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Made an all Amarillo session (except for the Magnum I used @ 60). 2 row, bit of flaked barley, tiny touch of 120 for a little color. Plan to keg after 10 days and carb naturally.

I'm lautering a porter right now. Or maybe it's a stout. Kind of straddling the line. I'll know when it's done.

Made this recently.

Thanks! I spent a lot of time thinking about how to do the drip tray, and this made the most sense for me in the end. I'm really glad I did it this way. It's just four 1x6 pine boards, gorilla glue and a couple of L brackets, all coated in poly. Pretty simple!

Boiling a slightly modified version of this one right now. Columbus to bitter, all cascade late. US-05, grains I did not change. Well, my chocolate malt is 320L so that is different but my color came in at 15.8 per Beersmith. Should be pretty close. Mash smelled nice, can't wait to drink...

I had a single tap Haier kegerator for quite a few years. The compressor decided to quit on me, so I decided to upgrade my draft situation. Here is the result of a lot of planning, and about 2 weeks of work. I have it sitting on a wooden base made of 2x6 boards and 3 inch casters. I...

What did you use to attach the exterior piece to the interior piece of the collar? I'm about to build one and I was going to use bolts but I think I like the look without them better. I'm assuming some kind of wood glue but I'm a total wood working novice.

Eisendrath - I can't answer your question. But I am currently developing a plan to build a 4 tap keezer. I might not have seen this thread if you hadn't pulled it up. So thank you! An awesome build and a very detailed, incredibly helpful thread.

Really impressive place. I could handle that being my whole house, and it's just your basement!

Well I just finished brewday on this one, with a few changes. Only hit 1.087, but I was aiming for 1.090 since the original recipe was too much for my mash tun. I kept the specialty grains almost the same, only changing carapils out for flaked barley. I'm using US-05. Columbus to bitter. No...

Think I'm finally going to tackle an Imperial in a few weeks and this seems like a great base recipe. Similar to a 6% stout I made a few years ago that was awesome. I like the heavy hand on the roasted barely. Might adjust it a little. US-05. Columbus to bitter since I have it on hand...

I'll throw in my process. I don't bag 60, 10, or 5 min hops additions. I do bag my flame out additions. I also do not bag my dry hops, but I cold crash and that will help you a lot. Additionally, when I package I sheath my siphon with a fine mesh nylon bag. I have found that you shouldn't...

Well thanks for those suggestions, that's nothing too hard to pull off. I'll definitely get some salts. And I crush my own grain so maybe I'll tighten up the rollers a bit. I thought the grains looked a little under crushed yesterday for the Vienna and Maris, but when I'm using Avangard Pale...

Yeah, I tend to get 68-72% depending on the type of grain. I find Avanagard Pale Ale gets me 72% usually, MAYBE 73%. If I use anything else I get 68-69%. I got 69% yesterday on the recipe in my original post. It's consistent so I just roll with it. I'd love to upgrade to squeeze out a few...

I brewed a Vienna Lager earlier this year. Really liked it. It might not have been completely authentic, but still it was really good. 5 lbs Vienna, 5 lbs Maris Otter, 1 lb Munich, and just about 2.5oz Chocolate Malt. Some Hallertau and WLP830. It went down smooth and the keg disappeared...

German Ale it is! Generic name, but I'm guessing it will be tasty. It's the highest % of Vienna I've ever used but I really like what it's done in the other beers I've made with it at about 50%.

What style would you call this? Just put it in the fermentation chamber. 8 lbs Vienna 3 lbs Maris Otter 0.5 lbs Caramunich (40L) 1 oz Hallertau @ 60, 10, 5 WLP029 Closest thing I can find in BeerSmith is Octoberfest/Marzen.

I bottled up a batch of strong, smoked ale that I made about a month ago. I normally keg and this was the first time I've bottled in years. Now I remember why. Pain in the a$$. But it felt appropriate for this brew.

I'm using peated malt for the first time today. I'm using 10 oz, which is 3.2% of the grains. It's a 19lb grain bill. I'm sparging right now. The mash has a definite smoke presence, but it's not overwhelming. Obviously I don't know how the beer is going to turn out, but I'm excited about it...

It kind of depends on a lot of things. How busy am I? Do I have a recipe that I'm planning to brew soon that is new? Do I have some new equipment coming to me in the mail? I spent about an hour and a half today creating a spreadsheet for my brew schedule for the next 3 months. So, yeah.