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Bottled 10 gallons of pale ales, 2 different recipes from a couple weeks ago. Total 102 bottles to fill conditioning closet to capacity.

Floor drain is what I am missing now

🤔

I surfed some fake shipping for your location. Almost seems like you could fly down to the lower 48 a take your purchase back as checked baggage cheaper. Sympathetic to your challenges.

My temperature probe in the thermowell is in general agreement with the Tilt hydrometer floating in the fermenter. Close enough for me.

I have a probe in the thermo well associated with the Ss Brewtech FTS controller based on a swamp cooler ice pack system and maintain steady fermentation temperature in the 60's. I also have a Tilt floating in the fermenter. Both measurement devices generally agree throughput my 21 day...

Thanks for sharing. Here's a recent image of my limited collection. The 2 bottles on right (amber & clear) are vintage Papst the others on the left are New South Brewing, Middlesboro KY (1890-1927). The colorized postcard image above is the brewery.

Either one is close enough as your fermentation process is relative to the baseline measurement so pick one as your standard. The refractometer will need correction for alcohol but that's easy enough with the online calculator. Reading the little lines on the hydrometer is tough for my old eyes...

Looks like a nice one. I use the Ss Brewtech 7.5 gallon bucket w/ chiller coils. Affordable enough for 2 with my available footprint.

I cover my wort to keep the flies out of it .

Back to back brew days with 10 gallons in fermenter. Everything went well and hit gravity and fv volumes as predicted. No boil overs or spills to clean up so overall a successful effort. Finally seem to be figuring out my system from grain crush, mash efficiency, boil rate, and transfer. It's...

Here's my setup with ice bath and immersion chiller. I use around 5 bags of ice for a 5 gallon batch and transfer somewhere in the neighborhood of 70 to 68 degrees. I use a small imersible pump to recirculate water so not flowing from faucet continuously during the cooling process.

2 brews planned for Saturday and Sunday. Hoptober fest inspired ale based on Munich and Vienna grain bill with Yakima Valley hops, likely Willamette @ low IBU and Pale Ale with Briess Heritage Gold and Cluster hops. I'll post an update once I have them in the fermenter(s).

Yes, because the yeast has slowed down, especially if it is something like US-05. Good for fermentation after it gets going, a bit slow for carbonation unitl it gets active again. No, compettitions always require bottles, and the judges know how to pour so no dregs.

Not brewing but bottled 5 gallons of Hungry Brown Dog ale today (48 bottles). Been working on this beer for 2 years and I thinking I might have it where I want it. Finally got the color, taste, and aroma syncing so we'll see in a couple weeks once it's fully conditioned.

I think it is 69 right now. I'm in NE Tennessee in the mountains. In winter it's around 64 so I may leave the bottles out in the open basement for 7 to 10 days to keep the yeast active.

I serially test beers @ 10, 14 & 21 days to monitor carbonation. After that I begin to refrigerate for consumption. My closet has capacity for storage of several cases so lucky in that respect. .

When I got started I also explored kegging and force carbonation with 1 gallon mini kegs largelyto get my beers in the glass faster. Yes it worked well but as I got my process going I always had beer to drink while the bottles were conditioning. Bottles suit my consumption habits well without...

I bottle carb exclusively. 3/4 tsp corn sugar per 12 oz bottle and store @ 68-69 F for 10-14 days

Generally "Hops Kitchen IPA" but my Brown ale is branded as "Hungry Brown Dog"