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Nice job, that has a really clean look to it.

I make my lager starters at 46F and pitch into 45F wort, ferment for 2-3 weeks, D-rest and then work down to 32F degrees for lagering. I have done a lot of reading about making starters at room temp or at lager temps, and prefer making them at the same temps that I am fermenting at. So far my...

Kontrol, When I was doing split boils on my stove I used fermcap-s to keep boil overs to a minimum allowing me to fill my pots nearly to the top.

My AG gear has been set aside for a while now, but I have been turning our extract batches monthly. I am still on the fence if I will ever go back to AG or not, my extract process is down to a science leaving me extra time to play golf.

:rockin:

Those handles were a present from SWMBO :) She encouraged the dual tap system so I could serve a lager on one side and that dark hoppy stuff on the other :)

Greetings, I was a longtime member of the green-board, and I have been brewing for just about ten years. I look forward to reading posts and offering any help when I can -DenverUSMC

I just tossed a nail into the flask for the photo, the stir bar creates a great vortex when used.