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Just about ready to move outdoors myself. Got the pot pretty much all set except for some finish work on the cut edge. And my friend is making legs for my turkey cooker. I'll be good to go in a couple of weeks. Then it's time to do a double batch.

I clean and sanitize the counters and sink. Then I put paper towels over the surface. Good luck so far.....knock on wood. But I like the bucket idea and need to get an extra bucket for that purpose.

After getting the small refrigerator, I assume you still need a tower and taps. Northern Brewer has them for about $140 for a double. So you are getting closer to the $450 mark for one without co2 or kegs.

Appreciate it!

Actually, the 20 psi for 4 days perfectly carbonates the beer. I then purge and recharge to 10 psi for drinking. That's actually not my question. I'm all set with that stage. No real need to forced carbonate in a fridge for seven days so the 12 psi issue isn't one I need to deal with. My...

Interesting. So 12 psi for 4 days will do it? I'll give it a try.

Still working out my carbonation issues. I have been lucky to get ahead of the game and have a couple full kegs in backup. Typically, when I keg, I force carbonate for 4 days at 20 psi. My question is, if I'm not going to drink it, do I just disconnec the CO2? Do I disconnect, purge and...

Interesting. So you can make a kegerator from a 5 cu foot refrigerator? Damn, and I almost spent $450 for one.

I've started using whirlfloc in the last 15 minutes of the boil. Not only does it do something that makes the cold break very dramatic but it results in crystal clear beer.

Same deal here. A lot of Trub. Ended up re-racking the secondary. But I ended up with less than 5 gallons of beer, that's for sure.

That's a really good point. The recipe I gave is a nice medium amber. Not too heavy but definitely an amber.

I usually buy the ingredients at a local shop. My favorite amber so far is this one, and you can probably get all your supplies locally: Malt Extract: 2 3.3# cans unhopped light malt extract Grain: ½# crystal malt Hops: 3 oz Styrian Goldings or Kent Goldings (boiling hops) ½ oz...

I just fill my racking cane with water, pinch the end, put the cane in the wort bucket, let go of the end and let the water go into a little pot I'm holding, then when the beer flows, it goes into the Carboy. Not exactly the question but pretty simple.

Cream Ale on cornflakes?:D

Did my first Oatmeal stout too. I was psyched with how good it came out.:ban:

That's a creepy looking brew! hehe

Nice! It'll be interesting to see how your first batch goes. Looking forward to hearing about it.

So you carry the 15 gallon pot in? Whew...you must be strong! :tank: I think I'll try to transfer to fermenter outside. I've got an immersion cooler and I can get a new hose to go to the lead, just in case. Now all I have to do is get a few cinder blocks to raise the cooker!

I've had the co2 release when moving my carboy the night before the transfer. Seems like no biggie. Gonna dry hop in the secondary of an IPA this weekend. So the topic is very timely. Thanks again!

With the weather promising to get warmer soon I've made a brew pot out of a keg and I plan to put it to use real soon. Are there any tricks or techniques for keeping everything nice and clean in the outdoors? For instance, should I boil with a lid partially on? Thanks!