I like my plate chiller. We transfer from the boil kettle to a bottling bucket using a strainer so there isn't any hop chunks. Then gravity from the bucket through the chiller into the fermentors. We have a thermometer on the outlet side and regulate to pitch temp with the cold water faucet.

I'm no expert yet but here's what I've done on my last few kegs that seems to be working. My fridge is 40°. 40lbs pressure for 2 days, rolling the keg on it's side with gas side down several times throughout the first day. On the 3rd day bleed off the pressure, set to 12lb and start drinking.

How are you all set up for the Holidays? I'm proud of myself this year, I stocked up pretty good. I usually brew 10 gal batches, sometimes 15. We had a party today so some is depleted now but here's what I started with: Blonde Ale: 5 Gal on Tap 10 Gal Fermenting - ready for next weekend...

Hi Guys and Gals. I've been brewing for a about a year. I was very fortunate to be taught all grain brewing right from the start from an experienced brewmaster. I just recently started using Brewers Friend to record my recipes and just playing with the sessions feature. Cheers! Jay Scholz...