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Thanks!

Great looking setup! What pump are you using? Just started looking at the solar ones and can't tell if they are actually food grade or not.

Great article Dan! Another MB vet here. Our journeys in this hobby are very similar. Cheers!!

Thanks pfgonzo. If it didn't have the smell when I opened it, I wouldn't have given it another thought. But the smell was something I didn't expect and hadn't experienced over 20+ batches. Then I noticed the bubbles were very milky and slick/sticky looking, so that gave me something else to...

First time with a potential infection for me. Not a good smell when I opened this one, about got whiplash pulling my head away from the bucket. 3.5 weeks fermenting. OG 1.052, FG 1.009 with US-05. Pretty basic APA that I have made many times. Haven't seen anything like this on any...

PM sent

I stir, and only let it sit long enough for it to stop moving. Then vorlauf and drain to the BK.

Agree with the mgohring above. Depends on your methods. Batch sparging can take significantly less time than with a traditional sparge arm. I have hit 80-85% efficiency with my last few brews with batch sparging. Seems to work for me. Do what works best for you. If it takes a little longer...

Technically, all you need to take the step from BIAB to using a MT is the vessel to be used as the MT. When I went from extract to BIAB, I bought a 7.5 gallon turkey fryer pot and propane burner for 5 gallon batches. Not sure what volume you are currently doing with BIAB, but you may already...

Once they are carbed and conditioned, the longer they sit in the fridge, the sediment layer becomes more compact. I don't stir up much sediment with an aggressive pour after the bottles have been in the fridge for a couple weeks. This is easier to do with a full pipeline though, as it is...

One of my goals as well. Very interested to following your progress!

Perfect timing! Please send me the code!

This is the same thing I am looking to do with mine. Any thoughts on this scenario?

Bumping this thread up to see if you guys were successful in sourcing these at a reasonable price. I am looking for 2-4, and haven't found anything. Let me know if anyone would be interested in doing this again, or if you have a couple to get rid of. Thanks!

I would agree about not using the word anal in this context...

And it is an entirely valid opinion. My opinion is that words like anal and obsessed, when used in the context as they have been in this forum, are equally as descriptive and instructive as to the point the poster is trying to convey. The masses understand their usage. That is my opinion...

Mid 60s is ideal. Less potential off flavors at the lower temps. Remember, the temp of the wort in the LBK will be a couple degrees higher than the ambient room temp. I typically let mine ferment 21 days. No issues there either.

That layer at the bottom is trub and is normal. That is your surest sign of fermentation. If you have trub, no need to worry about the yeast. They are doing their job. Relax. Looks like all is progressing as it should. Cheers!

my first thought was a juniper also, but the lemony smell would be different from the junipers we had growing up. Our junipers had more of a gin type smell to them from the wierd blue-green colored berries.

Can you describe the smell (beyond the amazing part ;))?