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Sorry, sold it.

Available again.

Pending sale.

Selling my Brew bucket with the FTS cooling coil lid. I do not have any of the other FTS pieces. The other lid has a 1-5/8 inch hole that can accommodate a 1-1/2 inch weldless tri clamp fitting. Looking for $200. Local pickup only. Located in Canton, MI. Craiglist posting...

I personally recirculate so I can do step mashes. I am seeing differences in the body and attenuation of the beer and subtle efficiency gains. But like many I built a system with it but rarely used it for the first couple years where I only did single infusion mashes. It did help maintain my...

The OG undershooting is on direct correlation with you higher than expected volume. Take notes of you volume next time and adjust slightly, or do a gravity reading at the end of the boil and if low OG and high volume, boil longer. For a hefeweizen, I don't use a hop mesh since it's a very...

I usually dough in with a Strike water about 3-5 degrees F above my mash temperature. And the start recirculating around 5 minutes later (let the grains settle after stirring.)

Here's a recipe I just created and brewed. It will test out your new system's capability to do step mashes. I set my grain mill to a width of a credit card.

Reviving my old thread as I wanted to log into for my personal records. I recently bought a Flex+ on Cyber Monday when they had the deal for ~$280. When I got it, right away I knew I was in trouble. The footprint on this thing is huge!! I initially set in my fermentation chamber (which is still...

Only additional thing I do is stir the wort before taking a sample to ensure closer to a homogeneous solution.

Interested if you are in Michigan

I just applied directly to spray painted 2x6s. 4 years, no issues.

So everyday it's getting better. If I use this yeast again, I will fermentation the same but then drop to 70 and let it sit for 2 weeks before kegging. It seems like it needs a rest before consumption. I treated it too much like a kviek strain with a quick turn around from brew to the glass door...

Tried another glass, 24 hours later. Peppery flavor has subsided, however, I do taste a little alcohol. I have to wonder if the fermentation temperature drive this (that's what we're taught after all.) But I have to remember this beer is 8 days from brew day.

See attached image for my recipe and temperature profile. I treat my water the same for all pale ale recipes.

I just brewed with this yeast. It was finished in 4 days at 82F (controlled), but after 7 days from pitching and in the keg for 1 day, I get an almost peppery flavor. I plan to let it sit for a while but thoughts in your experiences when tasting this so young?

Brewed a Pale Ale 45% Maris Otter 40% Golden Promise 10% Vienna 5% Crystal 20L 40min Warrior... 23 ibu Whirlpool 1oz Amarillo & 1oz Simcoe for 15min Omega OYL-200, Tropical IPA, plan to push this at 82F.

Kettle Sold.

If you know anyone that is looking to get into brewing all grain, I have a set of stuff I want to unload for a fair price if bought together. Everything - $100 Parted Out: 10 Gallon Cooler Mash w/ False Bottom = $50 (will need a female 1/2" npt hose barb) 6.5 Gallon Carboy = $30 8 Gallon...

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