Recent content by BrewGuy

Great looking system. Best of luck!

Add the hot water directly to the entire mash volume. Then recirc and lauter. The reason I wouldn't want to lauter first is because the active enzymes in that part of the mash hasn't been denatured yet which is what the hot water will do as well as dissolve the sugars you've produced. Hope that...

correct because you.have already added "the first batch" so like you said, add the 200+, stir in, recirc, then if to the bk. do that one more time with the proper amount of water around 170ish and you should be good. check your volumes and preboil gravity then you're off to the races.

Yes. Essentially it's a partial batch sparge. Or another way to think of it is a step mash as if you had a cooler and no rims. I be on a 1bbl system as well and I also use beersmith and trust it.

I'm new to Brett beers but have done 3 batches recently and from what I have read and heard you do not want to make a starter for mixed cultures. The reason is that the yeast in there will grow faster than the bugs and will throw off the ratio. Bugs grow slowly and Brett goes through 3...

I think the reason that it has the "sanitize this end up" is if you are going to be boiling it in a pot of water. That way the internal liquid will begin to boil an spit out the top just my guess. I have a therminator and it is bolted to my stand. The way I clean and sanitize it is with hot pbw...

I was drinking my mild on the 5th day. If I had time I would have given fermentation more time at least another day or two. I also wouldn't worry about the unfermentables in the darker malts because you have 6-7 days of ferment time which is plenty. On the 6th day crash it down to as close to...

I just did a mild in 5 days with good results. Although I used wyeast 1028 which put out a bit of diacetyl and since it only fermented for 3 days it didn't re-absorb it. I am force carbonating though but if you have 7 days of ferment time do a mild it's a great drinking beer with plenty of...

following... Im curious too. Its soo tasty and almost taste like a wet hop pale

Thanks I guess ha ha it scared me looked like a jellyfish in my carboy

I was thinking some sort of break material but its so clumpy compared to the other break ive seen

I just finished brewing an APA and while I'm letting it finish cooling in my chest freezer I see this before I pitch the yeast. I've yet to see this before, what could it be? is it safe to pitch or even drink?

Well good for you.. but anyway too stay on post topic more Beer has been great to me..

Ha Ha, I'm not worried about people like you judging me... but happy brewing anyway

mod edit at the end of this thread WRONG!! MoreBeer has been more than reliable for me, I've been brewing for a while now and Jon Plise, Mike, and Richard have been more than helpful. Im sorry you had a bad phone call but that shouldnt distract you from great service and product at great...