cornelius

Recipes 

I had a great weekend, brewed the O'dark :30 clone from BYO magazine. Its a cascadian dark ale. The grain bill was around 12 lbs. I used 3.7 gallons of strike water. It was my first all grain. O used a 15g sanke MT w/ false bottom. The grain was able to creep under the false bottom and cause a stuck sparge. I am wondering how people keep their FB from rising when they are mashing. It was my first AG and so I was very eager to mix out all the dough balls. I was using a wood mash paddle to stir the mash. I bumped the bottom and that may have been what caused the fb to raise.

bucfanmike

Recipes 

u can use a stainless hose clamp on your dip tube to keep pressure on it.

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Mike in Duluth

Currently on Tap
1. Hefeweizen
2. BM Centennial Blonde
3. LHMS Clone

Pipeline
Next on Tap-Denny Conn Rye IPA
Kegged and aging Ed Worts Apfelwine, Denny Conn BVIP
Fermenters -

TopherM

Recipes 

I personally don't use a FB, but my brewing buddy does. He bought some 1/4" silicone tubing, cut a slit in it, and put it around the diameter of the FB. It creates a perfect seal and keeps the FB in place.

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Primary #1 - Summer Hopped Hefeweizen
Primary #2 - EMPTY!
Primary #3 - EMPTY!
Secondary #1 - Downtown Flanders Brown (Due June 2013)
Secondary #2 - Pinot Noir Wine (Due December 2013)
Keg #1 - Bavarian Pilsner Ale
Keg #2 - Hard Cider (Spring SeaCider)
Keg #3 - Centennial Blonde
Bottled - NONE!