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For my grapefruit pulpkin, I zest my grapefruit rinds into a half-pint jar of vodka over a few weeks time period. Then dump the whole thing into the fermenter after primary is done. I'd think this method would work with any citrus.

One of the things I really like about the MoreBeer LHBS in Los Altos, is that all the grain is stored in bins. I scoop, measure and mill everything myself. (They got a great big bertha type mill that doesn't blink when I mill 20 lbs batches twice...) They do enough inventory that there's...

When I (rarely) want to take a gravity sample from the primary - I usually just sanitize my hydrometer and drop it in the bucket. Doesn't work well if the krausen's not dropped yet, of course. More often, I just let things ride for at least two weeks, then pull a sample as I'm transferring to...

A bit off-topic - but you've piqued my interest. Care to share your recipe for the Grass Monkey?

Is this "Ugh.." because you question the cost? I rather think it's probably on the order of just 3-4 cents per batch, as you're only using about 1/2 tsp gelatin per 5 gallon batch? or is this "Ugh.." because you can taste the gelatin and think it's nasty? or is this "Ugh.." because you...

I just tasted this ( a bit early ) after kegging two days ago. Wow, that's good. For me, I'm not actually sure how much grapefruit I used. We've got a Oro Blanco grapefruit tree in our yard. I started a half pint jar 3/4 full of vodka early last year anticipating this brew. Every time I'd...

I just tapped this (a little early, couldn't wait). Outstanding beer. Thanks for the recipe @LoneOakDesign Just FYI - the keg conditioned just fine with only the WLP500. I never added any other yeast to prime. My first beer of this style, and first one with any appreciable...

I make a coconut porter every year or so. Just toast and dump in the primary after fermentation is done. Frank's right about the toasting however - it goes from fresh coconut white, to ashes in a blink of an eye. Keep a close eye on it. For me, I can only drink at most a pint every few days...

I've got the exact same cooler. Matter of fact from the picture, I'd say the exact same setup. If I'd seen your picture out-of-context, I'd say you stole my tun! In any event, I rarely loose more than a degree or 2. Insulate the tun with blankets/etc, preheat it, and don't stir excessively...

Since I posted my response a few years ago - my Anova died. Actually twice. The first was replaced under warranty, then the second died six months or so after the replacement. I can no longer recommend the Anova. For me, I never used it for anything besides heating strike water. The...

I gotta say, that I've never had a ferment going that, well, smelled soo darned good during the primary! I don't know if it's the Monastery yeast or the Candi sugar or what, but I'm sneaking a peek at this ferment more often. My chamber's keeping things at 65, so there shouldn't be any...

This one's been on my list for a while. Finally got around to brewing it last weekend. Happy bubbling away now. First time I ever hit my numbers exactly without any fiddling during the brew day! Anyone have any ideas about just letting the WLP500 do the keg conditioning, and skipping the...

So, my home brewery is a few two-by-sixes thrown over a couple saw horses. Usually outside. In the fall especially, this presents a few troubles on brew day - making sure unintended things don't fall into my boil. It's usually not too much trouble.. Well, this morning was just racking my...

I actually count on the "slow" heating time. I use my sous-vide just to heat my strike water. I tend to brew early in the morning. So night before, setup my brewery (Which is just a few 2x6s thrown across saw horses..). Then right before bed plug in the sous-vide. Not sure how long it...

I usually only cold crash for 24 hours. A lot has settled by then. The rest settles fine in the keg while it's carbing up. When pulling the first beer from a new keg I usually dump the first half pint or so. That usually takes care of anything else. Maybe I'm just lucky that I've not had...

I have an air/water filter near the end or my air-compressor line. If I was concerned, I'd just stop pushing when there was still a little liquid in the keg (you'd need to guess). That way the dirty "not food safe" compressor air would be limited to the (easy to clean) keg. But I'm not...

@hunter_la5 Ack! PBW, PBR, close enough right? I have acronym problems.... ;)

I just push PBR through my lines using air, not C02. Didn't take much to make an adaptor for my air compressor that hooks up to my keg quick disconnects. Fill keg with PBR to clean. After it's done cleaning the keg, hookup air-compressor to quick disconnect in, beer lines to outs and push the...

I've done this (Split 5 gallon SMaSH with different yeasts on each). So far I've not been able to taste any differences in the batches. It's only a couple of datapoints, and I don't have the best palate. But I'll probably continue this with my SMaSH brews.. There's a lot to learn.

@tennesseean_87 Your post was part of my inspiration for trying this. Thanks! I'm in the process of converting my keezer from (5) 5-gallon cornies to (2) 5-gallons, and (5) 2.5 gallons to up my potential kegged varieties. I plan on trying other ideas from your posts in the near future...