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A Hellfire burner is designed to work with kettles up to 30 gallons. It is no problem to fit a 15-20 gallon kettle on it.

Lutra was my house strain during COVID when I had time to drink and brew all the time. Its pretty forgiving. It will subdue hops more than other strains and some brewers report a "grapey" ester but I never has a problem with it. Just add more hops or dry hop before kegging. It will not be...

I upgraded from a 10 gallon Polarware kettle to a 20 gallon MegaPot and have not looked back. I appreciate the extra headspace for small batches and having a 20 gallon kettle allows me to make up to three 6 gallon batches of beer at once. My advice, particularly since you are direct-fire: is...

Hello, I am interested in making some homemade soda to give away at a family reunion/camping event in October, so I have plenty of time to make it. As a brewer, I have a surfeit of brown glass bottles available and would like mix up whatever the ingredients are to make soda and let it carbonate...

I've brewed a few Coopers kits. Mixed results with their yeast and no much head retention but it was easy to brew "drinkin' beer" that wasn't too expensive.

I honestly don't know because I've never brewed with 6-row. Try it and add some roast barely, too. You'll probably make a good beer.

Smooth mouthfeel. Fair bitterness without astringency plays well with grainy sweetness from all the wheat. As it lacks roast barley, it drinks more like a dark lager than a stout. It finished slightly underattenuated at 1.018 and wound up at 4% ABV which makes for a very drinkable beer. It's...

If nothing else, I wanted to close the loop so this wasn't yet another thread with no ending.

Here is the finished beer. 2.7kg White wheat 1.6kg 2-row barley 0.57kg Midnight wheat 0.32kg Caramel 60 0.20kg Flake wheat 0.58kg Rice hulls 17g Nugget Hops (16% AA) at 60 minutes Mash 50°C for 30mins, then 67°C for 30mins, then mash out at 75°C for ten minutes. Sparge. 60 min boil...

Or, plug the hole, get a carbonation lid, and use the remaining side for a liquid post.

Thread repair files. I own a couple and they're made for situations like this where you can't get a die to chase the threads. Still and all, you can probably buy a used keg for this would cost to remedy if you look around a bit.

I have nothing substantive to add to the thread other than to welcome you and wish you the best of luck. ...And don't get caught.

That's quite a value for someone looking to get serious about brewing. Good luck with your sale.

You can brew a wheat beer with T58 but I don't think it will have the same flavor profile as a Hefeweizen. It may turn out as more of a witbier. But you can definitely ferment a wheat beer with T58. Be forewarned that T58 is a pretty violent fermenter and liable to make a mess of a wheat...

I'm in for a couple packs. Will pull the trigger this evening.

In my limited experience, nothing. You've already made the beer. Storing it slightly warmer won't have much effect on it.

If you need to hold the nipple in place or tighten it, wrap it up in several layers of electrical tape, then carefully grab it with a pair of Channellocks and tighten it. Tighten the nipple until it's tight, then tighten the ball valve. If you need to tighten the valve against the nipple, you...

Lots of good feedback here and I think you all for taking time to respond. Here are my thoughts: Amongst other things, I am trying to burn up ingredients I have around the house. I brew with a lot of 2-row and need to burn up about 15lbs of it so I'm sticking with that for now. Ditto the...

Have decided I'd like to try my hand at brewing a wheat stout later this month. There isn't much about them online, but I have a general idea about what I want. 5lbs 5.00 38% 2-Row 3lbs 8oz 3.50 27% White Wheat 1lbs 8oz 1.50 12% Red Wheat 1lbs 4oz 1.25 10% Blonde Roast Oats 12oz...

So this is a mostly extract batch? Which strain of kveik are you using? What is your fermentation temp? I've had trouble with extract beers attenuating as low as I'd like them to. Further, some yeasts are better at attenuating than others. Lastly, I've had yeast that threw up the FU! flag...