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I do 7.5 gallon batches, which I split between three 3-gallon fermonsters. I just split the yeast starter evenly into 3 mason jars and pitch one into each fermenter. Dry hopping is similar. When I keg, two of them are "blended" into one 5-gallon keg. The other sits in a reserve 2.5 gallon...

This. This is a full counter-pressure bottle filling system for filling directly from carbonated kegs. It just takes about $20 worth of parts. It works amazingly well. Dan

I can't speak for the standard Tilt, but the new Tilt Pro has crazy good range. Mine is in my plastic fermenter inside of a chest freezer inside my detached garage 50 feet away and I can get readings on the Tilt2 app from inside my house.

I love my 3-gallon Fermonsters. I've modified the lids of them so I can do oxygen-free pressure transfers to my kegs. They're durable and clean easily. And they're light.

Hi there. I have a weak back also so I have tried to make things as easy as possible for myself. Small fermenters: I brew 10 gallons per month, but it goes in four 3-gallon fermonster plastic fermenters. The carrying strap harnesses make them easy for even me to carry full. Brewing at waist...

This is my 3rd year of brewing and I've settled into one brew-weekend per month. 7.5 gallons on one day and 2.5 on the next. I have thirsty friends and I like to keep the pipeline filled. The smaller batches are for new brews or experiments. The larger ones are for ones I know I'll go...

1.012 (!) I was really apprehensive about making this beer. I've read through all 1474 posts on this thread at least twice. I've seen how many people had stuck fermentations over the years. I was worried that I'd stall somewhere around 1.032 and not be able to get it to go lower. But I...

Thanks, Everyone

Hi All. My usual procedure is to create my starter, let it ferment for about 4-5 days at room temp, then cold crash it in the fridge overnight, pour off 80-90% of the liquid, then pitch the yeast. This works well for me. My problem this time is that I'll be away until the day before I plan on...

Every Labor Day weekend I go camping in Vermont with 3 other families. This last time we took three 5 gallon kegs of homebrew. This would be a great way to keep them cold.

Thanks for the advice. This is going to be fun.

Hi All. I've been brewing 5 gallon full volume BIAB batches in an 11 gallon kettle for the last year and have been very happy with my efficiency (usually around 80%) and the quality of my beers. Now, with warmer weather on the way I've decided to up my batch size to 7.5 gallons so that I can...

My New Year's project. Thanks to everyone for the inspiration. I'm looking forward to never having to bottle again. Dan

Thanks, guys.

Thanks. So the flaked wheat and oats ARE pushing the pH up.

Hi VikeMan. 4.35lbs Avangard Pilsner, 2.87lbs Briess Flaked Wheat, 0.87lbs Briess Red Wheat, 0.44lbs Briess Flaked Oats, 0.17lbs Carapils. Starting with 6.85 gallons of distilled water. Adding 2.1g Gypsum, 2.7g Calcium Chloride, 2.7g Epsom Salt. Thanks!

Hi all. I've been using both BrunWater (1.25) and Mash Made Easy (10.30) for quite some time now. For any given recipe so far they've come in within 0.1 pH of each other. The measured pH of my mash about 50 minutes in is usually right at the average between the two predictions. In other...

Thanks. I'll let you know how it goes. Dan

Hi All. I'm looking to brew this in a couple weeks. I'll be using distilled water. I'll be adding small amounts of gypsum, calcium chloride, and epsom salt to build the "American Lager" profile in BrunWater. With all these grains being very light, I figured I should add some Acid Malt...

Thanks! I wasn't sure, since most online stores describe it as roasted.