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drinking from my fav.1l mug

pictures of graduation from homebrewer to probrewer

Here is a pic of the setup that I use. 1 stainless steel barrel BK 55 gallons, 1 HDPE plastic HLT (middle) and the mash tun on the right. I used 1/2 copper tubing for the manifold. link...

I use the 55 gallon barrels for the nano i set up. It was my personal brew system prior to that (like, last month). I would use it for anything over 15 gallon batch sizes. Smaller than that I would use the old keggle. Experements would go in the still older 7 gallon aluminum pot. Heres a pic...

Can you tell me or send me the information on why stainless steel drums are no longer approved for food use? I tried googling it, but I could'nt find any info. I jsut found this post, and this from the website: What is a reconditioned drum? A reconditioned drum is previously used drum that...

Its cus of that damn internets and the Google search, heh.

The difference to me is that one starts with an s, the other one with a p.

My aluminum kettle is also black. I just rinse with water, scrub with a sponge right after brewing. I have had it for about 8 years now tho.

I cant answer 1 for sure, but I once looked at 3 gallon cornies. They would fit in my fridge if I removed the vegetable bin. As far as no. 2, the beer will still be green even if you force carb. I force carb all my kegged stuff, and I still need some conditioning to get rid of the green...

For 7gallon pots yes. For 55 gallon pots, maybe. My stand is for 55 gallon drums and I have 1.5" angle for the top, and 1" for the legs. So far it hasn't bucked with 110 gallons of water.

Blaze on. If you have the money for the equipment, and the time to do it, go all grain. All grain takes a bit longer to do.

I still cannot find it, they might have closed.

I don't, sorry. I tried looking it up last night but I couldn't find it. I'll look again and see if I cant find it.

It is difficult, perhaps impossible to detect the difference in hops used at a 60 minute boil aside from bitterness. at 30 minutes, flavor comes into play. at 15 minutes, aroma comes into play. so, depending on what hop you used at what time in the boil would be the primary determination of the...

I haven't had the beer your speaking of, but I have also heard that snpa filters there beer, and adds another yeast to bottle condition. It seems like a common practice, from reading probrewer. I believe it too, because the sediment in there bottle's is paper thin. I have never seen such a thin...

Thanks for the heads up.

I would blend this beer. its a good candidate for blending with some other beer, as it isn't an infection of some sort. i sort of dislike (hate, HATE...) rye myself, so I would blend this with a Russian imperial stout. If you have 5 gallons of rye ale, i would blend it with 10 gallons of a RIS...

cool. Ill answer your questions first, hope it helps. a. Nope, I use plastic all the time. So long as it's food grade, hdpe 5 (I think) it should be fine. b. yes, 1.042 is probobly to style for an alt. see BJCP 2008 Style Guidelines - Category 07 d. overnight, yes, 3 hours, no. for 3 hours...

was the bottle cold enough? Some hot-er beer has super foam. When I pour a duvel I have to nearly freeze the bottle to get it into a pint glass. However, I can pour a guiness straight into a glass hot. If that's not the case, how much sugar did you add, and what volumes of co2 were you looking...

I carbed some beer in bottles last xmas and it took 3-4 weeks for me to get any carbonation at all. I had a room with a space heater set up, and the room was at a comfy 72. I put a thermometer in with the beer and noticed that it read in the 60's. I upped the room temp to 80, moved the beer off...