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Confirmed - had to dig a line for electric conduit from my house to my garage for a future upgrade before I had a slab patio poured. Was not fun and I do not recommend it. Only reason I DIY'd it was because we have several electricians in the family to do the wiring later, and the patio guys...

The OP is where I was 2 years ago. I started out down that road, and then did an about-face and have been doing single-vessel no-sparge BIAB for about a year. A 15g pot/keggle, a decent burner, an immersion chiller, and a BIAB bag, and you're in business. There's been several threads on BIAB...

Barbed fitting to blow-off tube is what I would do.

For the LX platform, it also helps to have a couple of extensions and an oil filter wrench of the proper size. The oil filter is on the passenger side, near the front of the motor. Hopefully yours still has the retaining clips on the lower air dam. I would up threading some bolts into the...

I was able to score two without freezers. I cut the interior door panels off using an oscilating tool (a really nifty tool, btw). It will fit my 6.5g fermonsters on the floor. For fermentation buckets, I built a little platform out of 2x4s that sits level with the hump. Add in an Inkbird...

I traded in my 2007 300C about seven months ago. Nothing normal ever went wrong with that car. Replaced the oil pressure sensor x2, crank sensor, coolant bypass tube, and rebuilt the front suspension. That front suspension is a nightmare. It developed a slow radiator leak and was burning oil...

Entered. Thanks!

I do something similar - bought a half ream of generic 2x4" mailing labels. A couple of hours in oxyclean and they come off without an issue.

The one on the right is 3278. Brewed 03/18/2018, and that photo was taken 08/31/2018. Here's what they looked like 05/29/2018: KIMG0001 by mirthfuldragon posted Jan 8, 2019 at 8:43 PM The far right is active fermentation, not pellicle. The far left is banana wine, because I like to live...

I used two fermonsters for my sours. I blended them both, then added fruit to the one on the left. The one on the right I topped up with fresh sweet wort flash boiled prior to hopping from a hefe I made, so it is now full within about 2" of the rim. Edit: the colors on the SCF (middle left)...

You may also want to check out https://www.homebrewtalk.com/forum/threads/12-beers-of-christmas-2018-edition.642063/ - I made some commentary there as well. I tried to keep both threads relatively updated. Some of the folks also gave some nice commentary (TL;DR: they liked it a lot).

So I'm coming off my first lambic, also a split batch. I did half with 3278 and the other half with Gigayeast Sour Cherry Funk (100% brett). The SCF hit terminal gravity in about five months, and the 3278 was still at 1.010 before I blended them somewhat (half got fruit for Christmas, blended...

If you have a combination microwave hood/vent, I would think about getting rid of it. Code (and installation specs) for micro-hoods is 24" clearance, or 30" to anything combustible. For a 5g batch, a 6g kettle is going to be minimal, and probably more like 7-8g would be safer. For a 7g batch...

Utility sink - spray bag, turn bag inside out, spray again, hang to dry. Process takes 30 seconds. Cleaning my cooler mash tun take a couple of minutes longer, since it is more unwieldy to move and has more pieces.

Because sparging is boring and time-consuming and my overall efficiency was the same within the margin of error for both processes. Now that I have my Christmas grain mill, that should change in favor of BIAB.

Take the hose in the house, put it in the bathtub, and fill it with hot water. Edit: fixed typo. Haven't started drinking quite yet.

+1. It helps if you know somebody who welds, but I would spend the money to fix it right. Any decent welding shop will be able to fix it properly. Better than chasing your tail and buying expensive tools for a single use.

Nope; they work very well and I have not had any problems. I also have a tendency to pick them up by the rim under the lid, which I do not recommend. I put them in milk crates before filling. I have three now, and I like them a lot.

It helps a little if you add manual calibration points, but your experience echos mine. I don't trust the reading as being accurate, but it is a good indicator of fermentation activity and when FG is reached (but not the actual FG itself).

Crabapples are like if a mealy Red Delicious had the tartness of a Granny Smith; they are very pithy. It is a relatively sharp sourness, not like a blueberry or raspberry at all. The nose came through in a big way, and I feel like it did not develop until I added the crabapples. Thank you for...