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I haven't been, but the Kissimmee festival might be good. Maybe an obscure Cigar City festival-only brew anyone?

Bearded, the pump is amazingly quiet and high volume, but I can get a new one and use this in a splash pad or something. I was going to replace its current pvc pipe and valves with stainless tubing and valves. The guy wasn't sure what had been mixed in it, so I'll assume it needs a full...

I understand and was reading about different processes to clean stainless up to medical or food grade. I'm not sure which process is easiest or best. My thinking that since it's a completely open top tank with no way to put a lid on it, it couldn't be too toxic if toxic at all. Would a company...

Sleepspeaking, I could get rid of the pump and hose and get new ones if they're too difficult to clean.

Ozarks, I'll take a pic and post, thanks. Jackyl, I filled with 31 gallons of hot water and dawn detergent and put it on recirculate, also turned on the exit hose pump placed in the open top. I ran it for several hours, and was surprised at how much volume it could flow. I've read that there...

Last week I got a used heavy duty stainless open top mixing tank on wheeled stainless cart. It's an industrial unit and was originally used to mix liquids, but unknown what those liquids were. It looks like it was never used, very clean. It has a large 1/4 hp electric fluid pump that...

Nice Summer brew!

Looks great! Which recipe did you use?

I think you need more oxygen. When I aerate without a pump I will vigorously shake the wort for 3-5 minutes. I agree with urg8rb8, more time will help a lot of beers. If yours is oxidized it will taste worst as time goes by. Are you getting any damp cardboard flavor/smell?

It doesn't sound like oxidation. You'd have to shake the beer up to oxidize it much. You're right, green apple is usually acetaldehyde, many times from young beer. I've had hops that were fine in a boil and flameout, but had grassy flavors when dry hopped. Maybe it's a fresh veg/grass flavor...

Hi, Hallertaur is a region in Germany known for its hop growing. They grow several different varieties including one just called Hallertaur which is known mostly for aroma/flavor in lagers. It's also grown in the US and in New Zealand. It's usually around 3-6%AA. There's also Hallertaur...

Whoa, a whole year. I applaud your patients. There will always be some yeast left in suspension, and it doesn't take much yeast to carb the beer. What temp was the secondary? Did you cold crash, how long? How long will you bottle condition, temp?

That's a great way to use up misc ingredients. I'm curious how WLP090 turns out starting at 16C. The recipe looks fine, will make a great Summer beer. Let us know how it tastes.

I use a cheese grater with large grating holes, or the wide shave for large thin curls. Then bake 350F until the edges get toasted. I put the coconut in the oven while it's heating up, and keep a close watch on it. Once it's dried out it will toast very quickly. It's great in porters! Let us...

It looks ok. What yeast and ferment temperature did you use?

If you add 5 gallons worth of bottling sugar for 5 gallons, that is all you need for the whole batch. Don't add 2.3 gallons worth more or you'll be way over-carbed and your bottles could explode. You could transfer the first half to bottling bucket, add half priming sugar, then bottle. After...

I would add flavoring before bottling. Maybe do tests by adding some to similar beers to yours, and get a feel of how much to add. I've never used extract in beer but know they can vary a lot in other foods depending on their potency, what flavors they're blending with, reacting to, etc.

In the top photo I would say yes, the bottom I can't quite tell what's a reflection or waterline.

It should be fine. Will you cold crash it before bottling?

Can you still see any yeast in suspension or has it flocced completely clear? Usually mixing in priming sugar will get them started again. It doesn't take much yeast to carbonate the bottles. I've never had any problems with brews that sat for months before bottling. Last weekend I bottled a...