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Best idea is to get either a Wilser or a Brew Bag. I have two Wilsers and one Brew Bag. In my opion they are an equally good product, both worth what you pay for them. I am guesing that they are both around 200 microns.

I have been looking at this recipe for quite a while. Finally brewed up a batch a week ago. I do not have the set up to do a true lager, so I pitched a nice starter of WLP 810. Fermenting at the low end seemed to have done the trick. Checked the sg today and had a little taste from the sample...

Just mashed in my "Mostly Mosiac" BIAB,IPA. Using a starter with WLP001 instead of the usual US-05 Cold day for brewing in the garage, -18c. Only 5 more months of winter...

What about a hitch ring mounted to the bottom of the joist. I have a couple of these in my garage for various light duty hoisting. https://www.hardwareworld.com/ppfkll2/Hitch-Ring-Plate

Cool beans

I was lucky enough to acquire a bundle of unistrut that was left by a contractor that bailed out on one of my projects a couple of years ago. Since I am too cheap to buy a trolley I improvised. I cut a block of composite deck board to fit inside the strut, this block has a 3/8" eyebolt...

Just sat down after an early morning brew session. Having a coffee and Irish cream. This is my first attempt at a Brown Ale, love Moose Drool, usually make it to Montana at least once a year. Blindman Brewing in Lacombe Alberta, makes a nice Brown Ale, close to Moose Drool. My version sticks...

I do 5 gallon BIAB in an 8 gallon pot. Usually 6.25 gallons of water to mash in. Can do a 12 lb grain bill no problem. Pull the bag and let it drip. Do a quick dunk sparge and use that to to get my preboil volume back up to 6.5 gallons. Watch closely till it gets up to boiling.

I brewed a Porter on the weekend, had loaned my sillycone gloves to a coworker. Pulled the bag out and let it drip drain while bringing to a boil. Dripped for about 20 minutes probably, has very little wort left in the bag after that. Don't think I will be asking for my gloves back..

I use the Wilser Brew Hop socks in a carboy. Using the orange carboy caps I am able to leave a small bit of the sock over the rim of the carboy. Never had a problem pulling the sock out. It compresses through the opening and squeezes out just fine.

Brewed a Red Ale using local grown and malted 2 row as the base. Kegged my Mostly Mosiac IPA. Kegged my Kolsch. Cleaned my kezzer. Then went for a 50km bike ride. I am pooped..

Rahr & Sons from Ft. Worth has some great beer that should be available down Galveston way. My favorite is the "Ugly Pug" black lager. Sadly not available in the great white north.

Brewed my Mostly Mosiac IPA. Kegged my Cascade Black IPA. All this while watching the Calgary Stampeders kick the B.C. Lions butts in the CFL western final. Go Stamps!!:mug:

I normally brew outside and use the hose connection. When I do brew inside I have the same problem. If you have shut off valves under the sink this is what I do. Shut the cold supply valve off, remove the supply line going to the faucet and install the supply line to the chiller on the shut...

Well this brew is fermenting away nicely. Darker than I was thinking it was going to be, light smoke taste.

Tomorrow I will do a BIAB Smokey Pale Ale. My first ever yeast starter is stirring nicely. Going to start early, should be a good day.

Put the finishing touch on my DIY stir plate and made my first starter. Tomorrow i will BIAB a Smokey Pale Ale.

Just finished cleaning up from a brew day. Did a batch of a mostly mosaic IPA. Trying to clone a commercial beer called "Windstorm", from Stanley Park Brewing in Vancouver B.C. I will call it "Rainstorm" because we have had a couple good ones over the week. Cheers..

Last week I brewed a Spruce Beer. Added 6oz of fresh picked spruce tips for 20 minutes in the boil. Just racked it to secondary this morning. The taste is exactly what I was looking for.

Racked my Spruce Ale to secondary this morning. Had a little sample. Seems to have the flavor profile I was looking for. There is more than just a hint of the spruce taste. I am going to pick some more fresh tips, vacuum pack, freeze and try this later in the fall again.