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Not all of us. :rolleyes: I say it like pub or tub. Trub is from a German word, so pronouncing "u" as oo is proper. Having said that, to be proper, the "r" would need to be rolled and the final "b" would be more like "p".

It all depends on -why- you brew. IMO, there are two types of brewers: 1) For the first type, brewing focuses on BJCP categories, contests and judging. He seeks perfection. 2) The second type brews for himself and to share with mates, maybe a lazy brewer. He looks for ways to make the process...

Save yourself a lot of aggravation, go ahead and buy a proper malt mill. If there's one piece of kit that you splurge on; let this be the one. Look, I'm the cheapest guy I know. I held out for months, trying this and that to avoid coughing up the greenbacks to buy a mill. In the end, it just...

I use an CPVC manifold, unglued for easy disassembly, and it works great. After each use I pull it apart to clean, then reassemble. As to using PVC; I *think* the typical improvised mash tun walls (cooler or esky) are also PVC. If it were me and I had already built one out of PVC, I would soak...

I agree- Daylight Savings Time is just wrong! I don't participate in the whole scene. Of course, I live right on the line between two zones. Half of the year I'm on Eastern time and the other half Central time. I never adjust watches, clocks or anything.

Too bad you're not in my hemisphere. I'll be dividing my Cascade rhizome in a couple months and you would be welcome to a bit of it.

Sure, as any good chinese cook can attest. ;) A new piece of kit or technique? For moi; Irish moss, cold crashing and patience....

I use something similar. Cubitainers are available in the USA in 1-gallon, 2.5 gallon and 5 gallon sizes. The 1-gallon size collapses on itself with no issues. The larger sizes will begin to glug-glug at about 2/3 empty. Here's my cheap-******* real ale hand pump.

I prefer the plain-Jane fermenting bucket. Add a lid and an airlock and away you go. It's cheap, handy and completely easy to clean. Only thing- it's not as satisfying as watching high krausen in a clear fermenting vessel. Caveat- one should not use these puppies if one expects extreme...

Melting a Better Bottle is not a pretty sight. Sorta reminds me of the Wicked Witch of the West. I'm melting!

Not so much these days. Stories of shattered carboys, sliced feet and the loss of 19 liters of beer- coupled with the sharp increase in price Americans are moving to Better Bottles or other plastic options.

Yeah, Ringwood does love the Oxygen- I never plug/airlock the carboys with this one- just sterilized tin foil.

(Looking at the photos and not reading the OP) Dude- you really need to back off on the fiber.

Oops. I got to thinking about my idea, and the more I thought about it, the less sense it made... so I deleted it- without checking to see if there was a response. Sorry-

Hi, If you liked the BIAB, you may also appreciate the No-Chill Method Hats off to the Aussies-

Between reading the title and actually reading the thread, all I could picture was an emaciated cow pissing on a flat rock.

So work was slow today, the weather was relatively cool and the fermentation fridge was full- so- I finally got a chance to try the no chill thingy. Mega-cool. Thanks and hats off to the originator of this technique. :party:

If HB produced dangerous byproducts, like mercury or PCBs, I might give it a thought. As it is

Yeah, just use the slurry. YAC-YAT (You Ain't Cheatin- You Ain't Tryin) ;) If you want to be kinda accurate on the amount of slurry to add, http://www.mrmalty.com/calc/calc.html

If you do add oats, be extra careful with your sanitation. Oats bring unfermentable sugars to the party- and bacteria love'em. edit- If you want to add mouthfeel, maltodextrin is another option.