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I love this thread and have been waiting to post pictures of my basement bar until I finished a few touches. My basement was unfinished when I bought the place so the project started with framing. We (my father and I) framed the most important wall (the one with the taps) first and that actually...

I do 2 five gallon batches in parallel every time. I have 2 identical setups using freestanding burners and cooler MLTs. When I'm really ambitious, or low on beer, I'll do back to back dual batches. Sent from my iPhone using Home Brew

6, 2 of which are nitro. I'm all set with 6 and could live with a couple less at times but I do like variety. Sent from my iPhone using Home Brew

Yeah, the gold/yellow cap looks familiar now. Sent from my iPhone using Home Brew

There was a legitimate sales release last year and for a short while you could get it in the states. I'm not sure if it was available elsewhere as well but I suspect so. The glass and cap look like the branding I had seen associated with that release. The bottles I had bought in Amsterdam a few...

Alas, it finally ran out! Which means I need to brew another as it was hands down my girlfriends favorite brew. I made a Dubbel to stand in as the quad really needed a little age to shine Sent from my iPhone using Home Brew

Irish stout, 4-5.5% ABV Sent from my iPhone using Home Brew

An excellent beer no doubt, although I'm still partial to Rochefort 10 and my own Quad (which faired quite well alongside rochefort, westy12, and chimay in a blind tasting party I had) Sent from my iPhone using Home Brew

I have a glassware fetish and collect different types. I have several from crate and barrel that I like a lot for the value. Their tulip is my general go to. Sent from my iPhone using Home Brew

I use needle nose pliers to pinch the o-ring. I turn them horizontally and pinch along the grooves so I'm just squeezing the o-ring and not scratching the post Sent from my iPhone using Home Brew

I've only used oak spirals but my RIS picked up the oak pretty quickly. I'd recommend sampling a taste regularly (weekly at first) and get it off the oak when it's about right. In the 8 months I've aged my RIS without oak, it hasn't lost the wood flavors significantly Sent from my iPhone...

When I first started using then I did 2 sticks but have since started using 1. It gives me a perfect pour with my setup. Sent from my iPhone using Home Brew

When I first started using then I did 2 sticks but have since started using 1. It gives me a perfect pour with my setup. Sent from my iPhone using Home Brew

Perfect summer evening after work, sunny, a nice 70F, grilled chicken and one (for now) of my New Zealand blonde ales on the deck. Sent from my iPhone using Home Brew

Looks good for where you are. Bubbling may take 48hrs or more Sent from my iPhone using Home Brew

I don't do BIAB, I have a cooler and PVC manifold, but my efficiency goes down noticeably on big beers. I take some extra effort to split my batch sparge in 2 and try to go a little heavier on the initial boil volume and boil it down. These things have helped. Sent from my iPhone using Home Brew

My plan has been to name the beers I brew something descriptive that either solely consists of the style or has an added qualifier for whatever specific thing I'm doing with the recipe, like my Simcoe IIPA or my New Zealand Blonde, and after I find a recipe that makes me rebrew it several times...

Similar idea but much bigger on scope to how I usually cool my wort. I have a big Rubbermaid container i fill with hose water and then keep the hose runnin slowly on the bottom and just drop my brew pot in. It floats on top, the water keeps circulating, and I'm ready to pitch in about 20min...

You're probably ok. Did you keep the wort covered before pitching? Also, infected beers get worse over time as the baddies do their thang. Your concern is a solid excuse to drink faster ;) Sent from my iPhone using Home Brew

From my research, it's actually more likely to be carbonic acid from the C02. I've experienced it a few times when I tried to force carbonate faster than normal (which for me is the set it and forget it method for 2-3 weeks at serving pressure). The good news is that it definitely fades away...