Recent content by Logbuyercab

I have to get my sparg water to 200 for it to rase the mash temp to 170-168 the HLT water will cool some as I sparge but buy that time the grain bed is up in temp. hiting the 168 temp is not that big of a deal. It will help prevent stuck mashes and can increase you efficency.

I just pitched Safale s-04 Saturday at 4:00 pm and had fernentation at 8:00 and Active Fer at 10:30 It finished fermenting on monday.. The only problem is that the nice smell of fermentation was short lived. (might have to brew again) I use Notingham and Safale 56 the majority of...

You can go directly from the coper to a gardenhose.

My system holds the heat it might drop 1-2 deg F for small mashes.

I would not waist your $ or time with liquid yeast unless you wanted a specaulty yeast. Most of your modern dry yeast can be pitched on your wort. And for that mater you can buy 3 packs of dry for the price of one tube of whith lab, and if liquid yeast was so good why do you have to make...

As fo rthe Conical wait till you brew a year or so than buy the big one. Buy the 15 gal one so you won't be limited when you upgrade to a keg setup for mashing or brewing. If you are looking at buying a bigger kettle look at a converted keg or convert it yourself. I love my setup I can't...

I was talking with a friend that has a 60-barrel brewery and we were talking about hops, and how hops can contribute to headache. He was making a DIPA and looking to his hops supplier for recommendations and the supplier told him not to use Chinook for a bittering hop as it has a tendency to...

I am capable of brewing 100 gal but seldom do as you are talking $ in the grain bill alone. I typicaly brew 40-60 gal I have a 55 gal and 2- 30 gal Conicals I can boil 110 gal watching for the dreded boilover. The mash tun will hold 4 bags of grain 55 lbs per bag. I use a counter flow wort...

The couple extra gallons of sparge water is a good tip as you donot want to run your mash out of water prior to geting you boil volumeprobably close to 7 gal for a 5 gal batch. It is easier to lower th mash temp than raise it you can also lower the temp by sturing vigerously , and cold...

95% of my beer is placed into a corney after 10 days of fermentation. I like to wait 8-10 days to let more yeast drop out. After I force carb I draw a glass off and feed it to the dog and the next is for me nice and clear and no cleaning a secondary fermenter. If you are going to move your...

Yes I try to strike at the right temp if I need to adjust I use hot water that flows around my jacketed mash tun and back to a boil tank to reheat. This system works great for gradual step increases in mash temps, from 142 up to 158. It is not as fast as a herm system. I pump boiling...

Use crystal Malt to Adds good hed retention and a slight caramelcolor and flavor. For light beers use crystal 10 to Crystal 40 for those ambers or IPA use crystal 60 to crystal 120 Use 1/2 LBS to 1 LBS per 5 gal batch I have even gone higher in quanity. Wont cloud your beer