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This may rattle some cages, but I submit in the spirit of discussion towards progress. I have been fermenting in kegs for about a year now. Completely sealed fermenters with no leaks. Easy to draw a sample from. I use a cheap, homemade spunding valve with a large 0-30psi guage on it, with hash...

I also wanted to eliminate the grain getting past the false bottom but hated dealing with the bag and recirculation/sparge port. I ended up fixing a stainless mesh to the false bottom. This only addresses 1 of your 3 goals. Here’s some pics...

Walmart sells food grade buckets for under $3 by the paint section.

Push the wort with CO2.

Drops can vary significantly. Try counting 40 drops into a cup on a gram scale and see how much each one weighs. Try doing the same with a syringe. I find weight to be the best method for me. My scale reads 0.01g. 1.209g/mL is what I use.

Tapped this keg and it's absolutely delicious! Very first pint was crystal clear (and every pint since). Beer is fantastic and has good hop aroma that is not too strong. Bitterness is very well balanced and the water is crisp and refreshing. I need to pick up a couple cans of the real thing to...

Well, a gang of BMC-only-drinkers-for-life's tried a couple of my brews this weekend. They all unanimously loved the brew I made with the Hornindal. Cleaned me out. So there's that.

agreed. she should keep her eyes open.

When the crock pot is just not boiling the creamed corn. So you ladel out some to boil it in a small pot on the stove to add heat quicker. After stirring it back in, it’s still not close enough to boiling so you do it again. And again. Then tell everyone it’s a triple decoction creamed corn.

Interested in the hellfire burner if you decide to part it out further. I’m about an hour east of you.

Insulating the RIMS tube will minimize the heat loss from the tube itself to the air. This, in turn, will minimize the heat gradient from the wort touching the nesting element(s) to the wort touching the tube itself. With the heat gradient minimized, you will achieve maximum heat transfer out...

Racked to a keg this past weekend. The hydro sample was delicious and had a very strong hop aroma. The dry hop plan worked out well. Managed to to have full carbonation this time, at racking time. It's sitting at 34*F for a couple weeks until I can open up a tap.

I don’t see any other way this can play out. Your only heat source is in the RIMS tube. The wort will experience heat loss from the tube to the conical. You can’t get boiling temps in the conical without first getting them in the RIMS. I’m not sure you’ll be able to get boiling temps in the...

when you cook, you measure your salt/spices in teaspoons or tablespoons. when you salt water for beer, measure in ppm. you have to learn what 75ppm of a particular salt tastes like just like when you learned what a teaspoon of salt per cup of rice tastes like. brunwater comes with suggested...

There’s really two reasons to ‘salt’ brewing water; flavor and mash pH. You can add salts to a glass of beer to see how they affect flavor. After a few brews, you can get a handle on amounts, just like cooking. How much of which salts and/or acids/alkalinity you add to mash water vs sparge...

Yes definitely. This is what finally pushed me to get a RIMS tube. You will lose a bunch of heat in the vorlauf or stirring the mash. You will have to add it back somehow. You could try reserving some water from the mash, boil it and add it to the mash after stirring or vorlauf and...

You could add some pilsner to that to round out the base malt for a doppelbock. 5-10% crystal and up to 1% melanoiden. Adjust color with carafa special. I like 1.075 and 25 IBU. Tettnang or Hallertauer. Mash at 155*F. About 7.5% ABV. Delicious.

Never had Best, and never had Weyermann floor-malted. But, I’ve had the Castle and regular Weyermann. I found the Weyermann to be cleaner, sweeter and overall less flavor. The Castle has a rustic hay type flavor. I brewed 0.5 gallon SMaSH beers with all the base malts my LHBS carries. That...

OG came in at 1.058. I pitched WLP940 at 50*F and kept it there for 5 days. Now raised it up to 55*F until it gets close to the FG. I plan to dry hop during the D-rest (65*F) for a couple days, then cold crash, fine with gelatin and rack. I'm fermenting in a 10 gallon keg, with the hop sock...