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This was from the original build a few years ago before anything was setup. I used two 4' metal fence posts at each end of the line at a slight outward angle to act as guy lines, don't think they are installed yet in this pic. Basically two 16' wooden posts made by securing 8' posts together and...

Not a great long term solution but a decent amount of dissolved table salt will let you get those temps down as well

Strong disagree

I just use extra paracord and wind it around my guy-line post. For harvesting I just unwind and let it down.

I'm most offended at their claims of fancy soil magic when it's just some black landscaping fabric a fool and their money and all that...

The warning is for your personal safety and not due to structural integrity. https://spikebrewing.freshdesk.com/support/solutions/articles/35000117694--the-handles-say-do-not-lift-when-full-what-gives-

These would work fine. I've used gelatin sheets in commercial candy making, it's more of a convenience factor for weighing and they are easier to handle than hydrated gelatin powder. The only downside is they are way pricier than standard gelatin.

Brilliant! I usually just drink that little bit uncarbed and think about how good the future will look

I want to agree with this idea as well. Identifying hersbrucker vs blanc shouldn't be too hard either based on aroma. The white grape/fruity notes that blanc showcase is a lot different than the floral qualities from hersbrucker. Also, these two hops have very similar wholesale pricing...

Well within style, go for it. Also points for appropriate glassware

It's only being shipped once to your LHBS and then you take it home. If you're buying it online from a distributor it's going through at least two shipments to get to you. Yeast packed together in a large box also tends to stay colder longer due to the thermal mass, better insulation shippers...

Saphir has become one of my new go-to's for continental styles. It's a good blend of dry and spicy saazer characters and a nice floral component that reminds me of mittelfruh. I use it in Italian pils mostly but would work in anything calling for noble hops.

It's a kettle sour with fruit puree added at packaging. Siggi's good belly yogurt is common for brewers out here for kettle souring because it's a heck of a lot cheaper and easier than buying commercial lacto pitches. I would bet that's what they're referring to with the yogurt line. We've had...

I pitched a whole pouch of kveiking into a 4.5% beer, it was finished literally overnight and was incredibly clean at a 90F ferment. This blend floccs really well actually, at least for me it did, and was clear in a couple days in the keg. Next round I used 1oz of slurry...took a little longer...

its much maltier than special B imo, big melanoidin. If you swapped 1 for 1 you'd probably be disappointed

Without a sanke coupler you are kind of asking for the impossible...pull open the liquid side, remove the check valve and you can fill down the stem. Put a piece of hose on the gas barb and place the end into a jar full of water or sanitizer to act as an airlock as you fill.

the biggest advantage to using an inverted sanke is to allow the 2" opening to become your drain. this eliminates the need for a pickup tube and saves a fair amount of liquid. TC -> elbow -> shank -> ball valve

this kind of sounds like a great way to ruin 3 kegs

It's food grade CO2, but continue feeling bad for us

I have heard through the grapevine that Blue Moon nowadays uses 10th gen Coor's Banquet yeast... Call me crazy, but taste both side by side and you'll see it