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Not necessarily. Mine is to increase the yield so I don't have to work so hard!

I've got a metal shop to do it so I should be all set.

Getting my new brew kettle in order. 15.5 gallon converted keg. I'm thinking I can do triple batches of the usual batches I do in the 5 gallon pot. Total volume would be about 9-10 gallons. Anyone just double or triple their batches? Anything to look out for? :mug:

Just what I was looking for! Thanks.

Nice label. Good job!

Just following up on my previous recipe. The Champagne yeast made a big difference in finishing the Canadian Ale with honey. It's now crisper/ smoother and doesn't have that leftover sweetness. Oh..and it's got a bigger kick!:rockin:

Careful putting space heaters in closets! Don't want to burn the damn place down!

Interesting. Another question, if you use that to sanitize, what do you use to clean with first? (I'm assuming this is a 2 part process where I clean with c-brite and then use the idaphor when ready, as described). Thanks again!

Just a quick question. I've limited my use of this product to mixing it into a spray bottle and then spritzing the stuff I cleaned the last time I brewed as well as any surface or item that the batch may come in contact with. Are other people using it more at the primary sanitizer, for...

I usually condition at 20psi for 4 days in cool storage. I've been told to try 2 days at 30psi so I have two kegs that I conditioned like that. Hopefully, they'll be carbonated sufficiently.

Heated brewer's belt for my primaries was a life saver. Before I got it, I never got good fermentation because it was too cool, maybe 62 degrees. Now, the buckets are at a consistent 70 degrees and in about 24 hours the airlocks are bubbling away.

Yup. I use that too. I mix it and put it in a spray bottle. Spritz it all!

I brew a canadian ale with honey. It's a partial mash. 1 3.3# can light malt extract 2 #s light spray malt 1/2# cara pils grain 1/2#canadian 2-row barley Boiling hops are 1 oz Willamette hop pellets Aroma hops are also 1 oz Willamete Yeast is White labs California Ale yeast 1 1/2...

I use NFG Brewing Supplies. http://www.nfghomebrew.com/. It's in Leominster, MA and is a great place to buy fresh ingredients or whatever equipment you need. I usually go 2 or 3 Thursday nights a month. That's the night people drop in with samples of what they have on tap and pretty good...

I started with this stuff and liked it over Chlorine or other based cleaners out of fear that I'll poison my beer. I see there are some other products that advertise as no-rinse. I'm told Bio San is now off the market. Is this true?

YIKES! So much for searching for cool labels!:confused:

NFGHOMEBREW.com has a knockoff of it. I don't recall the recipe. It's a partial mash that is a very good knockoff.

Just found this thread. Up to now, I would brew, use a wort chiller to cool the wort to about 80 degrees, dump the whole kettle into a wort bucket with 2 gallons of cool water and then fill to the 5 gallon mark. I guess I just assumed that the sediment at the bottom of the kettle was needed...

I see sig tags with what's brewing. Primary, secondary, on tap. Is that an html thing? Me...I've got an oatmeal stout and a 4th version knockoff of a local amber in the primary, a light ale and a Canadian Ale with honey (finished with Champagne yeast) in the secondary, a Canadian Ale with...

I think I need to re-read this thread. I'm not too smart or handy, unfortunately! But...I've got friends who are. So I need a keg, need to cut the top out of it somehow, get a hole drilled near the bottom and put a spigot in there. Then I can just fill fermenting buckets from the spigot. I...