Recent content by JWest

Wow, Luther...sweet setup. Thanks for the advice & the pics.

I am brewing three batches for a buddy's wedding at the end of March. The first batch has been in the fermenter for two weeks, and the next two are going to get brewed next weekend. I have three five gallon corny kegs that I bought for this occasion (what a great excuse to get into kegging...

Got a Rebel Mills Grain Crusher from Rebel Brewing in Tennessee. Unbelievable mill. Solid as a rock.

Makes sense Bob. Thanks. I think the issue was so striking because, as you said, I did a partial mash in a MLT that was way too big for a mash that small. I hope I won't even notice it when I do AG. I appreciate the help.

That's the solution that makes the most sense to me too. Thanks!

As long as it's unfermented, that's fine. Obviously, once it's fermented, there's nothing left for the yeast to eat. I'm sure that's not what you were asking, but when I read this I initially thought of you pouring a homebrew into a flask and pitching the yeast :-).

That didn't really answer my question...the way I see it, you "lose" water twice. Once is when you dough in, since some of that water is below the FB. The other is when you're draining after the sparge. I understand that you don't really lose the strike water under the FB, as you get it back...

I'm new to all-grain. In fact, I haven't even done an AG batch yet, but I did brew a PM last weekend as a bit of a try-out for my equipment & had some questions. I have a 10 gal Rubbermaid cooler, and the dead space below my FB (a Jaybird false bottom that sits 2" above the floor) is a little...

For you experienced AG brewers, do you have any suggestions on good digital thermometers that you use for measuring strike water, mash temps, sparge water, etc.? Thanks...

That would work, but I might as well use the cooler I have, right?

I am just about finished in collecting all the equipment I'll need for my first all-grain brew day. One question, though. Will I be OK using only one big pot to heat water? I have a 42 qt aluminum boil kettle, and the next largest pot I have maxes out @ 4 gal. My thought is: I can use my...

I've been doing late extract additions (and full boils) for a few batches now and can say that the beer has been much better. The late addition reduces your chances of scorching the extract, which will make for a darker beer than the recipe is intended for. When I do it, I cut off the flame...

At least.

One vote here for Palmer's "How To Brew." Reads like a textbook with good pics and explanations that go from very basic to about the intermediate level. I did enjoy Papazian's book a lot too.

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