add water post fermentation I boil and cool to remove oxygen. If I add at knock out I usually have a partially full HLT that I keep at 207 degrees to use for clean up, but I'll just pull some out of there. I have my markings on my mash paddle and check boil levels periodically to see if I...