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Did the no needle, no scalpel method a few years ago. Slight discomfort during the procedure for all of 15 seconds or so. No real recovery time, no ice, could have gone right back to work but I took the day off anyway. I highly recommend it if you are done breeding or if you can't stand children.

I have been using the plastic BMBs for a while now and the only issue I have had with them is poor sealing of the lid. Just be careful not to use anything abrasive while cleaning.

I'm in.

Damn skippy, took a while to get to this point but totally worth it.

Just wanted to update, I was a Microbiologist at a Healthcare manufacturer, now I am a Microbiologist at a craft brewery in Chicago.

There are quite a few excellent Chicago breweries and I agree that Spiteful is one of the best. But, as a list such as this is entirely subjective, it just comes down to personal experience and tastes. I certainly wouldn't argue against Half Acre being ranked as the best Illinois brewery. The...

At the brewery where I work we dry hop at the end of primary, seal up the fermenter and hold off on cold crashing until a few days before packaging.

Highly recommend Haymarket and Half Acre. The HA tap room puts a new firkin on tap every Friday at noon, usually interesting twists on their existing beers.

I've been fortunate to have been working with the metric system my whole career (molecular and microbio laboratories). It is a logical, simple system that is very easy to use. But, as mentioned above, if you're brewing in the US it will probably be simpler to just use the imperial system, since...

Thanks for posting this, just signed up.

In general, low wort oxygen, which contributes to low yeast growth, can cause sluggish fermentation as well as increased ester, SO2, acetaldehyde and diacetyl formation. This really isn't an issue if you are pitching a sufficient amount of healthy, active yeast (based on wort gravity, wort...

2067, hit the bottom of the sink while rinsing it off.

I've seen pretzels in a Randall but have yet to try it myself.

I also have the 5 gallon gas system. It took me 3 brews to really figure out the proper process, and I am still fine tuning a bit, but I really enjoy it.

What hops did you use to pair with the chili juice?

That was supposed to be coconut : plain, not coconut:plain.

I recently made 6 gallons of milk stout that I split into 2 3-gallon batches. One I carbed up plain and to the other I added 2 pounds of toasted coconut flakes in a mesh bag, sunk to the bottom of the keg. After 4 weeks the coconut flavor and aroma are very powerful. It is very drinkable on...

I also put some fresh StarSan in the airlock prior to crashing, haven't had any issues though I do like your solution.

Yep, though I prefer to add to the cold crashed fermenter a few days before kegging.

Cold crash and a gelatin addition will clear up most beers very well, better than racking to a secondary. Your mud beer is probably caused by yeast still in suspension when you kegged that settled out after some time in the fridge.