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I had this system for quite awhile. Made great beer but I gave it up for exactly the reasons you stated. I have the 3 vessel Spike system now and I love it. Held on to the CBS for a little while thinking I might go back finally sold it. I don’t think my beer is better now just less...

This is pretty much what I do. After 30 plus batches I can pretty much eyeball the amount in the BK and know when to cut it off.

Back off on the crystal malt way to dark but otherwise you nailed it

Luckally she is gluten tolerant. Her emotional support animal isn’t though. Found that out when I made spent grain biscuits for it. Apparently that is very rare for hedgehogs. No takers on the White Claw clone?

You didn’t brew that. That is a Michelob Ultra Milk Stout. My 22 year old daughter left a case of that in the fridge. Turns out she is lactose intolerant so she drank all my White Claw instead. That reminds me anyone have a White Claw clone recipe? Extract if possible

All of my family is from Whiting, Hobert and Gary which they “claim” is a suburb of Chicago. So my bad! My mom actually worked at the Teamsters when Hoffa was there. She thinks he’s under Giants stadium.

Hoffa Hefe

I’m in

Talk to Buckeye Hydro. Really nice folks won’t sell you anything you don’t need and they are active on this forum.

Nashville, so probably not too far away. I would love to try some of your sours! I have made many a Brett beer and have started three long term sour projects this year.

Yellow Rose from Lone Pint is a must

It was really good. More funk then fruit

I have done the same recipe above but with noble hops. I just usually drop the dry hop and do a 10 min and flame out addition no whirlpool

Not ethical and certainly bad karma

Same for me location?

My better half is out of town this weekend shooting to get 4 batches in.

So the basic malt recipe has pretty much stayed the same I have changed the hops up using more traditional Saison hops but this version had more of a new world hop mix. 10 Gallon batch RO water treated to match Antwerp water profile Mash 90 mins @148 22 pounds Belgian Pilsner 4 pounds...

I call dibs on Tony’s old wine making equipment

Just keged a funky farmhouse with the mad fermentationist blend. Perfect blend of Belgian and funk!

I went a couple of years ago if you a rental car and the time make the trip to De Garde