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28,702 + 4 gals American IPA = 28,706 gals

I just did an American wheat for my SIL's pharmacy school graduation party. I'm not really a fan of more than a pint or two of wheats, but I promised whatever she wanted.

+5 gallons American wheat =14,940

+1 to this method. I've been doing this and bottling isn't a chore anymore. Sent from my XT907 using Home Brew mobile app

Once, in college, I came home from the bars on a cold January night, to see a couple of guys pissing off of their balcony onto my roommate's car (he had just gotten out of the army and joined us as a 22 year old freshman). I informed him of the shenanigans. He immediately grabbed a roll of paper...

Another +1 for Bru'n Water.

Working on the moving process myself. The realtor has already told me (many times over) that we have too much stuff, which in includes my beer room. Now we're a month out from going on the market, and I'm making choices about what stuff to put in storage. Fortunately, the only thing on my house...

21970 + 5 gal of cream ale = 21975

I got a crankandstein 2a, and it is great. I recommend it.

You can batch sparge and just collect your runnings in a bucket, thus only requiring a single kettle.

Check out the bottling tips for the homebrewer sticky on the bottling/ kegging forum. That info has definitely smoothed out my bottling process.

I have done cherries in the secondary before. I used fresh ones that I washed ( with water), pitted, and froze. I then just thawed them out and racked my beer on top of them. I didn't do anything to sanitize. The pH and alcohol content of the finished beer are pretty unfavorable conditions for...

+1 to AIC

+3 centenniel/cascade pale ale =13,796.5

When your wife is at a conference and brings you this back as a souvenir

I use my auto siphon post chill. I do lift it from the burner to a counter first, but I agree. Lifting 5 gallons to pour doesn't sound reasonable.

For me half of the fun is designing a recipe and tweaking it. The other half of the fun is brewing and the final 3/4 of the fun is drinking it. Probably ought to double check the math ...

+1 on the crankandstein 2a.

Did you use the same yeast for all 3 batches? Depending on the ferm temp, you might get the same flavors. I've noticed this, especially if I let the temp get a bit high on different beers using the same yeast. Just a thought...

Couple things... Following your mash, before you drain your mash tun, you perform the mash out. The purpose of the mash out is to stop enzymatic activity to preserve the wort sugars profile. This is really more important if you are fly sparging which can take a considerable amount of time. You...