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Trying to narrow down an AIO to finally get. Any help is appreciated. Background: I have been brewing for a bit over 10 years now. The last 2 years though I’ve made maybe 1-2 batches. A lot of it is that I have a family now but also the process. I started with extract brewing and quickly...

If your wifi stays the same, probably don't even have to configure that (ie. if you take the router with you.) Just pack it up and go.

Did you ever find anything out from Tucher?

I know exactly what you're talking about- I read an article on here or elsewhere and built my own for filling bombers using a #2 stopper and a wand off the picnic tap. I could give that a go. Thanks for the advice mate. I'll try to see if it works next time I go to fill one.

Sorry- forgot that. 630SS taps with the requisite growler fill attachment.

So, I have a dual pressure regulator- one that hooks to a manifold for normal level beers and a special one by itself. Right now I have a dunkelweizen on tap. It is sitting about 15 PSI at 38* giving me about the right vols for the style (beer line is slightly longer on it too). It tastes...

At what step did you see it? Did you manually create the database and import all the values?

Am I missing it? I don't see any link embedded in index.php to register. That and I'm not sure what other PHP page I could use in that one to link to it.

Any reason my admin.php would be blank? Database connection is fine, taplist portion works fine, just nothing on admin.php SQL data imported and can see all that in there and bootstrap is installed. Haven't had a lot of time to look at it but not sure what is going on.

Great point about simple beer. If you can't make a base porter, you have no business making a jalapeno cocoa porter. Something I learned later on but my beer (even crazy ones) are so much better now that I'm working on making just great normal beers.

MaxStout took mine- sanitize. Nothing is worse than dumping even a "just ok" batch of beer due to an infection. Otherwise, learn and take notes, notes, notes. You can't improve if you don't know what you did right or wrong the last time. I recommend just an excel sheet- batch number, mash temp...

@op I can help test this. I'm a sysadmin by trade so not much devving going on here but I can manipulate databases, etc. and help you write an install guide (time depending of course.) I'll keep and eye on this and maybe spin up a VM for it. I assume it is PHP7 compatible?

Ended up doing just 5oz of chocolate wheat. That got me on the low end of the spectrum and I boiled for 75 for the maillard reaction as well as pils diacetyl avoidance. I'll try to update with a taste profile when it's good to go. Thanks all.

Looking to make this but doing a slightly higher than half bill of dark wheat and then filling it out with pilsner and munich nets me too low of an SRM for the style. Both dark wheat and munich are about 9 SRM. Even if I go with Munich 20L, I can't hit the style marker. Is Carawheat...

This is one style that I'm studying that I can't seem to get a hold of after reading books and a few articles online. What is a typical grain bill for this style? From what I see, it can be - about 60+% of your base malt (either 2 row or Maris Otter if you want a slightly more biscuit...

For future googlers- the yeast was about 7 weeks old from first pitch (so about 6 weeks old from when it was done first fermenting.) I got skittish when I didn't see any fermentation after about 24 hours (even with a nice oxygen infusion at pitch) so I went and got another packet. By the time...

I might just go for it (and grab another liquid pack if it doesn't take off in a normal time.) The batch will be a pumpkin porter and OG (recipe isn't finished yet) would be under 1.070 for sure. Thanks for the link to brewer's friend calculator. I use that all the time but never knew they had...

So I did a brown ale 1.5 months back and harvested the yeast. I have about half a mason quart jar (and this is yeast, not a trub/yeast slurry). Is it ok to just pitch this directly into the next batch after warming to fermentation temp or should I make a starter? I seem to recall an earlier...

Good to hear. I'm gonna give it a go with the mash. Thanks mate

Looking to see what other people have done. I have a recipe where the chocolate is 3.2% of the grain bill (just a smidge under 5 oz). The malt is Munton British Chocolate malt and is roughly about 500SRM. I thought about just milling and mashing since it is so low an amount and I think I might...