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Thanks, I built 2 collars, 1 covering about a third of the top with the coffin box on top and the other side just has a plywood top covered with maple trim and black masonite inserts. The freezer lid was so big it had three hinges on the back. The left hinge just holds the coffin box section in...

I also have a big mother of a freezer, so I decided to do a split top with a coffin box. The coffin box side stays stationary, while the rest of the lid opens for access. https://www.homebrewtalk.com/f35/beer-tap-120619/ Of course the slide out keezer above, is one of the coolest things I have...

Stoneman - https://www.homebrewtalk.com/f35/beer-tap-120619/

Hoakster, if it was me i would just put the keg on CO2 at 12 psi in the kegerator when you leave, that way you would have tasty beer to drink as soon as you get back.

It was in BYO's 150 clone recipes, which is what that above link references.

I'm getting ready to make the plunge, but I have one question for you guys. My plan is to ferment in a normal sanke keg using a modified sanke coupler. I would like to mount a cross off of the air side of the coupler with a gauge, pressure relief valve and a gas line to a grey (gas) corny...

It looks good, but i think you might want to ease up on the molasses. It tends to overpower everything.

The cream ale I made turned out really well, other than having to dump trub from the beer before every session. I may try one more with shorter lines to the burton union, or just switch to fermenting in a sanke.

My brother swears by the kits, Your 6.5 gallon fermenter should be fine.

I'm pretty sure the bags Save On sells are from Spagnols in Delta. They might be an option for DME. My brother buys the Brewhouse kits from there, I believe if you buy them in quantity the price goes down considerably. I've switched to all grain, For me it is the only way to brew.

I noticed a small pellicle at the top of the carboy last night. I was surprised as there wasn't any noticeable aroma. I poured the lot in my boil kettle today, there was a slight aroma when pouring, but nothing too funky. I had to top up the kettle with 1/2 gallon filtered water to bring it up...

Well I mashed this last night and racked straight from the mash tun into a glass carboy. I was a little scared that the hot mash would crack the carboy so I drained it in as slow as I could manage. After the wort cooled to 125 I pitched 1/2 cup of reserved crushed grain. I covered the carboy...

Thanks for all of the tips guys. I'm a little worried about contamination, so I'll probably stick to the carboy as opposed to the corney, and have a quick boil after the souring. I am tempted to sour the whole lot, before fermentation, but I'm a little worried it would be too tart to drink...

Thanks guys! Mash, boil and ferment then. I already love vienna malt and cascade hops, I was just worried it would be missing something without crystal malt.

I'm picking up ingredients for a Vienna Cascade Smash today. Vienna Malt 11 lbs Cascade 1oz 60min Cascade .5oz 15min Cascade .5oz 0min I am trying to decide if i should take the first gallon of first runnings and boil/reduce it separately like a scotch ale to increase the...

Hey everybody, i'm looking for advice before I attempt this recipe. I know it is not a true wild sour, but I wanted your advice before I attempt it. It will be my first sour beer. My plan is to make a quick sour Flemish Red (based on Jamil's recipe) and using a technique I saw on Oldsock's Blog...

I was able to partially try this experiment, with mixed results. I did build a burton union for my corny, but I think the hose was too long in between. I was able to ferment without a mess (without using the fermcaps) but the union was either to far (20") or high(6") to collect any yeast from...

Jason I used to work up the road from Dix Brewpub in Vancouver, their brewmaster was fantastic and made great seasonal beer (barley wine, grand cru... ) It was a damn shame that they shut down. :(

Jason for cheap beer in the Abbotsford area, I have to give it to Bowen Island. It's cheaper than the BMC beers and tastes better. But all that being said, I made 5 gallons of cream ale today for less than $20 (closer to $16) Variety is nice, but now when I get a craving I start plotting out the...

Wow! that keezer kicks ass! Great job!