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You tell me this after I just ordered the CF10?!??! Just kidding. I think the CF10 will better suit my needs. I do brew some big beers from time to time that have giant krausens and need daily blow off tube attention. Having the extra head space will be a joy in that regard.

CF10 has now been officially ordered... My wallet hurts.

If you could go back in time and buy the CF5 instead, would you?

Pretty much the decision I am facing. The thermowell issue is easy enough to get around. I'm more concerned about excess head space and temp control...

I have settled on buying a Spike CF5 or CF10 Unitank. Spike shows the CF5 as best suited to 2.5 to 5 gallon batches and the CF10 for 5 to 10 gallon batches. I have the capacity to brew 10 gallon batches but in the past four years, I have only brewed four 10 gallon batches and dozens of 5 gallon...

Yowza!!!! Sign me up please.

I had one yesterday as a matter of fact. I take lots of notes on every brew day, likely way too many. Over the course of 30 or so brew days, I have compiled a book of notes. Yesterday my notes were limited to gravity readings, PH readings, volume levels, yeast pitch temp, starter volume and the...

Every time I have been to Burlington, Heady has been pretty easy to track down. You may not find it in four packs but you shouldn't have any trouble knocking a few back while you are there. I like Duino Duende for food, drinks and vibes if you are going to stay in the Burlington area. My...

I had read about the micro brewery/distribution laws before. Kinda screwy but at least they can serve in house. There are still a few places out there that can't

Thanks Folks! We will be in virtually all of the cities listed at some point over the next two weeks. Many of the places you listed were on my list but you all picked up a few I didn't have. Knew I could count on HBT. Cheers!

Not sure where else to post this but my wife and I are going to be in Glacier, Missoula, Craig, Yellow Stone, Whitefish etc. Any don't miss places?

BrunDog and bransona the flavor reminds me of hefe type esters but Red Chair is a brilliant, clear beer and I'm not familiar with a hefe yeast that will floc out that way. It is pretty subtle and more of a background note that I don't recall from previous years of the beer.

Second generation mutation maybe? I'm thinking mislabel may be right though. I've found 007 to be pretty clean in general. Interesting though if it will produce saison type esters when stressed. Any indications of fusel alcohols?

I brew a Red Chair clone that I am really happy with. I have found Red Chair tends to vary a bit year after year and mine is closer to what Red Chair was around 2013. I bought a sixer of this years version to compare to my clone version and it has a definite clove and banana ester thing...

Minky, you had it right. Using the method I was using, I came up with the same number as you. I was over thinking it. Thanks for showing me a MUCH easier way guys...:mug:

That makes sense. I had been trying to back into it by reversing a dilution calculation then calculating the OG from that point. I was showing an increase of about .05 gravity points by backing into it. You are correct that I am doing the boil down for flavor reasons. Thanks for the assist.

That part I pretty much had down. If I add that 1.200 back into a boil of say 6.5 gallons at 1.050, how do I calculate the change to the boiling wort. I'm working on an Old Ale recipe and trying to calculate the estimated OG.

I have searched for info on calculating this and haven't found any real information. If I boil down a gallon of first runnings to 1 qt then add it back to the boil, how much of an increase would I see in the OG? First time I've ever had to ask a question. Search works really well. My...

mmmmm shiny stuff mmmmmm