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Thanks. My design is working out really well. There are 2 things I would change for next time. 1. I mounted my gas manifolds on the front on the inside so that plus the loss of width needed for mounting the towers makes it tricky getting kegs in & out when the keezer is full. Simple...

I would have but I just sold it this weekend. Thanks for asking!

More pictures

More pictures

Downsizing and revamping my brewing equipment for smaller batches and brewing inside. Make an offer on any item, will also consider bundling items for a better deal. Will consider meeting half way or delivery within reasonable distance. Also could consider trades under same circumstances...

There should still be yeast in suspension, even after a cold crash. Might just need to warm it up. Worst case scenario if it does not take off just pitch a packet of the recipe yeast or something neutral.

I've never had a problem with it settling and not fermenting. Usually it jump starts a pretty vigorous fermentation and the a fairly thick fluffy layer of what I'm going to call trub (or maybe lees is a better term?) when it is done. Did yours start fermenting or is it still just sitting there...

Thanks. I'll look into that hop a bit. I know that the Belle Saison flavor chart shows pepper as a major flavor but the description doesn't elaborate on what kind

I recently brewed a tart cherry saison using the quick sour method- cofermentation of Belle Saison and a carton of Goodbelly. I started fermentation in the mid 60's for 5 days, ramped it up to the mid-70's to finish for 3 days, then I dry hopped for a week with 1 oz El Dorado. The beer...

So, I'm trying to clean up some odds and ends in my ingredient cupboard and also try to come up with a base saison recipe that I can play with. For this time around, I'd like to shoot for something semi-sessionable that I can post boil sour with GoodBelly and then add tart cherry juice in...

Thank you. Yes, that answers my questions. Lesson learned, make a starter. FWIW, I've done the lactic acid bench trial and soured 3 or 4 clean beers that way. 1.5 to 2 ml per bottle makes a decent sour, though I'm sure not as nuanced as a real sour. My tasting notes from the bench trial are in...

Thanks. You make some good points, especially about the sourness of a gose. I do think I'll be pretty happy with what I have without adding Lactic Acid or blending. I'll have to do another run through for Goodbelly at my local stores' OJ section. I'm sure you are right about the capsules...

I'm trying to troubleshoot/improve for next time and have a few questions related to my latest batch. Would definitely love some feedback/suggestions. Background: Last weekend I brewed a hopless Gose for my first attempt at the modern co-sour method using Swanson's capsules. I had read this...

I agree. I've been some bad, overly bitter sours at some local breweries. Do you think you can overdo bitterness/IBUs in a sour from a single dry hop addition? Trying to decide how much hops to go with.

Makes sense. I haven't been able to find much info on what the effect might be. Found lots of stuff about the effect of hops on pH but not the other way around. Milk the Funk referenced this interesting article in BYO. Only a few hops are mentioned though...

I brewed a hop-less Gose yesterday to do a co-ferment sour with Safale K97 and Swanson's L. plantarum. I am planning to either dry hop or hop tea at the end of fermentation. I know that Gose is traditionally low hop/IBU. My usual recipe calls for just a 0.5 oz Tetananger 60 minute addition...

Like you, I thought first about trying to put copper couplers inside the top of the "T" and ultimately found they would be very cumbersome to put in there and to put together. Good luck if you try it and post some pics if you are successful! As far as my hand tightening vs pipe wrench, I just...

I built a dedicated brew room in my large basement bathroom. I try to limit bathroom type use to just the kids and clean the area well before any brewing activities. Have done about a dozen total batches of cider, beer, wine, and kombucha with no problems. I'm very happy with how it is working out

I considered spray foam and think it would work but is messier, more permanent and more expensive than what I went with. The pipe insulation cost $3 and was enough to do 2 of my towers. I attached some pictures of building my last tower. I didn't do anything for rust prevention inside. Didn't...

I'm missing tap handles on the center one otherwise this is the finished product. Pretty easy and well worth it, IMO