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Yea, it was probably more like 21 hours. My wort chiller is a monster....check my home-made chiller out if you haven't. But still, ground water when it's 95F outside will only be so cold. I have yet to set my old chiller up as a "pre-chiller." Will do so soon. My point, not everyone will have a...

@RPh_Guy I owe you an update. As I mentioned via documentation on this thread, I pre-soured for 14 hours because it being in the dead heat of summer and being most wort chillers cannot bring temp down to pitching temp, WHY NOT? It's a very fair question.... A recap: Pitched bugs at 6PM on...

Cool. Not really caring to get yeast taste from US-05. Would rather the fruit shine for this one! i still haven’t pitched yet. It’s 71F. Prob will pitch in a few hours. It will have about 16-18 hours to pre-sour.

I just thought of something, but I'm sure it won't be an issue. I don't have my pre-chiller hooked up yet, and it's pretty warm here. I'm probably looking at chilling to 78-80F or something at best today since it's about 95F out. I'm thinking to pitch the lacto first during the kettle to...

I wanted to reply based on some indirect experience. When I bottled my sours, my girlfriend stole a few of them an added plant-based non-fermentable sugar---similar to Lactose. Those beers were super nasty. Basically, the sugar completely counteracted the sour (made it less sour), and all that...

Smell: Medium hints of chocolate. No dryhop smell. Taste: Hints of chocolate on the nose, very smooth/silky body with hints of blackberry, and mild chocolate on the tongue appearing after a drink. Clearly there are hints of a decent IBU being present, but never overbearing nor to an "imperial"...

I used the dried 1oz tangerine peel pouches. You can get them from Amazon if your local HBS doesn't have them. Or, you can just use the zest of fresh tangerines. I was just too lazy to do that! Note about tangerine: I highly doubt Boo Koo adds tangerine (would imagine it would be very $$$ on...

Here’s a direct comparison. In a shadow (first pic), mine does appear to be more of an "amber" color. When held up to light, they appear more similar. Feel FREE to use slightly less Crystal to get more of a "straw" color. Getting the color right is very difficult on this beer...many have tried...

One of the best IPAs of all time as far as drinkability is concerned. PERFECT IPA to get going right now before August hits hard. You will not want to miss out on this. This is my third time making it, and I feel it is 80% of the real deal, and that percentage includes me being a perfectionist...

68.8F Groundwater temp. It's 85F outside. Within 10 minutes with this chiller, we went from 210 to 78F. I say within, because we knew it was inbetween 5 and 10 minutes, definitely not less than 5, but definitely not more than 10. Honestly, It was probably closer to 7 minutes. That's a monster...

Coils are 7" tall (resting height), but that's with "more than enough" spacing between the coils. I could shrink it if I wanted to, but I feel like 7" is definitely in the range of ideal for an "all around" coil for 5G and 10G batches. Inner coil diameter is 9.5". Outer coil diameter is 13"...

Here we go! Pretty straight forward to make one of these. Felt like I nailed exactly what I wanted. Wonder which one will cool better?

I bought everything I need to make my own chiller. Going to start soon. Total price: $135. Seems like a lot, but it will be pretty damn nice and comparible to high end coolers. Some of that cost is tools I didn't have for pipe work. I got the tubing for $89, which is pretty respectable for 1/2"...

I think I may just build a dual coil myself....10" wide, and 22" tall inlet/outlets. 50', 3/8". That way, I can make it how I want it, and can calculate how to get more coils in the wort in my pot for most of my small (5G) batches.

I think the first one that you linked would probably be best. Hard to imagine though that the coil height is only 5"....does that make sense? I'm starting to think about how I would clean an immersion chiller in which has multiple coils...basically meaning there are areas that you are just not...

What's wrong with copper? It has better conductivity properties than stainless. I never really had to spend much effort cleaning mine...Soak it after brew day, and restart next-time. What you linked isn't any better than what I got aside from one thing....the only improvement is that the snout...

My current chiller (about 9" wide and 18.5" tall (to the bend) is not really suitable for my taller 20G pot (that I use a lot for just 5G batches). Works well on my smaller pot though. I'm wanting to upgrade to an immersion chiller that better fits my pot and allows to have more coils submerged...

Worked out to about 1.018. Makes sense, given the lactose and blackberries. I'lll let you guys know with pictures and a tasting test in 2.5 weeks from now!

I have a book on this that I could scan! From what I read/remember, it requires a lot of MJ to create a batch, and It just kinda turned me off from trying it. Perhaps a scaled-down 1-2G batch would make more sense.

Tasted it. Not sure to call it an imperial stout or a porter though? Added blackberries!