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I think you should be fine with bottling anytime now. S.G. is a better indicator of if fermentation is done, but 10 days is a good guideline for primary if you had it at the right temps. The time you take in the bucket to mix in the priming sugar and bottle won't result in enough oxidation to...

We generally brew on all electric in my kitchen, and just keep the windows open, sometimes crack the door. Last brewday was like 2°F outside and we didn't crack anything until half way through the boil and the walls were sweating. Once we did, warm moist meets cold dry = cloud in the kitchen...

Just call or email and ask for the specific values you need. They can do the conversions if need be and it'll be easier for them and probably more reliable. I just called my local treatment plant and the engineer there was very helpful and gave me the latest info, yearly averages, highs and lows.

what do you mean wide enough? So it doesn't fall over? I think as long as all your equipment (BK/MT/HLT) fits inside that 18" you'll be fine.

How long has it been in primary? As long as fermentation is done you should be just fine to go to bottling now. Mix the priming sugar with your beer in the bucket and bottle right from there. If you want to secondary it for clarity, you don't have to worry about the space for your priming...

I'm about to pick some first year hops myself....Subscribed

I haven't much input on the other things but for cutting a hole for the lid, I left the handles on and cut the inner portion. I just used an old glass cooking pot lid, the larger you can find the better of course, use that to mark the size for the hole in the keggle. Use an angle grinder with a...

Is the orientation so that all the air is pushed out of the pump head? CIP?

So I'm just getting into all grain and have put together an all electric 3 keggle setup. Used it once so far and it went relatively well but nothing has it's own place so I'm building a stand and want to get some community input on what I have so far and some thoughts for down the road...

Brew Rig

Good question, I haven't read much on hot side aeration, which I assume is your basic question, since initial aeration of the cooled wort is a good thing. From Palmer: "Over time, these compounds will break down, freeing atomic oxygen back into the beer where it can oxidize the alcohols...

...you don't trash anything until critically reviewing its usability as a brew rig component. ...you wire a dryer outlet to the kitchen (for an E-brewery)

In that case I say go for it. My other suggestion would be to get a few hoses, depending on how far your balcony is from the sink. fit your IC with hose fittings and run one supply and one drain hose all the way from the kitchen to the balcony and back. I would think that hoses and a few...

I hope someone else can check my math on this but based on an infusion of cold water to bring your boiling down to 70°, you would need about 19 gallons of ice water at 32°. Obviously you will not be infusing, but I think the heat capacity of the total system should be roughly the same. Just...

We use a wand and a desk lamp turned sideways just behind the bottle being filled, you should be able to easily see through it that way. Trying to light from the bottom is actually harder to see since the beer makes the bottle even more opaque than it is to start out. Also, thumbs up for the...

This speaks inspiration for a brewery glass, like a step further than the Lagunitas mason jar!

Are you a regular at any local at any bar? If so, leave a box or crate for your bartender friend and you'll have more bottles than you know what to do with after a good night. That way you won't need to worry about your supply of pry off caps.

If you're going to steal a keg, steal one from AB. If they have money for frivolous lawsuits against microbreweries, then I think they can spare the $100 keg for a REAL (home)brewer!

Thanks for the correction. I was being way to general and just pointing out what we shoot for temperature wise. I did not recall the actual temperature, and actually killing the yeast will indeed take more than 80°.