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I have the 6.5 and don’t use the pump - you just have to lift the basket a few times during your brew to keep from losing efficiency. Depends on how precise a brewer you are - I lose maybe 2-3 degrees in the mash with power off - you can always keep the temp stable in the mash leaving the power...

Cheers and Happy Holidays! Here’s a snap of my Xmas beer based off of Ringwood Old Thumper recipe in CAMRA’s Brew Recipe book by Graham Wheeler. I haven’t had much of a chance to brew much this past year, so nice to have a brew for the holidays. I bottle conditioned in 22oz. Marris Otter...

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Small batch 2.5 gallon homebrewing equipment for sale including kegging setup. Just add a fermenting bucket and you have everything needed to make all grain Homebrew. Kegs can sit in your fridge or a mini fridge, no need for a separate freezer or fridge. I’m simplifying my gear, so everything...

I’ve used hop tea with good results. Steeped in 170 degree water in a French press - strained and poured directly into the keg.

I’m in the 3-5% zone for my saisons as well - I always add rye and/or wheat to my saisons and that seems to help the body out. I try not to add extra sugar at these ranges. I like dry beers though.

One of the reasons I have always loved Belgian Beers and Belgian brewers is that there are no rules - just be creative and make flavorful beers. I have an album with about 200 Belgian beer labels - some old, some new. Most don’t have a “style” labeled, it’s just the name of the beer and the...

Seems to be alot of people that dislike Belle - try fermenting lower (in the mid 60’s) with that yeast. I have a witbier that’s on tap right now fermented at lower temps and it’s fantastic. It’s got too much going on at the high temps, but still a good saison yeast.

I highly recommend this book, looks like you can get it for $5 used these days: https://www.brewerspublications.com/products/farmhouse-ales-culture-and-craftmanship-in-the-belgian-tradition Start simple - pils, touch of wheat and noble hops, mash for fermentability. Start with an easy saison...

There’s just so many factors at play that I’d just start experimenting with some small batches. Time of harvest, age of hops, exposure to oxygen, did you dry them properly, growing conditions, etc

What varieties do you have? In my experience brewing with homegrown hops, it takes a lot of hops to get some flavor and aroma. I have a bunch of cascade plants in my food forest, sourced the original rhizomes from FreshHops about 15 yrs ago. I usually bitter with Magnum and will put anywhere...

I like to do a mix of recipes, recently I’ve brewed two batches that I have brewed multiple times - German country ale kolsch and an Allagash white clone - the recipe will get tweaked based on what I have on hand - maybe I made it with saaz but I have ekg in hand. This weekend I’ll brew a new...

Thanks for the note - at this small volume I’m fine with upping the grain bill - a batch of session beer costs me about $10. I would like to get that consistency going with the 6.5, so I’m going to stick with the sparge for a bit and lift & stir as you mentioned. My crush is decent, but I have...

I have the Foundry 6.5 without a pump and brew 2.5 gallon, mostly session beers. I’ve done no sparge and sparge in it and get about 60-65% efficiency- that’s been my range over a year of using it. I’m leaning towards always doing a sparge now and adding an extra lb if base grain ($1) to my...

Came across this photo from my last Bitter I brewed and split the batch between a 2.5 gallon Cubitainer and a 2.5 gallon torpedo keg - both naturally carbonated. Was going to update, here it is- this photo is a pour from the torpedo. I serve by gravity with Cubitainer and use a mini regulator...

Thanks for the comments. Lots of factors in play, but I did hit my numbers this past weekend with a sparge. I did follow the exact strike water and sparge water volumes which probably had an impact. I brew mostly session beers, so stirring the mash isn’t a problem - I didn’t think about the...

I used Conan (omega dipa) in my rye mild and got some great apricot and classic British fruity esters from that yeast. It dropped clear in like 2weeks too- you might start there and try to nail the ideal ferm temps. I think you have to nail the temps on these yeasts if you are going for yeast...

I love my foundry but have noticed a drop in my efficiency and not hitting my Sg. Could be my crush, too much strike water and not enough boil off. I just run it 120 for the 6.5 gallon and there’s not a ton of boil off. Have you seen an increase in efficiency when you sparge vs no sparge?and...

I have an anvil foundry and love it- been brewing on it for over a year. They are so easy to use-directions come with it. Basically BIAbasket and you can sparge or not sparge.