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This is what I have run into myself. Had to stretch the chiller to begin with when making 6 gallon batches. End up lifting it out and dropping my other chiller down with the hoses routed up. Worry about contamination but gets the small batches chilled.

I Figs on a pizza? Whole ones cut up? I have a bag of dried ones from Costco would these work and what is a harissa sauce like. I love them and it would be a good way to get figs into the kids.

Go ahead with the American wheat malt it will be fine. I have used American pilsner too. Still a good beer, you just cannot claim it is all German ingredients. I believe it is the yeast which makes or breaks the flavor of hefeweisen.

I live in the US but you can probably tell why I also like Iittala glassware. Have small glasses for drinking whiskey from and was thinking of beer glasses. Next trip to the Iron Range I will need to hit up a Finnish gift shop.

Yes, you need to leave somewhere for moisture to escape. If using rtv use the electronics safe version. Has no acid to attack the solder or contacts.

But the main circuit board itself had no noticeable coating like it had something rtv/silicone sprayed on it when you wiped it off? I design circuit boards for the food service industries, ice machines, microwaves, broasters, fryers. If the board will be in an environment that could have water...

I have luckily not had to open mine up. Can you tell me, is there a coating on the circuit board? It would be a clear coating which often has a rubber type feeling or is it bare solder connections? Was the water on the board or the dispay?

We buy the small version of this for our beer fests. I like the shape, one because it is different and two because I can smell the beer better when I drink it.

Imperial Stefon is a great yeast and takes off quickly. I brewed my Hefeweisen and dunkelweisen a week apart so I could top crop the yeast from the hefe and pitch into the dunkel. Both came out wonderful.

So when you tear open a hop and smell it there is not much to it? Same when you crush it between your fingers? Mine still green have lots of aroma. I will agree that nuggets are beasts and can handle adverse conditions and neglect better then most.

@KegLand I wish I had seen this earlier. I have 2 of the picnic 2.1 and they have worked well for me pouring at a small farm fest. Next weekend 9/9/2023 we have our local harvest moon brew fest and I will be serving directly from corny kegs and not growlers. We average 550 to 600 people at the...

Now looks closer to what the malt tube feet are in size. if you pressed down at all it would be like a stiletto @DuncB posted.

I started to type that I only use wyeast beer nutrient. Think 1/2 tsp per 5 gal batch but when I use kveik strains use a bit more 3/4-1 tsp for the hungry buggers. Then went to delete post and don't know how so i left first letter for nutrient.

Well here we are 2nd weekend of August. Beer has been kegged in fridge 2 weeks. The 34/70 batch is clearing nicely, can see the coppery color and nice flavor is developing. The Novalager batch is still hazy and I hope it clears visibly in next week or I will have to try gelatin. Just tastes ok...

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@Jakfri I believe there is a lhb store in the west metro, maybe Plymouth. Now when I head to the cities I won't have a place to buy grain by the sack.

Including force carbonating about 7

Oh, others tasting the version in the post above but brewed with Imperial Stefon yeast. 2 folks commented there was a slight almost Belgian ale feel to it because of the crispness. Imperial says they bred theirs to have slightly more acid for this reason.

Was double posted

I brew a Hefeweisen batch or two every summer. Pilsen and white wheat, Hallertaur mittlefrau or hersbrucker Single infusion around 152 and ferment with Munich Classic. Ferment @67. Always comes out great, this year tried imperial stefon, After reading the post by @camonick next time I am...