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Local pickup only (Western Massachusetts) Keezer w/oak spacer - 5 cu ft Arctic King freezer CO2 tank and regulator 2 Intertap taps 3 2.5 gal ball lock kegs (bought new, not repurposed corny kegs) 3 port manifold Inkbird temperature controller and beer lines extra ball lock connectors 2...

Thanks for the replies. I've just started temp controlling and these last two beers have been my best yet. Before this, the 1318 would invariably go off the rails and get above 74, even if the ambient temp was 63 degrees. Probably doesn't matter much if I keep it at 68 or 70, as long as it...

I've used London Ale III in my IPAs with what I think is good success. I've started using my keezer for fermentation control. Before this, all I could do is heat the wart but I was at the mercy of my cellar for cooling (hence no summer brewing until now). I've going to experiment with...

My 4 gallon fermenter has 3 gallons of beer and 1 gallon of headspace. When I pull the plug, it is obvious that air is rushing in, so I don’t think there is any air leakage. The temp during cold crash goes from 68 to 38 degrees. Assuming the headspace is at 14.7 psi just prior to cold...

I brew in 4 gal Anvil fermenters. I simply plug the hole in the lid and cold crash for two days. Have done this at least 20 times with two different fermenters and no issues.

I’ve brewed almost 30 batches of all-grain BIAB so far, mostly IPAs. My current temp control is a heater wrap on a controller. Other than the basement temps, nothing to really cool it. I’m almost out of my last keg in the keezer and was going to brew the next batch in there where I can...

I brew 2.5 gallon batches (26 so far). I’ve got about 3.5 gallons of water and 7 lbs of grain in a 5 gal pot. I use two layers of that plastic insulation you can get at Home Depot cheap and a couple layers on the lid. My mash is 45 minutes. I’ve never lost more that a couple of degrees.

I’ve got 23 batches on my Brew Bag with no visible wear.

I brewed two 3 gallon batches using the same grain bill. Only difference was one was DH'd during fermentation and the other after fermentation. Each had 4 oz towards the end of the boil thru 170 degrees and 4 oz DH. Neither had any harshness. The one DH'd during fermentation had more hop...

I always refer to the number of days post pitching of the yeast. I've stopped DDH for now. I've made my best beers DH during active fermentation. I am going to DH at day 0 one of these days.

So for 12 liters (3.2 gallons), you used 320g (11.3oz) of hops? That's an incredible amount of hops. I also brew 3 gallon batches and the most I ever used was 8oz (227g), 4 of which was DH.

I fill my kegs with SanStar, then purge with CO2, and finally a closed transfer. The longest one of my kegs has lasted is about 2 months but I’ve never seen a color change.

I haven’t used a bag for the last 5-6 beers and I’ve dry hopped up to four ounces in three gallons with no issues. I’ve been cold crashing with gelatin. I figure I get better hop utilization that way.

I don't even use reflectix anymore on the sides. I do use two layers on the lid. I mash for 45 minutes (I measured almost no gain in going to 60 min) and I stir at 15 and 30 minutes. I lose about 2 degrees at most. I do this on my stovetop and the burner (electric stove) is still warm once I...

Why don't you have your water tested. It might just need some simple adjustments.

I started kegging a year ago and never looked back. My beers are much better in quality now, something I chalk up to doing closed transfers from fermenter to purged keg. No way to avoid O2 if you're bottling. Speed have never been a priority for me. I've found my beers need at least 7-10...

Lol. Sounds like. New York Times article. Unnamed sources.

Just had Permutation 38 and it was delicious. Reminded my of HF Society and Solitude #4 or TH very green.

Not a brew day, but a keg day. Had a keg filled with San Star and was preparing to push it out using CO2 from my keezer. Opened the keezer to find an entire keg's worth of beer in the bottom of it. Forensic analysis found that the connection at the beer line to ball lock connector had come...

Frost Beer Works in Hinesburg, VT. Haven't been there but their beer is very good. Hill Farmstead really isn't that close. It's literally in the middle of nowhere down a dirt road.