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Chilling my fermentor. I'm in a condo so I don't really have or want to use the space for another freezer and glycol is overboard for what I currently need (plus a decibal concern). The compromise is just a 2 gallon reservoir in the keezer, then I run the lines through the back of the collar...

I have had the magic chef for a few months or so I can fit 4 on the floor plus a 5# co2 tank and 2 gallon bucket for my chilling reservoir on the compressor hump. It's a great little keezer but I'll warn you that it's a pretty tight fit. My taps aren't in a particularly bad spot since they're...

Loc line, a new 400 micron brew bag, and some PVC gloves. I had a couple quarts overflow recently because my other brew bag (around 250 mesh) wasn't lautering quickly enough to keep up with recirculation so hopefully the new bag takes care of that.

Just tapped a hefeweizen that comes in at 5%. I've always found them finicky with temperature so it was naturally the first brew I wanted to tackle when I finally got around to adding temperature control (Anvil unit). I have an all citra pale fermenting now that should come in at 5.3, then plan...