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Would love to have a nice stainless fermenter. j

Haven't brewed in over a year now, busy packing then moving then settling in, I could really use a new fermenter to jumpstart my brewing! j

Not sure what you mean by 'mobile' in this context. Had this sitting 2 feet away as I read your post, most recent assembly. I have two each of 3, 5, and 7 gallon glass carboys. The cable is a bit loose through the smaller hole in standard rubber carboy caps, so I apply two layers of...

Absolutely... BUT... Keep in mind that there is usually a length of heat-shrink tubing around the joint between cable and sensor housing, and you WILL get wort/beer/yeast/microbes inside the heatshrink - either pay extra extra attention to sanitizing, or remove the heatshrink, leaving you with...

Biggest factors are to select a yeast you like, and chill wort to that yeast's optimal temperature before pitching. Then rest in low 60s for 2-3 days before packaging. j

I brewed my first lager (essentially a helles bock) a few months ago, sized to fit the 2.5 gallon destination keg. 65% pilsner malt, 35% munich malt, 24 IBU Magnum hops for full 60 min boil, fermented with WLP835 (Andechs, yeast vault) at 50°F in my keezer for about 20 days followed by 2 days...

I have a keezer I built out of a 10 ft³ chest freezer with wooden collar, and a raspberry pi for temp control. Inside are 4 1.5 gal kegs and 2 2.5 gal kegs. Those 1.5s (morebeer.com stackable torpedo kegs) are some of my favorite things in the world. I can brew a 3.5 gallon batch, split...

For (empty) carboys I use a simple approach: fill a 1gallon jug (spring water, milk, whatever) from the faucet and pour it in. Mark the 1 gallon line (I use a p-touch labeller, permanent marker or tape will do) then add another gallon, label, repeat. For my brewpots, I did the same with the...

Had someone the other day (employee at liquor store) ask me "so you've got the still and everything?" - I just shook my head and walked away. j

Well, damn. I never did follow up on this, sorry. To summarize briefly, I drank all the apricot over the course of the following couple of months, and wasn't so thrilled with where it was going with the later delayed contributions from one of the bretts, getting tarter and almost harsher...

I'd definitely be delighted to win one of these, a 10 gallon cooling-capable conical is out of my price range but definitely wanted. j

I've brewed several batches of an Apricot Blonde using 100% WLP645. Moderate manual aeration, usually active within a few hours. I usually add the apricot puree and brett to my starsanned carboy while the wort is cooling, then add cooled wort and let it do its thing. I've always fermented at...

Personally I've not liked 95% of the Lagunitas brews I've tasted. To each his own. I do like most of the output from Wicked Weed. (except IPAs - not just theirs, just about any fail to appeal to me except classic British IPAs) In the WW case as I understand it the same guys will be running...

Just my 2¢... My saison is about 70% pils, 12% wheat, 9% each carahell, and abbey malt. Bittered with Mosaic, finished with a mix of Mosaic, Strisselspalt, and Wai-iti hops. I ferment (usually) with 3711, 66°-68° F ambient. No other temp control measures. I always get light pepperiness, and...

Well I'm bottling my "'tis the Saison" tonight. Ended up using WLP500 and WY3711, more of the 3711. (I used one tube WLP500 and most of a cold-crashed 400ml jelly jar of WY3711 starter) Pitched into 1.072 wort on Nov5, reached 1.008 by Nov 18th, 1.006 today. Warmed slightly after a few days...

I brewed this (scaled to 1 gallon jug that I use for pilot/experimental batches) a few months back, primarily because I had a pouch of 1469 getting on in age. (1500ml starter, 10% into fermenter, 90% archived in the fridge in a mason jar) What a great choice. Only water adjustment on top...

Back in the early 90s when I first took up homebrewing, I'd get a lot of "isn't that illegal?" and "why, is it cheaper than X?". 1994 I got married, my son was born, and I didn't have time for the lengthier 90s-era process, nor space to work, so homebrewing went away for a while...

My first two saisons came out tasty, similar recipes to this but extract with adjuncts. This recipe substituted Pilsner and Wheat malts (6.5:1 ratio) for the extracts in a simple BIAB. 9.5lb Pilsner malt 24oz red wheat malt 20oz Carahell (13SRM caramel malt) 20oz Belgian Abbey malt 4oz flaked...

Update for anyone interested. I acquired and pureed and froze apricots ending with just under 3lb a couple months ago. Then it took a while to get around to brewing this again. I also grew up 2liter starters of three bretts, cold-crashed and archived two jars of each: WLP645 Brett...

Güero (a word used in Mexico for a blond-haired person, masculine form) American Blonde Ale SMaSH Had an ounce of HBC-438 "Ron Mexico" neomexicanus hybrid. Wanted to do another SMaSH. Decided to run with it, brewed a 0.9gal batch in a 1-gallon jug to test, am now preparing to rebrew a...