BlackDuck wrote:

Beer-lord wrote:Nice! I don't recall going there so I guess I'll have to go back.

Now that's a hell of an idea.

I third this!!!!!

Kealia wrote:

Beer-lord wrote:

Kealia wrote:Yes (I only read the thread title...)

I'm screwed then.

You know I wasn't talking about the fermentor, right?

Fermenter

I have the stainless head Chugger.

John Sand wrote:Your evil twin.

Curious if the Award has ever been located? Last location was Jon when Dave won around 2 1/2 years ago.

Beer-lord wrote:So what brewery did you most enjoy? Any favorites, beer wise?

Breweries visited and your thoughts on them.

I'll go with 4, I can have 10 on tap at any one time. Since I've gotten back to brewing more consistently I am going to try and fill all 10 with different styles. Two 3 tap kegerators and 3 fivers and a 2.5 fit in the keezer.

I have an Igloo, pretty sure it is 7.1 cu ft. I can keep 3) 5 G kegs plus one 2.5 G keg and the 5lb CO2 on the hump without a collar, just use a picnic tap and CO2 manifold. I have a couple Inkbird ITC-308 temp controllers they seem to work the best for me, turn the freezer to coldest setting then s...

To serve on "nitro" you need to carbonate the beer as you normally would with CO2, then push thru a stout faucet with either beer gas or nitrogen. Stout faucets have a restrictor for getting that creamy head.

Did a double this weekend, yesterday a batch of Bottoms Up Brown and today a batch of Traveling Irish Red. Next weekend Kolsch and....?

Label Peelers at it again, buy one get one keg sale if anyone is looking for kegs.
https://labelpeelers.us8.list-manage.co ... 1373912c13

Kealia wrote: Keep asking questions, we'll get you there. (And you'll look back soon and wonder why you worried so much, trust me).

^^^^^^^^^^^This^^^^^^^^^^^^^ Hence the "RDWHAHB" Relax Don't Worry Have A Home Brew

Beer-lord wrote:This needs to be locked before it gets real ugly.

Generally a vigorous fermentation will raise the temperature 5-8 degrees for the first 5 days or so, then it will level out at or near ambient temp. Mashani is right, till you get the hang of this hobby and get more comfortable with the process let it ferment for 3 weeks. Keeping the wort around 64-...

That just sucks.

Isn't all beer for breakfast? :) It smells like cereal when you brew it! :rofl: :rofl: :rofl: We did a cereal brew for one of our HBC meetings last year, each member used a different cereal. Mostly the cereal's flavor was fermented out, got some characteristics of the base cereal (oats, wheat, corn...