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I'm doing this same recipe open ferment for the first 3 or 4 days (then racking into a carboy) to try and ramp up the banana and clove funk. CO2 and krausen should protect it from bacteria and wild yeast during active ferment.

Here's the High Mountain Hoppers forum address: http://mountbaldybrewing.com/forum/viewforum.php?f=1

Check out the club if you are in the Helena, Montana area. We meet on the first Sunday of each month at 6:00 and for special events throughout the year. http://mountbaldybrewing.com/forum/viewforum.php?f=1

Since space in my brewery isn't an issue I'm keeping the cooler and converting it into a herms tun. I'll have 3 burners: boil kettle, infusion/sparge kettle and heat exchanger/hlt kettle. That way it should make it possible to do several different batches during a brew day since all kettles...

That is the whackiest Tech/Ghetto set-up I've seen to date. Does it make ice cream as well? I applaud your creativity, sweet system.

I do a lot of step, decoction (and turbid) mashes, all with my 10 gallon Rubbermaid tun. It holds to within 1.5° over a 60 minute mash and 2° over 90. It's important when you're really trying to dry a beer out smashing low & slow. With BeerSmith infusions and decoctions are cake even with 4...

This club is officially the "High Mountain Hoppers" of Helena, MT. Now 30 members strong and meet the first Sunday of the month at 6. Google "High Mountain Hoppers" on Mount Baldy Brewing Supply's web site and check out the forum."

I loved this beer and it was well received across the board. It was an expensive recipe to put together but worth it as a quarterly extravagent brew to have on tap. I keep 7 handles full with usually 1 or 2 big or specialty beers in the mix. I'm brewing it again soon with a couple of...

Great site, lots of systems to look over. Last night I plumbed 1" NG black pipe to the brewery area. Tonight I'm plumbing h&c water with an inline carbon filter and a large laundry sink with a sprayer. I'm considering putting in a 12' length of counter top and mounting the Hurricane...

Thanks, realized that after I reviewed my last post. I should install CO2 monitors on my carboys ;-)

Good Ideas, I have a stereo in the garage as well as fire extinguishers. A CO2 monitor is a must, thanks for the suggestion.

I'm moving my brewery from the kitchen to the garage for several reasons; It generates too much heat (and mess) in the house, especially in the summer. Easier clean up. I can leave it set up full time which will make it easier to brew on impulse and not worry about keeping the house clean for...

I've got a yeast bank going in slants, fun stuff and nice to be able to brew with interesting yeasts you have banked rather than what you can find come brew time. I try to add all of the limited release strains, I'm a sucker for their marketing. Every brew session I try to improve at least one...

Egbert- the name of my brewery is "Monkeys With Pints" I do use a Rubermaid mash tun and it will hold a 90 minute mash to within 1°. I do step mashes by draining some of the wort out, heating it and returning it to the tun (like decoction without the grain). I have brewed 23 batches over...

I am debating rebuilding my brew system and possibly going HERMS or RIMS. Currently I brew in my kitchen on a commercial 8 burner gas cooktop. I have a commercial vent hood, large single well sink that all my brew pots fit in, music and comfort brewing indoors provides. My equipment, grain...

Best: ~Giant Stainless Steel Whisk from Rebel Brewer, nothing mixes a mash better or easier and doesn't require power tools and such. ~Autosiphon, works perfect every time as long as you've fitted it with the correct size tubing (otherwise you will get air bubbles coming through). ~Barley...

If you're going for an IPA and want the hops to shine, I wouldn't caramelize the 1/2 gal of wort. Instead, I would throw 2 pounds of your base ESB Pale Malt and toast it to about Munich/Biscuit level. I like a drier IPA so I would mash at 150 for 75 minutes. Also, I would bump up your late...

Black Arrow American Dark IPA Type: All Grain Date: 8/11/2010 Batch Size: 6.00 gal Brewer: Christian Claeys Boil Size: 7.58 gal Asst Brewer: Greg Ross Boil Time: 60 min Equipment: 10 Gal Brew Kettle and Igloo 10 Gal Mash Tun Taste Rating(out of 50): 45.0 Brewhouse Efficiency...

Don't worry about the lid and don't get too concerned about the pot either, just keep using it. The color will change all the time, especially when you brew a super hoppy IPA or an Imperial Stout, don't worry about it. Be more concerned with accurate mash temps, good notes (or Beersmith logs)...

I usually use a little dish soap on a sponge, if you let it soak a bit it cleans up nicely this way without removing the oxidation layer. Again, you want it clean but not sanitized or sterile, the boil will do that for you.