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I agree that a little bit of time is needed, but 5 weeks seems excessive. I have done 10 days grain to glass, no cold crash pre-transfer. Day 10-15 was definitely harsh, that hop bite that many have described. About day 21 it was perfect and stayed that way for about 2 weeks before the hop...

Yes. Not sure how easy they are to find. I work in athletics and we upgraded our water coolers so it fell into my lap. Works perfect

I use a 7.5 gallon cooler. Usually about 4.5 gallons of water to about 12# of grain leaves me a little room at the top. I dunk sparge into 3 gallons of 170deg water. After absorption I have 6.5 gallons of wort at the start of the boil. It's not exactly a traditional BIAB but it works for me...

Are you thinking something like this? https://www.brewhardware.com/product_p/sankefermenterkit.htm

A little over 10# of bone in pork butt about 1/2 way through an estimated 13 hour smoke. Got chicken bacon ranch drumsticks and citrus herb marinated chicken breasts prepped for the grill this afternoon. Coleslaw, potato salad, a bunch of other picnic food. A keg of HB Margarita Gose, sangria...

1st grill on the new Weber Charcoal. Foil potatoes, asparagus and 80/20 burgers. American for the family. Blue cheese for me. Happy Friday!!

A little pricey, but depending on what you are moving, it may be worth it. This company has a few options, including the picture that jgmillr1 posted. Here is a link to one. Search wine boxes and you will get other options...

Grilling some chicken breasts and sweet potatoes and enjoying a HB Peach Habanero Ale

Not speaking from direct experience but I will give you my thoughts. I think you could do it either way with no significant difference. Carbing the beer before aging I would think you would be less likely to oxegenate. Purging with CO2 should in theory leave no chance to oxegenate, but more...

To answer your question, if final gravity is stable over 3 days, your beer is ready to bottle. That being said, I'm not sure I understand your process. Why are you racking to secondary after 4 days? In most circumstances, the yeast are only really getting going around 2-4 days and are still...

I haven't done Jalapeno but I've done Habanero. Personally, I add 1 to the mash, 1 in the last 15 minutes of the boil, and 2 soaked in vodka in secondary. From what I have read, the mash/boil peppers will leave the pepper flavor without much heat. The peppers added in secondary will add some...

Something like this? This threads on the ends of your Sankey collar and then you just connect your Corny posts to your sankey collar. Your connection to the lines would be the same for both kegs. Not sure if this is exactly what you are looking for, but I have a set and makes switching from...

36 - Usually pick 1 weeknight to have about 2 pints, Friday and/or Saturday usually 3-4 pints. Football Sundays is usually 3-4 pints, maybe 1 on Sunday nights outside of football season.

If the tap seems stuck, it might just be that the tap needs cleaned out. Maybe some trub or hop material made it through the line and got caught up in the tap. You should be able to disconnect the keg, disassemble the tap and clean it and hook everything back up and see if it flows again. As...

Taking advantage of a beautiful 60 degree weekend in PA in February. 1st bottle sample of a Blood Orange Wheat I did for a festival next weekend and brewing a Tired Hands inspired Pineapple Milkshake in about an hour

I use a cooler for BIAB. I explained my process earlier in the thread. The first time I tried BIAB in my pot, wrapped in a blanket like most suggest I dropped about 6 degrees in a 60 minute mash. Not sure exactly the reason, but I wasn't happy about that. I use coolers at work and had an...

Looks pretty much like my first few pours. Yes the greenish hue will clear in a few days/a few pours. My guess is you will be loving this beer in about another week. I'm thinking its about time to plan another go at this. Thinking Nelson Sauvin this time instead of Mosaic.

Homercidal this is the recipe that I have been using. Cutting the heat to 200 and baking for a few more hours is key. I usually bake them at the end of the day and when the 3 hours is up, just cut the heat and let them sit in the oven overnight. And don't make them too thin, the thin ones...

A few quick responses; 1 - There are several ways to hold temp. You can wrap with insulation, a blanket, add hot/boiling water periodically, maintain a low flame on the kettle etc. so the pot should not be an issue. You just need to find what works for you. 2 - A mash tun cooler is very easy...

The short answer is yes, you can cold condition in a keg. There are a few things to be concerned about. You are correct, whatever dormant yeast etc will fall to the bottom and theoretically pour out first. The concern is clogging the liquid out tube. I have a keg that I cut the liquid dip...