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Also, the mouth is wide enough that I can put my entire arm inside to wipe them out, and adding whole fruit is easy-peasy. I have three of the big ones 7 gallon ones, and they are great. The only thing I don't like is the lid gasket - watch the youtube video on how to put it it. The one they...

Awful, just awful . . . you'd best send to me promptly for disposal.

If I am using something that actually throws blow-off crud, I will wait until near the tail end of fermentation when it calms down. The blow-off is just easier to use instead of a typical plastic airlock. You can also use a normal airlock, then swap to a balloon until the balloon fills, then...

Mylar balloon from the dollar store. Put a T in your blow-off tube, with one end going to the blow-off container and the other going into the balloon. Balloon will fill then blow-off, then on cold-crashing it will suck CO2 out of the balloon.

I've used Omega's Gulo several times. Generally pretty neutral, but I'm using it in IPAs so the hops may mask a lot. It finishes pretty dry as well, but likes warmer temperature, up to the mid-70s. Kveik strains, like others have said, do really well on the warm side. I like Belgian strains...

I strongly recommend using MFL (male flare line) fittings. They let you swap hoses and make cleaning lines easier.

I have 11 used ball locks, and other than replacing o-rings, no major worries or problems. I have flirted with the idea of going to sankes, but there is a higher level of difficulty to clean them, and I haven't played with one directly to know how hard it is in actuality. I see used ones come...

I use the dollar store oxy cleaner stuff for routine cleaning - works fine. I still use PBW for serious stuff.

Wait until you start playing with sours - they are like trees; the best time to start one is a year ago. For ales, and really any beer, figuring out when fermentation is complete is part of the learning process - you become better at with time and experience. I used a kviek strain hit FG in 36...

(1) Cold-crashing won't kill the yeast. It will help drop a lot of particulate out of suspension and clear the beer. (2) Cold-crashing will cause some amount of suck-back through the airlock, which can dump some sanitizer/airlock fluid into the beer (not a huge issue) and also suck oxygen back...

https://www.homebrewtalk.com/forum/threads/omega-oyl-501-gulo.663426/ Mine both finished around 1.007/1.008, in a light grainbill mashed low. Depending on how much crystal malt you use, it might finish a little higher in a stout. It also might inch a litttle lower given time, but given the...

USA ITC-308 WIFI Thanks!

Cool. I would like one. Thank you.

Scorching would happen if the burner is running rich (making soot) or if you spill sweet wort down the side of the pot (it happens). Even if it is scorched, it should not hurt the usefulness of the pot.

I have a tilt hydrometer too, which logs temperature. For me at least, the difference between the water bath and the fermenting wort is ~2°, with the bath running warmer. YMMV.

I use a 30g tub, a 300w aquarium heater, an $8 harbor freight fountain pump for re-circulation, and an STC-1000 temperature controller. Note that aquarium heater temperature settings are completely wrong; it maxes at 84° per the dial but I've used this setup for 100° for kettle sours, which is...

Vegetable oil can remove some adhesives. And then regular dish soap to remove the oil residue. YMMV.

I bought an Ego 56v string trimmer over Memorial Day for like $160, and so far it has delivered on every promise. I still use a gas mower, but for trimming around the edges and around the flower beds, it is as easy and straightfoward as charge-squeeze-whack done. Usually 1 charge is good...

Start with something like Skeeter Pee. It's relatively easy and gives you the basic concept of wine making. It is also directly responsible for the only time I have seen my mother-in-law drunk. Fruit wines do well if brewed seasonally, because the amount of fruit for five gallons can be...

What are you mashing at? A lot of residual sweetness may be personal tastes. I personally like my beers a lot drier than most of my friends, so my initial mash temperatures are in the 148-149° range. My last couple of Belgians finished around 1.008 using 3787. If you are mashing higher, you...