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Ive done this before with hefe base beer with appropriate yeast then heavily dry hopped the second 5 gal and pitched something like an S04 for a NEIPAish style and both turned out great. I also do this often to experiment with different combos of dry hops as well I honestly do this as a time...

This will be my first time fermenting in a corny. My first thoughts were to ferment/spund/then serve all from the same keg just to experiment to see the results. I have a floating dip tube to avoid any trub during serving but I think I want to change paths and do a closed transfer for long term...

Sure! We decided to brew on a whim and did a 30 min mash/boil. With a little direction on malts/hops he came up with this- -11# 2 Row -0.5# carapils -0.25# Crystal 20L -0.50# Sugar -WLP029 Kolsch -0.75oz CTZ (30 min) -1.5oz Centennial (10min) -1 oz Citra (10min) -1oz CTZ (Whirlpool) -0.5oz...

Home brew IPA my brother designed (he does not homebrew) and it turned out fantastic. And in the background is newly finished hop trellis that I built today. Cheers!

This is what I do. And not related to this post but when I started doing this and also spunding and kegging with gravity points left I saw a big change in flavor stability and less oxidation

I would agree about a second fridge with Inkbird as a good choice. It sounds more like you are concerned with brewing more beers with ferm temp control

to your hole in your head? :D Haha! you got me laughing that was a great post

Are you using the same fridge to ferment and serve a keg in at this point? I think the easiest way to accomplish always having a keg ready to drink is to prime and condition in the keg. So buy additional kegs. Fill up the keezer with what you want to drink and have batches conditioning in the...

Mine was great at 4 weeks. Drank all but maybe a gallon and bottled from the keg to see how it would age. Worth the wait!

Seems most stores are putting a 2 item limit on.. any item.. I got stopped by a Walmart employee when trying to buy the RO water I needed to brew.. I guess tap water will do in these times..

I agree with the 6oz Munich. I've done some pale ales comparing the two and Munich comes through with a slightly bigger malt punch. I agree 6 oz munich will get you where you want to be

Ha! That's a win to get a glycol chiller out of this situation. On a serious note I hope everyone is doing ok. I think the economic impact is just as bad as the health impacts so far. I can say for myself my job is on the line because of it. Cheers to everyone. This time will pass

Belgian golden strong. Now bottle conditioned 6 months the flavor has really peaked

Who ever said Citra doesn't go with 2-row?

+5 kolsch +5 IPA 1042.5 + 10= 1052.5

Picture? I'm looking to set up a trellis this spring

Go take your common sense elsewhere!

you could always mash high and look to modify your attenuation to keep some good body with a slightly higher finishing FG

Doesn't seem like many (majority of) people practice this but I've been recently kegging with SG points remaining (spunding) OR priming and naturally carbonating. So far this has all but eliminated oxidation of my beers as the yeast do a great job of eating up any O2 ingress. Takes a little...

What hops are you using