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Four "C's" and an "S" 1: Citra 2: Centennial 3: Cascade 4: Cashmere 5: Saaz

I do 15 gallon batches (actually netting out with 14-14.5 gallon batches) but usually give away 3/4 of it. Two-three growlers every week to tennis partners, then 1-2 to kids, friends, etc, and of course farming out a keg to other friends. Ultimately I brew about one batch a month at this rate.

FWIW, I have had a Steam Slayer for about four years now...I absolutely love it, and it is well worth the money.

A few of mine... Billsner (my first name is Bill, and this is my Pilsner) Andromeda Strain (An APA made with Galaxy hops) Fuzzy Balls Pale Ale (I play a lot of tennis)

How do you leave the dead cells behind?

Edited because I totally screwed up this post. Corrected one below.

Yakima Valley Hops for me. I used to buy them in one pound bags, but have mostly switched to 8 ounce bags as the cost for two 8 ounce bags is almost the same as one 16 ounce, and it allows me to keep the hops fresher longer.

Interesting idea max. I'll try the Starsan spray, and final rinse. that makes a lot of sense.

Wow, so awesome. I keep track of every brew I have done, and for the heck of it went back and counted how many I've done. Since late 2016 I have brewed 110 batches. At that rate, I am on track then to hit the 500 club when I am about 99 years old! It's a new goal!

A while back I noticed a yellow tint in my water in my BK while warming it up before brew day. Turns out it was left over residue from PBW cleaning several weeks earlier from my last brew. Since then I always rinse twice whenever I use PBW, and I will get that yellow-ish water even in my...

This just get me to thinking that I've gotta do a close inspection of all my Silicone gaskets and hoses. Damn.

I don't understand why you have to hop it up. Does it help in yeast propagation, or do you do it as a preservative because you are storing the wort?

I like that idea, InspectorJon. Thanks!

OK, I feel real stupid asking this question, but... For years I have been making my yeast starters from DME, and it has been successsful. But as the price of DME continues to rise, I've been looking at making the starter from grain. Problem is, I've never done that before. As I only need a...

Interesting points. I have an extra regulator, and will swap out pressure gauges, and see what comes of it.

Foamy for all pours, not just the first couple. And VERY foamy. Kegerator was set at 38 deg F, so definitely not a temp issue.

Thats what I was thinking I should do. Thanks Bailey

I have been noticing CO2 buildup in my kegs in the Kegerator for a while now, especially when not pulling beer from that tap. Recently I came home from a two week vacation, and the beer was extremely overcarbinated, in spite of the fact that I have my regulator set to 8 psi. I always thought...

Exactly this. Temperature control is everything for me, and has radically improved the quality of my beer.

One of the final steps I do in the fermentation process is to cold crash my beer to collect the yeast and get it out of suspension. After that, I will dry hop for about five days or so. Question is, does dry hopping into cold beer (about 36 deg F) affect the flavor of the dry hop addition...