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Count me In!

OK...so first... I think I chose a bad yeast to try this out with. Ha! I used Safale WB-06 I think it's infection free, but there is a slight tart element to the beer. (Tasted at 68 Degrees Flat) I'll taste it again when it's cold and carbonated. But I am optimistic. Just wish It had no tartness...

Trying to sanitize a Better Bottle PET carboy using sous vide equipment. Goal: To see if sanitizing a pet bottle using sous vide equipment could be a feasible solution when dealing with "suspect" bottles that may harbor bacteria via resistant biofilms. Equipment: Anova One "First Generation"...

http://onlinelibrary.wiley.com/store/10.1002/j.2050-0416.1946.tb01593.x/asset/j.2050-0416.1946.tb01593.x.pdf;jsessionid=3EB90201CA9788A12AFDB8E827F8D8CB.f02t02?v=1&t=j627sme7&27992def I think you are on to something with your sous vide sanitization I have been contemplating it for months...

I make one for each brew. Some turn out better than others

Sorry for the long update...didn't see my notice. After having it for well...7+ Months.. I am still super pleased. I love the control's, Cleanup is a breeze, and it makes stellar wort. I can't say enough good things about it.

I'm in!

How did it turn out priming in the keg? How long did you wait? Thanks!

I brew 90% Ales. But...of course, temps do vary greatly for the strains I like to use. I have a great fermentation chamber. It's a Delfield Milk Cooler (NLFAC Shelleymatic) It can hold four carboys. Because it's a milk cooler, it's not hard to get the carboys in and out. Here is my...

Don't sell the cool stuff off! I kept my system so I could do large batches. Time will tell if i make many large batches. But, it's great to have that option. I have done two 20l brews in less than a week. I think I'll brew tomorrow. Besides don't get rid of the Kegs you'll need them for the...

Just wanted to give folks an update to my situation. 1. I spent three months turning a garage bay into a home brewery. I am very pleased with it. During my construction/design phase, I evaluated the three brewing systems. First I would like to say I am impressed with what all three can do. I...

I think your right! My only thought is that 75% of my brews are with 60-65f yeast and the 25% that are not I have an upright freezer with a controller. I was trying to get by with some short cuts for my US-05 brews. I thought hey. Great place to store grain too. Still thinking... But sounds like...

I like the way you think. I am not sure if I am strapping enough! Sounds like the big walk-in fermentation chamber is the way I may want to go. So...Next decision do I just put in a mini split and set it at it lowest of 61F or do I put in a window unit and use a coolbot (...

Ok So I have this space 22'x13' that I am turning into my home brewery. Option A: I thought about making a 13'x6' Fermentation/Grain room. I could control the temp via a mini split or window AC with Coolbot. I do 95% Ales so I thought I could keep the room at 60F and call it good. I have a...

Currently my brewing situation is a mess, I have stuff stored all around my house. My house is big, so I have to go here and there. I have enough space to make a brewery in my detached garage. I have water there, but I don't have any tie in to my septic tank. So my question is what to do with...

"Planning on doing a double batch of a nut brown tomorrow." Sounds tasty, was the double batch to get 5 gallons?

I've got converted pin locks and only two will fit with my 5# CO2 tank.

I am so close to making a decision on my new brewing upgrades. Currently brew with two cooler’s and a 10 Gallon Brewpot. I built a brew stand that I like, but I’m tired of pumping the water up to the cooler and cleaning is not very easy as I don’t have a tub sink with easy access. I have...

Watching the videos, it shows the workflow as ferment in keg, then transfer to another for carbonation and serving. This may be better asked in another thread, but what is the average beer loss with that? I was thinking about a work flow for those beers that need a true secondary. Wish I had...

Ok.. For those with a piobrew, or access to more information, the listed features say beers up to 1.090 without adjuncts. Question. Say I was making a quad, could I add the syrup to the water, to go a little past 1.090? Im thinking Belgian! Right now I'm torn. I want to upgrade my brewing...