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I already had the majority of what I needed for a DIY solution; I just needed a T-barb and balloon. But thank you anyway.

I do not have any CO2 gear, which is why I'm going the balloon route.

I wasn't thinking about oxidation risk with my OP, but I'm grateful for the information. After reading some other threads, I'm going to set up a mylar balloon with a T-barb and clamp it off for the beginning of fermentation. I was planning on using a blow-off tube anyway, so it won't be hard to...

Yes, it has been sprouted and dried. Luckily, my friend has access to drying kilns at work.

Will the temperature drop from high 60s to 30s in a 5-gallon batch really create that much negative pressure? Especially if the cooling happens over a few days?

This is what it looks like at the moment; I still need to shake it and blow off the rootlets. My homebrew shop is going to help me with milling. I have enough for a few batches, and still have some raw grain. I might use some of that to attempt a crystal wheat malt (if that is even a thing). I...

Yeah, I'm running before walking a bit -- I've only brewed a couple of batches, but the opportunity came up and my buddy and I decided to give it a whirl. The wheat came straight from the combine, with bits of stem and the occasional hunk of grasshopper in the bag. Lots of cleaning was required.

I am only doing 5 gallon or so batches, so the carbouy is working fine for me for now. Fragility is not an issue with my setup, and the fermentation chamber keeps light out. If I move up to a larger volume I'll go with a steel unit. Cheers!

Thanks! And when you say mini mash, how is that done? When I search the phrase, I get descriptions of brewing with a combination of mash and extract, but I’m guessing that’s not what you mean?

A friend and I were able to get some raw wheat from a farmer, and we have malted it. It is soft white wheat, and I was debating toasting it, or perhaps toasting a portion of it, prior to using it in a batch of hefeweisen. Anyone have advice? Here's the recipe I'm planning to use for a 5.5...

I think I will try letting the refrigerator cool the beer for my first attempt. It may be a slower cool over a few days, depending on the efficiency of the fridge. It will only be a 5.5 gallon batch, so hopefully it won’t be too terribly long. if that result does not seem to do the trick, I will...

Wow! I would never have thought "crashing" could be a weeklong process! I had images of frantic brewers trying to rapidly chill the beer while a stern man with a handlebar mustache and wearing lederhosen yells "Schnell! Schnell!"

I am about to brew my first all grain hefe, and I am wondering whether I should recirculate the wort over the grains when splarging. My mash tun has a false bottom and spigot, and my process would be to use a wort pump and tubing to pull wort from under the false bottom and run it through the...

I am planning on building a fermentation chamber with temperature control provided by a mini fridge mated to the side of the chamber. This is my first foray into temperature-controlled fermentation. I am not sure how quickly this setup will allow me to cold crash, however. If the temperature...

I am hey relatively novice, homebrewer, but working to improve my abilities. It’s great to meet you all.