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I dry hop often in my primary and secondary. My issue is that I leave behind over a gallon of trub throughout the process, leaving my kegs with too much head space. I make 12 gallons per brew and store it in two-6 gallon carboys. By the time I'm done racking into the kegs it's about 4 gallons...

I'm planning on using my Blichmann Therminator as a heat exchange/control. Im going to recirculate hot water through it as I also recirculate my mash, to insure a consistent temperature. Has anyone heard of this technique or used it?

I have about a month until the wedding.

Thanks for the reply. I was thinking about just making a cider. I had a feeling that the apple would fall out due to the boil and yeast. Back to the drawing board.

I was asked to make a walnut/apple beer for a wedding. I was thinking of making a typical pale ale but substituting apple cider for water for my mash and sparge. I will bake and boil the walnuts to get the oils out and add to secondary. I'm not too worried about the walnuts. Can anyone give me...

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