I brewed about 6 gallons of stout last weekend and plan on adding coffee and cocoa nibs to it after fermentation is complete. This is my first stout to brew and I don't have much experience with these late additions. I've been reading all over the internet the best times and ways to add each...

Looking for suggestions for a good 6.5-7 gallon primary fermenter. As much as I enjoy the ease of use of a bucket, i’m tired of them not sealing properly and having to clean up my chest after every batch. Looking for something easy to clean. Thanks in advance!

Looking for some ideas a few summer beers to brew. Kegging a blackberry and a raspberry wheat tonight so no more fruit beers. Please share some ideas/recipes for some good brew to kick back at the pool and drink all day!

I've had no luck cooling off to below 75-78 degrees here in TX during the summer. I use a dual inline immersion chiller setup, the first being in a bucket of ice water, I constantly add ice to, and the second being in my keggle. I know how important it is to pitch at proper temp (commonly +/-...

Any thoughts on cold crashing after fruit addition? I added fruit to secondary 7 days ago, plan is to leave it on there for 10 days. Thinking about cold crashing in secondary then transferring to keg. Any benefit at this point?

If you are adding fruit 2/3 of the way in, I assume you are adding it to your primary, not secondary?

Thanks for the information Nosybear. One thing I forgot to add concerning the turbinado reasoning was that it would ferment and displace some of the O2 out of the top of the carboy with CO2 and reduce any issues concerning O2 in the headspace. Maybe that helps, maybe not.

I have 11 gallons of wheat beer I am planning on adding fruit to (2 separate batches, 5.5 gal each), 1 with raspberries and 1 with blackberries. I've searched the internet and i'm looking for any input on amount to add to each? I am planning on going with the Oregon Fruit puree. They come in...

I fly sparge very slowly, this last 11 gallon batch (14 gallons of wort) took about 2.5 hours of sparge time and I exceeded my preboil numbers. It also gives me time to clean and sanitize all my equipment without being rushed.

I like this idea, so it's pretty much a one stop shop through fermenting and cold crash, right?

Got the blow off tubes rigged up and it's still going strong. Dropped the temp a couple of degrees, thanks everyone for the input!

I had it happen on my last batch as well and I told myself I wasn't going to let it happen again, and here we are haha.

Thanks for the information, going to see what they recommend at the LHBS, most likely a blowoff tube attached to the 3 piece like you mentioned. The reason i'm concerned about needing to pitch more yeast is because when I cleaned the overflow off the top of the bucket this morning it was mostly...

Well it happened... LHBS was closed yesterday so I went to Lowe's, decided against buying anything there to make a blowoff tube since none of it was food safe and I didn't want to risk infection, so I decided to see how things went overnight. Woke up this morning with one bucket covered in...

Traveling to New York with the wife in a few months and looking for some local brewery recommendations in the Manhattan area.

Thanks for the input, won't be home for another 10 hours, hope it can hold off until then haha

I brewed 11 gallons of wheat beer (SG = 1.061) which was placed in a 6 gallon and 6.5 gallon bucket, very little headspace in either bucket. I made a 2 step yeast starter of WLP001 and added an extra pack of yeast to ensure I had adequate cell count and split the yeast between the two buckets...

Great information, much appreciated! Going to try with my current setup and stir as you said, if that doesn't work I'll consider the CFC. Thanks!

Does the counterflow chiller get the wort down to pitching temperatures after one pass? I like the idea of using this, just want to make sure it is worth the investment and i'm not replacing it 2 months later for something better. I typically will stir the wort with the immersion chiller...

I have been brewing 5 gallon batches and am thinking about moving up to a 10 gallon batch this weekend. All of my equipment is capable of mashing and brewing this volume but I am not sure about my immersion chiller. I am using a homemade 25' 3/8" immersion chiller in line with a 20' 1/4"...