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PBW or oxyclean soak with hot water over night and a quick swish with a carboy brush. Then rinse. I have the mark 2. The pump stopped working after about a month.

I'd say this is the easiest way to go. Also add a little flavoring at first. If it is not strong enough add a little more. Repeat this until it tastes right. Easier to add more than get too much out.

Your life is over, you'll never brew again...... I'm just kidding (my little guy will be 2 in February) being a dad is great. I haven't brewed in 10 months, and that's OK. Life gets in the way. We moved, bought a house, priorities shift. I'm finally settling into things so I can brew a batch...

Blackout brew comp is happening too. DA ark beer ony entries.

Have the older version it definitely helped, a small fan seemed to make it better

just a pic of my hop yard, thought the neighbors cherry trees made a nice backdrop.

160 +10 gal american wheat +10 gal dry stout 180

It sat in secondary for about 4 months, then I froze it. Then aged on cinnamon and cloves for a month, then moved to bottles. It's been bootled for six months now.

11,770 +10 gallons pilsner 11780 gallons.

Started at 10% before freezing, and reduced 10 gallons to 5. Then aged with cinnamon and cloves for a month. It's a touch hot but mixed with a little fresh cider it's great!

Chances are better than the lotto, might as well give it a try

Kinda figured that was the case. These are third year plants and are growing leap and bounds beyond the past two.

Ok thanks for the info... Lots of lady bugs around the garden. Definitely have a good amount of spider webs too. I've notice the bottom foot or so of some of the hops look like that leaf. They all are really green and prolific up top though

Quick shot of my hop garden. Also what is going on this leaf? What is that bug?

I attempted to do this myself, the coil idea was a fail. After the first pint or two, the coil had warmed and the pours became foamy. I switched to a cold plate and would leave that submerged in a bowl of ice that I filled prior to serving. This worked well until the ice would run out, which...

Bottled my cherry dessert wine 1.120 OG and the FG is 1.020. Also bottled my dry white plum wine 1.099 OG and 1.000 FG. Both need more time to mellow but taste good. Cherry wine has much better flavor right now.

593 + 50 = 643

Press is second hand so I don't know where it originally came from. I didn't time myself but the press pulled about a quart in five-ish minutes. So about 40 minutes to get you two gallons

Did a potluck this year, BBQ is on hold until I can get together with my buddy and weld a few sanke keg together to make the smoker

I can vouch for this method, I turn pressure down to about 2-5 psi and make sure the bottles are being filled below where the keg is sitting.