86462768_10219203739697278_4707313083020738560_o3.jpg 86267535_10219203739137264_4778127902501765120_o3.jpg 86271010_10219199892361097_268444295042695168_o.jpg 84879865_10219199891561077_6702672193442021376_o.jpg Concept art of the new hotels. Note the old Yazoo grain silo... 2020-02-13_10-51-49.jpg

Sad.... end of an era... two Hilton brand hotels taking its place. If anyone comes into town for homebrewcon, the new place is pretty close to opryland, and there will be a shuttle and events there... https://uploads.tapatalk-cdn.com/20200213/19e0def338b5d3ba534d91091b08867f.jpg Sent from my SM-G955...

This English IPA apparently is intent on not clearing. No matter. Good nonetheless. RDWHAHB

Sent from my SM-G955U using Tapatalk

https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/84115443_10157922361868805_9156653473712832512_n.jpg?_nc_cat=103&_nc_ohc=boy3vmj5CGQAX-enPr9&_nc_ht=scontent-atl3-1.xx&oh=f92e1211994046a0bbb0eab06432499d&oe=5E932FD0 Love the new taproom... hate how far the new taproom is from home/work...

Kealia wrote:Count me into the group that does this between each keg:
PBW flush
Hot water rinse
StarSan flush
New keg pouring

This has pretty much been my process, along with breaking down the taps every couple kegs.

I was using my sous vide to reach and maintain mash temps and steps (and to help ramp to boil) for the last couple years (until my old equipment died... now the sous vide is back to being used for its normal purpose).

21 for me... I guess I'm a Thiriez, a Daisy Cutter, a Spezial Rauchbier, and a Marlene away from being able to die... Got to knock several of these off at World Beer Cup and Zwanze Fest, though I have been fortunate to have more than a few of these at the house or with a neighbor...

Last year was about kegging and getting back into the swing of a semi-regular brew schedule. This year I'll be further experimenting with this new electric brewing system. Thinking Kviek yeast will be experimented with, and I'd like to get back to doing some lagers again. So nothing crazy...

I received a Mr. B kit, and joined Mr. B's message board, after Christmas '09, so I apparently just hit 10 years. Went from the first WCPA straight up, to grain and hop additions in the 2nd batch, and onto mini-mashes within the first couple months. Good times...

This finished up nice. Finally kegged today since i was out of co2 over the break. Didn't finish at as low a FG as estimated, but a nice 6% english ipa vibe.

Good call. I'm good with chewy. It was a last minute call on the yeast selection, so I didn't account for the mash temp based on the yeast (or I would likely have considered a lower temp, as this temp is a bit high for my normal anyway). As this is a kitchen sink beer, I'm interested to see how it t...

Danstar London ESB dry yeast. Had one on hand nearing expiration from a brewday I was going to do when my old equipment bit the dust. Probably would have used something else on this (kolsch or us05), but it was I had on hand...

Finally putting the new black friday purchase through its paces. Working thru ingredients on hand, so a pretty basic recipe. No real issues with the new equipment. Some learning curve, but it worked like a champ. Some changes to process learned for next time, but nothing went south this time... 8.75...

Yeah, i noted that oddity in the title of the non-recirc one. Some ppl asked about that on both listings. This is the reply listed several times from the seller, so I'm hoping for the best (because the actual write-up for the recirc one I ultimately purchased didn't actually specify either way): We ...

Thx for the feedback. I ended up grabbing the higher end Klarstein (30L with recirc) at half price on a cyber monday sale. Was in the middle of spreadsheeting out prices, deals, features, etc. (being that this is my normal OCD pattern), but this was too hard to pass up that discount ($209 instead of...