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Definitely interested in this

Cheap and easy would be an immersion chiller. Like everyone said, hook it up to a hose and you're good to go. Can get two coils of copper: one as a pre-chiller (put in a bucket of ice water), and the other in your wort, if you want to get fancy. Never thought of putting the hose in the ice as...

Just to follow up for anyone who may look at this post later on, putting the thermometer probe in a bottle of water definitely helped stabilize the temperature in the fridge. I did end up putting the fridge thermostat on at about 4 out of 7 (coldness units perhaps?). I think in the longer...

That was my original though for a second, but 5 gallons of the "cold" water (room temp) is showing ~5.5gal on the kettle. Maybe it's calibrated for nearly freezing water? Haha

Thanks. Yeah I figured that's the best option. Definitely should raise the temperature too. I don't know where I heard 38 but it did seems bit low. But, first time kegging so we shall see if it's too cold!

I've recently made a kegerator out of an older Igloo mini fridge. The freezer compartment, which was originally mounted to the top of the fridge, is bent down and sitting on the compressor hump up against the back wall. I currently only have one keg in there, but I can fit two kegs very (VERY)...

I originally used a 2qt pitcher I have to fill up and judge based on that. Then I figured, maybe that pitcher is way off. Which lead me to just calculating volume based on diameter and height. Then I finally weighed the pitcher for half the weight of a gallon. It turns out the first time I...

Looking to see if anyone else has this problem... I've got the older version of the 10.5 gallon SS Brewtech boil kettle. It has the nice etched volume markers. However, their marker spacing seems to be way off with increasing water volume. Two gallons seems fairly close, and as you fill up...

Hmmm, wrong o-rings... And don't get any ideas with that keg lube.

Ball lock posts: #9 o-ring. Pin lock posts: #10 (per camonick) I am skeptical of the o-ring set that I got from one of the online homebrew stores since the post rings seem thin. The ones from Lowes seemed a bit more beefier. The other ones from the set are fine though.

Gotta give pin locks some love too. Good info!

Yep, these bad boys right here.

I'm sure a lot of people out there know this, but I just found out today and figured it could help someone. It turns out the post o-rings on a ball lock keg are #9 which you can pick up a pack of 10 at one of the box stores for under $3. Backstory. I've been acquiring equipment to start...

Last month I started messing around with adding brewing salts and all that jazz to my mash water (BIAB, no sparge). I made two 1-gal batches where the first was treated tap water with salt/mineral additions and the second was distilled water with salt additions. Now, I don't have the most...

What do you mean by "when needed"? Would that be based on style or on judging the taste if/when taking FG readings? Thanks for the responses. I figured it didn't really matter one way or the other when (when kegging, at least). I currently bottle (but will be kegging when I get all the...

Forgive me if this has been talked about before, but I couldn't find any answer to this question. Say that I primary for 2 weeks and then keg/carb/condition for another 3 weeks. Would that result in the same "conditioning" if I primary for 3 weeks and keg/carb/condition for 2 weeks (or...

SWAG: scientific wild-ass guess I think the only time I followed an actual recipe was with my first two kits. Since then I thought it was more fun to just make up my own. Brewers friend is good for putting ingredients together to show stats of your beer. One gallon is great for experimenting...

Wow, look at me being spot on... I'll have to check out that program. I put it into BrewersFriend recipe builder and was putting me somewhere around 1.011 or so (could have missed something there though). Is Munich much less fermentable than 2-row? Or at least at that temp?

That makes perfect sense. I wasn't aware that the beta would "die off", but I guess once it's hot enough to denature the protein (if that's the right word I remember from high school chemistry) then it is done for good. It was odd. The first one showed 214F for boiling only when the lid was...

Would the killing off of enzymes affect the OG (i.e., a much lower OG than anticipated?). I hit my OG within a few points (I think my mash efficiency was a bit different than I assumed, but was happy with it overall). Unless it's something like, while there were enough sugars in the wort to...