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Well I often find myself brewing the same recipe concurrently (fruited sour, hefeweizen, pale ales). Also, my father in law is contemplating a kegerator. If he has one we could brew one batch and split it after the ferment

You only lost 10% efficiency? That doesn’t seem like a lot more grain, especially since the SS svbs is half the cost of the spike. How long have you been brewing on it?

I find myself at a crossroads and need to decide which path makes the most sense. I currently brew with a 10 gallon brew kettle fired on propane and a 10 gallon SS Brewtech mashtun. I brew in an unheated shop (but have lots of space) so there are usually a couple weeks a year I can’t brew; I...

I don’t know about the volume issue, but I’d be suspecting crush as the primary cause of your inefficiency.

I use ro/di water for all grain and add .75 tsp of cacl for 3.5g of mash water and use 1-2% aciduated malt. Hope this helps ya

If your making an extract, don't add any salts at all.

Metallic taste could also be from being overcarbed...you said no head retention, but nothing about carb levels? I'm going to guess it's in your water though. I have a well with over 550 tds and run an ro/di for drinking and brewing water. Helps more than any other variable for well water...

I have my mm2 mounted to a table love joy coupled to a motor and 90 degree gear reducer. Absolutely love it!

I would say a good grain mill so your grain crush is reliable.

I'm pretty sure u can carb with beer gas, but you would need to set the pressure at about 46-48 (25%CO2 = 12psi goal pressure x 4). BUT, you would need a stout faucet. Completely worth it if u brewed a stout or porter though... Forgot to ask, do you have a co2 regulator, or a beer gas reg?

I'm going to guess there is a part of the keezer that is actually colder than 38...

I agree with sly, my "raging Irish red" has the deep color and is delish to boot...

Anyone know how many/type of oak chips to use in 6 gallons of fresh lambrusco wine? I've almost finished primary and getting ready to transfer into secondary now. Thanks!

Cascade as a dry hop gives amazing aroma. I usually only dry hop for 48-72 hours. My favorite hop for dry-hopping...

I have a 5 stage from bulkreefsupply.com and LOVE it.

I will agree, use ro/di water, especially for extract brewing! The extract already has all the minerals you need in it, tap water gives the beer a "tang".

Are you stirring while chilling? my chiller goes from boiling to pitching in about 20 minutes with a 50' stainless submersible chiller. 45 is a long time...

Well, I've never partial mashed, so I'm not sure you need to worry about it. I think partial mash is more for flavor than fermentables? In a 3.5 gal mash, I usually use 1/4 teaspoon of cacl. Hope this helps.

If your ferment took longer than normal, then it follows that the carbing up will take longer too. I use ro/di water. No minerals added for extracts, but I do add cacl for all grain. I love using ro/di water, because I get constant results and can accurately share a recipe and know that it...

Your within a couple points for your fg, great job for your first ag brew! I'm sure it'll turn out great. P.s. I usually try the original recipe first, then try the "improved" recipes offered later on. I can tell you the original one from post one turned out spot on for me and couldn't be...