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Few years old and has been "well loved" in that time. Built this when I overhauled our basement, which, given the current situation, has turned into our bar, office, school, movie theatre, sports center, greenhouse, laundry mat, and gym.

Interested to hear from anyone that has built their own chilled trunk lines. Tubing preferences, insulation wraps, temp probe placement, internal vs external chilling reservoir, pump type....things you might do differently. Looking at a one story rise from keezer to tap. Thanks in advance, TJ

here's a link to it online: https://byo.com/project/build-glycol-fermenter/

I wouldn't be adding any biscuit or caramalts to this clone. Pearl malt and dextrose sugar....like Clyde said. My first guess is that the darker hue is going to come from more base malt in the mash. But I've done blind tastings in the past of HT vs FB vs Crusher and i'm like 75% sure they were...

I did get a tour of the "new" brewery prior to it opening and I'm 90% sure the only thing in the grain storage room was Pearle malt and dextrose sugar. I didn't notice any cara malts...at the time they were brewing crusher, FB, and a witbier and was thinking how smart it was to keep the grain...