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4 hours but I get all my water/salts measured out the night before and clean as I brew. I put the strike water on a timer so I can just wake up, walk out to my shop, and dough in. Cheers.

I would probably say something like this - "The heat's gotta go somewhere babe." Which may or may not work out that well for me. :) Cheers.

This. The water exiting my chiller (Jaded Hornet) is quite hot, especially at the beginning of chilling. Hot enough that you don't want to grab the copper output pipe with your bare hands. While the output water certainly does get cooler as chilling progresses, I just can't see it functioning as...

You could get a CO2 setup (tank, regulator, gas hose & disconnect) and use one of those carbonation caps. They screw on to regular plastic bottles (the kind soda come in). That allows you to carbonate right in the bottle - no yeast/fermentation required and it's very simple. The catch is, of...

Damn dude. Get into it. Sounds friggin awesome. Cheers.

The only leak I've had was at the MFL connectors between the gas line and the gas disconnect. I mention this because my first inclination was to just check the kegs for leaks. Gotta check everything in the system though. Don't give up hope man. You'll find it, fix it, and there will be beers...

Just my two cents - 16% crystal in an Imperial IPA seems really high. For that OG I'd go with something between 0% and 3%. I agree with the above poster on hops - I'd definitely want dry-hops in an Imperial IPA. Also agree on mash temp - 148-150, especially if you're going to keep all that...

I did this with an Igloo mini frig. Two ball-locks barely fit, but they do fit. I built a stand for it (I think it's about 20" tall) so that I'm not bending down to pour a beer. I've been really happy with everything about it except for the capacity. Would like to have room for more kegs, but...

A buddy of mine sent this to me a while back. I'll admit, I'm probably guilty of approaching Fresh-Head status, but only in terms of personal preference. What can I say - having a fresh supply of homebrew spoils a man. It's easy to get used to, as everyone here knows. I'm not going to give...

I've had regularly concentrated Starsan remove the painted-on labels from Stone bottles. You can sort of still see where the paint was, but you have to be looking for it. I can't speak to any other brands with painted-on labels as I haven't tried them. If I need bottles I always go with...

Last time it was about 8 weeks. So I guess not far off from the 3 months you suggested. But still, not too shabby for something with a nice lactic tartness to complement the saison vibes. Cheers.

Fair enough badlee. I can tell you that I won't be waiting 3 months to drink the beer mentioned in my previous post. I also enjoy the simplicity of the method I described. We all have our own style though. Sounds like you've got some fun things going on at your place. gometz - I have no...

I just brewed a "sour saison" with Belle Saison. Cosmic timing. My approach was the following: 1. Go buy a bottle of something reasonably fresh from Jolly Pumpkin (this time I went with a 3-month old bottle of Calabaza Blanca) 2. Brew up some low IBU saison wort 3. Have a celebratory beer - the...

You know about his body dude?

Helles Pale Ale Saison IPA Pilsner Cheers.

Subbed. I commend you on this noble quest. What a great beer - the Nectar cans I had this year were fantastic. Cheers and good luck. Look forward to your progress.

I set a disposable aluminum grill pan with a bunch holes punched in it into the mash tun opening (same cooler as pictured in OP). HLT drains into that, water sprinkles onto the grain bed. The same pan can be re-used for many batches. Fairly ghetto? Yep. But after experimenting with some...

I'm in NC and I've got a few little Chinook buds peaking out as of yesterday evening. Second year plant. Cheers.

I could be wrong, but I think you'll find that a lot of folks are using half a pound of hops (or more) for 5 gallon batches of IPA. That's about what I shoot for when I brew an IPA and I think it works out really well - usually about 5oz in the kettle and 3oz dry. That's certainly not a hard and...

Awesome job man. The 5cf looks like a great option. Good work and enjoy that badboy. Cheers.