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I had the opportunity to have the Autumnal Fire from Capital Brewery a couple months ago and really enjoyed it. I have been looking for a clone recipe for this with no success and decided to turn to this forum for some insight on the recipe. I sent an email to Capital Brewery and they provided...

Depends on your current setup, do you currently have a pump or two to use a CFC or PC, if not stick with an immersion chiller. If you have a pump and a good BK with a spigot then spend the money up front and buy or make a CFC.

What are the temps when you do your transfer to a secondary with the purpose of clarification? do you cold crash it prior to the transfer or let it sit at a warmer temp for a day to ensure fermentation is complete or...?

If there is no need for Lagering then really there is no need for a secondary... assuming you're not going to leave it in the primary for more than 6 weeks and that's pushing it. IMO

Vinegar would actually work well as a cleaner if allowed to sit but a sanitizer such as starsan would still be needed afterwards. That being said vinegar is more expensive than something like OneStep or other Alkaline cleaners. IMO get a cleaner and then starsan immediately prior to use

Gas is for sure the way to go -> Amazon.com: Bayou Classic SP10 High-Pressure Outdoor Gas Cooker, Propane: Home & Garden Just be sure you're in a well ventilated area

Agreed, Do not add water to the carboy and go ahead with swapping out the blowoff tube with a fermentation lock or bubbler with some sanitized water in it.

If you don't mind waiting yes you can do this... not that there is any guarantee it will make it taste any better. I do like the experiment though. If it's really bad you can just bottle it off and give it to friends or even store it for an extended time as age often helps "funky" beers taste...

Agreed, IT's actually safer to let it ride in the primary; transfering to a secondary would just increase the chance of infection. I have never transferred any beer that does not require lagering to a secondary and everything always turns out great.

So long as the strawberries are fresh and were cleaned well you should be OK, the only issue could be if they impart any kind of contamination that interferes with whatever yeast you are using. Basically assuming they were clean it should turn out fine.

I think I made somewhere between 23 and 26 batches in 2011... but I'll call it 23 to be safe +115g 115 + 48,285 = 48400

I've always used a 3/16" blowoff tube going into a beer bottle with about 3" of sanitizer in it and have never had a problem with any suck back

I love my 3 Perlicks, Here are the links for my setup and it works great and the best prices I could find anywhere; only $31.50 for both the shank with barb and the faucet! 843162 - Perlick Perl Faucet - Chrome Plated 843418 - Shank Assembly 4" with 3/16" barb Whatever you decide remember to...

if you don't plan on drinking it soon then just put it in the keg and let it sit until you get a CO2 setup. You can add sugar to try to carbonate it and it would work but without CO2 it will just go flat after a couple beers anyway so really there is no point. If you want to enjoy it prior to...

If you have a bucket for a carboy then dump with a kitchen strainer on top of the bucket to catch any hops that are still floating around; it's faster and helps airate the wort If you have glass carboy then siphon into the carboy or dump into a bottling bucket with the strainer then use the...

Holes in the tinfoil may help but are not necessary I didnt see if anyone else mentioned that using tinfoil helps keep the hotter liquid on top and flow more evenly without any agitation What i would recommend is slow down your flow rate a bit too Once you get the flow rate set and master...

After day 1 of fabrication

After day 1 of fabrication

Brew Stand, still missing the burners and some heat shields

Brew Stand, still missing the burners and some heat shields