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+ 5 gallons Irish Red Ale + 5 gallons Irish Stout + 5 gallons NEIPA + 5 gallons 2xIPA = 8315

I am still doing extract, and I don't have the equipment to do full volume boils yet. About 4 batches ago I started using an immersion chiller and found my beers were cleaner looking, but my wife said they all still had a flavor that she found off putting. My last two batches were both...

You are going to need at least two different pressures. One (or two) for serving, and another for transferring. You can look at either a dual body regulator, or a single body regulator plus a secondary regulator.

The one one the left is my first attempt at a neipa and the darker one on the right is a Pliny clone. I am not sure if my process is getting better or if I am just a lousy bottler, but these are my first two kegged batches are my best so far.

This is what I do. If you add some extract at the beginning (1/3 - 1/2) and bring to a boil, you won't have to worry about your boil stopping until you add the remaining extract. If you add that at flameout, you will still get pasteurization basically instantaneously.

First two beers poured from my new (to me) keezer!

Pretty hard to not have a beer after that. Glad you're ok, good luck on your next brew!

Sure you're not making a milk stout?

That site is incredible!

It sounds like he already has the dual regulator, but doesn't like how it fits in the fridge. So he needs to get the two lines from the dual regulator in to the kegerator from the outside. I think that most people leave their tanks on that hump above the compressor in the back of the fridge. Is...

If you have never done the AB tour in St Louis it is actually really cool, kids would enjoy it too.

Can you go through Iowa? Toppling Goliath would be on the top of my list for stuff over that way. Maybe Boulevard in KC?

You are probably done with the bulk of your fermentation, but I like leaving my beers for a while in the primary to clean up. I'd assumed that this would be better at fermentation temps than below. Once you are ready to bottle/keg, spending some time at a lower temp (as low as just above...

A couple of hours won't get the majority of yeast out of solution, you're going to need a couple of days.

Even if your sanitation is top notch you will be exposing your beer to oxygen. Once fermentation starts oxygen really only serves to make your beer less that what it could be. If you want to see the lengths that folks to go keep oxygen at bay, just do some some reading on lodo brewing...

Those almost look like crushed grains to me. Any chance that you had some grains make it to the fermenter?

I really prefer adding it at flame out. It only takes seconds for the extract to be pasteurized at those temps, and you won't have to worry about killing your boil. I honestly don't know if your boil timer stops if your boil stops (I always stop mine), but if you add the last of your extract...

The Mrs. and I checked out Surly last night!

I'd be using a blowoff tube!

If you do it, use the flip-top ones with the rubber gasket. I have done a couple that way, I believe that they vent off gas if you over-carb. If you use a screw-top, you are really just making glass bombs.