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It's not difficult, you just have to be flexible with what you get as an outcome. I recently moved my beer junk to my new abode, I will update (actually follow through) with this thread. I may have to tweak aforementioned recipe, and I probably can't edit original posting, so perhaps a new...

I did a few times, little success the first couple tries, then I had a kid which took me away from brewing for a few. Planning on completing this thread in a few weeks as I'm comfortable with the process now.

I feel like sorachi ace may clash, but I've never done it so who am I to say? If it's a mixed group, personally, I would play it safe. But hey, it's your beer. Congrats are in order, kids are rad. Good luck. Watermelon maybe? May have to dye it a little, but it makes a good beer

Cool idea! I second the wheat idea, it's a beer that seems IMO to get along with fruit the best, as well as most people's tastes. However I vote raspberry for pink.

Philly homebrew outlet is a really nice spot. They run group buys, and they've let me buy asack of 2 row off the floor for $50 when I asked Nicely. Great dudes good service, good club, nice events, great marketing communication. Worth a call/ stop in to shoot the breeze

I too am planning something along these lines, for what it's worth, I haven't had any trouble getting to 12 % when pitching on a cake from an ordinary bitter or pale ale in the 1,043ish range. Had a delicious dry iipa in 4 weeks at 11 % pitching on a notty cake. FSo from my very limited...

I've also considered this approach using a submersible pump to pump ice water through the immersion chiller, and pumping my wort out of the kettle and back around the immersion chiller.

Sounds good, I'll report back with results. These ideas seem sound. I'd like this to work without additional purchases. Getting the wort below 100 makes a lot of sense, I blew through all of my ice before I got below 90 today, so it makes more sense, perhaps to get it below, then ice, then slow...

The wort didn't pass through the immersion chiller, just the CFC, the chilling water is the only thing that passed through the immersion chiller. My thinking was this would use less ice, because I'd only be chilling the ground water that would pass through the CFC.

In Philly, ground water is balmy 80 degrees this afternoon. So I took my old immersion chiller and had it in a bucket of ice water hooked up to a hose. So here's my 'flow' hose through immersion chiller, then into CFC from top inlet then exiting through the bottom, with wort being pumped from...

Assuming your mash tun has space and your equipment profile is setup, if you click on the little button next to mash profile and click drain mashtun after each step, it gives an accurate 2 step batch sparge. Took me awhile to figure it out. The intuitive way is just use your strike water, then...

That is way to much worry for a night's worth of beers. Get a cooler and a basic kit with buckets at least. A cooler maintains temps, is easy to clean and with all the stress of homebrewing (is it infected, how long to wait, what's swmbo, did I use the right yeast), you want a few beers to share...

According to the information superhighway, yes

If I can purchase a new regulator to get more 'oomph' out of one of these burners sign me up.

I'm no expert, but those look like the burners off my little turkey fryer, even with that cranked, its about an hour for 7 gallons, and it looks like your using keggles so id assume 10-12 gallons. Although I am no expert, I just play one on the internet.

Assatall disease

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