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Thanks IslandLizard! Yep I got great taps - relocating then from the True keg fridge I was using. (Forward closing, I went thru having the cheap taps already lol) So ya, I've most of the hardware I need that I'm relocating from the True fridge. Good point on the shanks, I'll look at the...

Couple questions for those that have been there before... I'm about to convert a regular fridge into a kegerator. Taps thru the fridge door. So 2 questions: 1: Shank length - I want to keep it as short as possible so they don't protrude too far into the fridge space. Quick measurement shows...

So you're saying for a 5 gallon batch you'd do between 1.5 to 2.5lbs of concentrate? Or 1.25 to 2.25 pints? (If I'm getting my conversions right in my mind!) I did a stout with cherry concentrate, 5 gallons worth, but no where near that volume of concentrate. The cherry flavor was incredibly...

I also buy my base grains in bulk but haven't tried specialty grains - for those of you who do, how long have you stored speciality grains and have you noticed and degradation after a period of time? (What timeframe if that's the case? Thanks, E.

I crush them and add them to my esb (recipe I got years ago from a brewery, mind-blowing) - the juniper flavor is only there to kinda tickle your taste receptors into saying hang on what's that? As such really help create a distinct character to the esb. E. ... Oh and yes I've both bought them...

Out of curiosity what is the purpose of the storage space? Is it exactly that - a storage space? Or will it be a controlled space for fermentation? If it's for fermenting I'd suggest the route I took - I've one bar fridge per 7.5 gallon fermenter. (For 5 gallon batches) the reason I prefer this...

Thanks y'all, basically re-affirm that I'll just continue on as I'm doing. Fly sparging is giving me a great efficiency, and frankly simpler in my books vs batch sparging. For myself that is! Not saying easier for everyone else. E.

Lol you know it! Don't hurt a soul. Ya I fly sparge. I'm just wondering if I can afford to not? (Not that I mind, it's fun, and it doesn't take effort, just thinking if I can cut down my brew day a bit.) I should experiment I suppose. E.

Okay, so to clarify for my simple brain here: (I've an electric 3 kettle set-up) Currently I mash, then increase temp to 168 once mash is done, rest at that temp for a period, then start adding sparge water and slowly draw off wort to boil kettle. (As mentioned above that can take up to an hour...

That's exactly what I've got\was going to use. I might give that a try. I'll try to do the hop addition a few weeks before I tap the keg. I hear y'all on the limiting oxygen, that is something I haven't got into yet but it's the next step for me. (I do everything I can within limits to not...

So I'm brewing 10 gallons of my favorite ipa (my version of Flying Monkeys Juicy Ass) to split into to two 5 gallon kegs. Now normally I just do a single 5 gallon batch for one keg, and I like to drink it young to enjoy the fresh hop flavors. My question is this: Given I'm doing a double batch...

I'd put the inline fan as close as you can to the hood. The steam is going to start condensing a soon as it leaves the hood. The exhaust pipe will have water collecting in it so keep in mind you will have to accommodate that. I can't comment on how it'll work going down low to that current vent...

I made my hood out of aluminum, easy to bend with a cheap metal brake, riveted it together and hung it with wire. If one wanted it to be easily removable you could put cheap carabineers on the wires to quickly unclip it I suppose.

I've got limited water resources but also don't want to wait long to get the wort into the fermenter\on yeast\in fermentation fridge so after seeing some one convert a window AC unit to chill water in a cooler that's now what I do. Cycle said AC chilled water thru a jacketed wort chiller and I...

I'll back up the comments on going with 5500 right away. I built my system last fall, got it operational this past December, and I built it with 4500 elements. I had some logic for that at the time but now damned if I can give you a good reason. Now I wish I'd gone with the bigger elements - in...

Agreed, and I'll have to check what my previous brews of this fermented down to (with liquid yeast) but I'm pretty confident they did better than 1.023. Anyway this is all an experiment with dry yeast at the moment for me, I'll look for another dry yeast option for an ESB and I'll try that next...

Follow-up here: In fact the Lallemand London ESB did finish out at 1.023 and didn't go any lower. I can only speculate but don't have any real answers as to why. (Speculation: Package looked beaten up although I made sure it was still sealed prior to opening it, expiry was 10/2020 so...

So I have the same issue with not wanting to use any more water then I need to plus in winter I don't want to run a garden hose into my brewery. (No running water in the brewery) So my solution is what some others have done: butcher a window air conditioner, stick the condenser into a large...

Agreed, don't think it's done. - I'll check it likely on Tuesday and see where it's at. No foam - that's partly what thru me off. There were the remnants on the side but I thought that was from when I initially filled the fermenter - I had a good 2 or 3 inches of foamed up wort during the...

Well here's me embarrassed but also happy. Took reading yesterday afternoon (6 days since pitching) reading 1.023 - needs to get down to 1.017 ideally but even 1.020 will be totally fine. So it must have fermented like crazy on the Monday when I couldn't inspect it and by the time I got to it...