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I have a stainless steel bucket so I'm not as worried about exploding or imploding, but maybe you could apply something similar. As the fermentation is tailing off I take out my air lock and cork the hole. Before I start to cold crash I let it sit for a few hours to build some internal pressure...

Don't start over with fresh water. Take your first running and use those to mash your second 25 lbs. That might leave you some water volume to make up by sparging and up your efficiency. There is an episode on Brewers Network that explains the process and how to calculate your estimated...

No, if I couldn't cold crash I think I'd stick with the sock. The grinding is just to let them spread out in the beer quicker. But if they're stuck in a sock you're right, the pellets will dissolve anyway. Could try shaking the fermenter a few times a day to get some beer moving over the hops...

No sure answers, but some suggestions. Try playing with the temp of your hopstand. Maybe 170 or 180 will get you more mileage. Also don't secondary. Oxygen is going to wipe out all that flavor and aroma you're trying to get. When the yeast starts out it eats up all the oxygen from the wort...

A very generous friend handed down a refrigerator to me. Looking at the fridge and the parts diagram it seems like it would be no problem to drill through the side. The sides don't heat up at all as the fridge runs. On the parts diagram it looks like the condenser and evaporator lines are all...

Look into white labs "clarity ferm". No experience with it but I think it may be what you're looking for.

You dissolved the sugar into boiling water right? Then I doubt it came out of solution and formed a cone. I bet your beer carbs up fine.

I have a brew bucket/heating pad set up that I've used twice so far. The pad is plugged into a thermal controller (I have the bucket with the thermowell) and the bucket is in my garage with temps ranging from 40 to 50 degrees Fahrenheit. I've had no problem maintaining a fermentation temp of...