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Maybe bradthebold is trying to get every last drop of wort out of his bag as quickly as possible? I have bags from Mike for 12 and 20 gallon kettles. Each has performed flawlessly. Certainly, if I ever had a problem, I would contact Mike directly. I would then analyze my brewing practices...

How about cooking spray (PAM)? Or maybe try some keg lube?

I replaced my SS chiller with a copper Hydra by Jaded. It's amazing to me how much faster it is. The extra surface area and the conductivity of the copper make a big difference. I save the hot water in a couple of coolers and drop the hydra into one when I'm done. A quick brushing and hosing...

The style guide I have says 25-50 IBUs for an American porter, so according to it, you're only slightly above the max. I'd go ahead with the vanilla and see what happens. However, I don't know if it will be ready by Thanksgiving. My porters need a couple or three months in the keg before they...

It depends on your target temperature and the temperature of your tap water. I used a SS chiller for a long time, but it was best in winter. In the warmer months I used an aquarium pump from Harbor Freight in a cooler with ice water after the tap water brought the wort temp below 100°.

I'd use the guy in C with the set-up in A. A beer gut is one thing, but the hairy navel goes too far.

Figure out exactly how much square footage you will need for the brewery, bar, smoker/BBQ and storage, then double it. Also, if you're married, plan on building a shed for her (potting bench, storage, greenhouse, whatever) so your space isn't invaded by outside forces.:mug:

Nice looking brew stand. You might want to consult with a professional plumber. I'm a big DIYer, but there are times when I know the extra bucks to have a pro look at it or do it are dollars well spent. Good luck.

FYI for anyone who spots aphids or spider mites on their hops before harvesting, you can spray up into the bines with plain water using your garden hose and get most of them to go away. There are some organic sprays and things like neem oil you can use. I don't, because I don't want to chance...

My wife makes spent grain bread and muffins. We also make spent grain crackers. You have to get the cracker dough thin enough to crisp up in the oven, so I use a pasta machine to roll it out. It's kinda cool when you can serve cheese and crackers with the beer made from the grains. We may...

From your equipment list, it appears someone else is milling your grain. If you don't have a mill, ask your LHBS to mill the grain twice. Let them know you're doing a BIAB and don't have to worry about a stuck sparge. They may complain (takes more time or raises dust), but you're the one...

For my keezer, I use BLC (beer line cleaner) in a bucket with a little fountain pump from Harbor Freight. I just open a tap with the bucket underneath and let each run for 15 minutes. I do the same with my picnic tap using a rubber band to keep it open. I give each a rinse with clear water...

Yooper's house pale ale from long ago. It's my wife's favorite. https://www.homebrewtalk.com/showthread.php?t=100304

Try cutting the hop additions in the boil in half. When I did, the IBU dropped to 66.5. I think I'll leave the dry hop amounts alone.

Good plan! :mug:

It depends. Whether side x side or top mount, most refrigerators move air from the freezer compartment to the main compartment. I chose to keep mine separate, but I've seen a lot of guys take out the partition in side x sides or put a larger fan in the wall between compartments. Some have the...

Well done! I'll be pointing folks to it when they ask about the process.

My Keezer holds 4 kegs. I started with 2 taps but added 2 more so I could have enough variety available for the varied tastes in my family. Like SGTSparty, I've also got a fridge for fermentation and for chilling extra kegs when needed. I started with four kegs and am now up to 8. That...

I started rehydrating after attending a brewers session with Jamil Zaniasheff at the California Craft Brewers Summit. He said a lot of home brewers fuss about all kinds of minutia such as water chemistry but miss two of the biggest things: rehydrating the yeast and consistent fermentation...

Are you rehydrating or just sprinkling the dry yeast onto your wort? I used to follow the package directions and it always took two weeks for my pales and IPAs. It also took a couple of days to get going. Now I rehydrate on brew day. I just checked a NEIPA in my fermenter and it dropped from...