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How much you want for that 10 gallon Kettle ???

Do what makes you happy... that's what it's all about... I'm in the camp of packaging sooner than later... especially IPA's... there' is just so many variables ... it's hard to say you should package your beer every single time after 7, 10 days or whatever... Like you said... if it tastes clean...

Looking for a reasonably price 10 -15 gallon kettle... I'm not picky, could be keggle, as long as it's reasonably priced and has a ball valve I'm happy. I live in the Pittsburgh area, prefer to pick up but will pay to have it shipped.

How much for the 15 gallon kettle ?

If you're still looking for shanks and faucets I have a box full of 3 shanks and faucets... and a ton of spare parts... they are all used but in great shape... I was going to build a keezer but found a killer deal on a great kegerator so just bought that instead... I could pull it all out and...

When I bottle I just soak them in star san in a bucket or tote while I'm racking to my bottling bucket... then I just pull 6 or twelve out at a time while I'm bottling... so they all stay in star san right up until I bottle... I just pull them out... and drain and shake out as much star san as I...

Not sure of your batch size... but in my 5 gallon Two Hearted clone... I use 6 oz of hops total... 2.5 on the hot side and 3.5 dry hop.... so your hop additions sound low... but NEIPA's often call for multiple dry hop charges... so you can keep adding if you feel like you need more... but keep...

I'd leave it for at least another week then check the gravity again..maybe I missed but did you pitch dry, or liquid? Dry you might have a better chance for attenuating but if you pitched liquid without a started... at 1.056 OG and high pitching temp you might have some issues with...

Yeah, I would have aborted mission at number 3 on his list (yeast volcano)... and proceeded to get drunk and pee in my front yard...

I'm talking serious off flavors, unwanted esters, excessive fusel alcohols, things of that nature. I agree many beers even large ones may not need aging, especially if there were never any off flavors to begin with. I like my stouts aged (for the most part), I find that those bigger darker...

I always use a blow off tube now... no matter what... a while back my brother and I did two separate 5 gallon all grain batches in one day, a foreign stout and some smoked porter or something my brother made... we were still pretty green at brewing so we pitched the yeast, had a few more beers...

There's definitely yeast and sediment in the bottom of commercial beers, go get a six pack of bottles of Two Hearted and you'll see what I'm talking about...just look at the bottom of the bottle... I regularly harvest yeast from Two Hearted bottles and cans. Many other commercial beers have...

I agree with above, there shouldn't be to much off/undesirable flavors from a strong healthy fermentation. Early in my brewing career I would leave beers in primary for 3-4 weeks before bottling, and often they would still need a few more weeks or longer to really taste good. After learning...

If it is in fact actual yeast/yeasty flavors, longer primary, cold crashing (if that's an option), more flocculant yeast, are options. I don't mind the cloudiness/yeastiness in my beers, I never use gelatin or anything like that, although I do use whirlfoc tablets sometimes. Some styles call...

If you're asking for this current batch, if it's bottled, the only thing you can do is give it time. If you're asking for future brews, in my personal experience I've been able to greatly reduce and practically eliminate all undesired flavors/off flavors utilizing good technique/s. Learning...

Bell's Two Hearted clone (from Bell's General Store) recipe calls for Pale Ale malt in addition to the normal 2 row.. I think 3lbs of Pale Ale Malt (3.5L) per 5 gallon batch... brewed one 10 days ago with that recipe and it already tastes phenomenal straight out of the fermenter ... easy way to...

Cool read, it's nice to know it can be done... I wouldn't base my brewing around it, but interesting and quite informative... thanks for sharing !!!

I had some banana esters in a stout when I pitched the yeast in the high 70's (one of my first few brews)... it was actually pretty good... tasted like banana bread or something... not something I shoot for but whatever... mine was similar OG to yours if I remember correctly...

Extract definitely has it's advantages, quick, easy, and makes good beer that's pretty much idiot proof. If you're only brewing a few times a year and have no real desire to work harder (All grain is a lot of work) then by all means stick to extract. All grain certainly has it's advantages...

Just wanted to stop by and say hi, I'm a long time lurker but first time poster. I've been brewing on and off for 5-6 years at least, but have been getting back into it lately. I really only brew what I like to drink, IPA's, stout/porter, and brown ales, but I'm going to expand my horizons, I...