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Latest brew was a citra pale ale.

I have a glass top stove and can do full 6 gallon boils. Takes about an hour to get there, but it works.

Looks like you are going to pass through spearfish, SD. There is an awesome little 30 barrel brewery there called Crow Peak. The Pile O' Dirt Porter is amazing. Check it out if you have a chance.

16440.75+10 of my dunkelweizen =16450.75

I have. I brewed a brown ale. Left in the fermenter for three weeks, then went to take a hydrometer reading...I was greeted with a white plasticy film which was covered with huge bubbles! After some googling and reading here I decided to rack out from under into a secondary. Let it sit two...

I still buy six packs of craft beer. How much depends on the pipeline. Right now I have about 12 cases in my basement, so I won't be buying very much for a while. But there are always times that I want something that I don't have on hand.

At 1.25 QTS per pound of grain you should be able to get about 24lbs of grain in there. I can't remember exactly what the grain bill was in that recipe but you may be able to get by with a thicker mash.

You may want to consider a larger mash tun. I recently moved to 10 gallon batches and on my last brew (33 lbs of grain) I had to mash thick and barely got by in my 52 quart tun. If you brew any bigger beers I would recommend a 70 qt mash run.

Wow. I had a few too many home brews last night! To clarify my drunken ramblings, I'm not planning on selling my brews. It just felt good to get a positive reaction to my brews. I'm used to hearing things like " I don't like dark beer" or "call me when you make a batch of bud light".

I've been brewing over a year now. Things went fast do me, several below average extracts, a bunch of good all grains, a few great all grains, now onto 10 gallon batches. Basically I got in deep quickly. I've always made beer for myself. I have gave away some beers, but never got much for...

Good advice above. Generally my strike water needs to be around 166. So i will heat the strike water to about 170ish, dump it in my mash tun, close the lid and wait a minute or two and the temp is at 166 and the tun is preheated. Same idea, less steps.

When I was doing 5 gallon batches with milled grain it took 4-5 hours. Now I brew 10 gallon batches, measure out my hops and grain, and mill...it takes a most of a day. Around 7-8 hours I would estimate.

Thats basically what i do. I back my pickup in the driveway and put a small sturdy table in the back of it. HLT goes on the table, mash tun on the tailgate, and the boil kettle on the ground. When i get the extra cash ill build a proper 3 tier setup. But for now this works.

7113 +10 gallons IIPA 7123

Living in rural Nebraska I have limited access to some of the greats, but my list would have to be: O'dells Sierra Nevada Crow Peak Boulevard Big Sky

Same as this one...fair78. Just signed up.

4503 +10 Cream of 3 Crops 4513

Wow, I'm jealous! Just got back from doing Christmas with my inlaws...I got an electric toothbrush.

Just started my mash on my house ipa. This is my first early morning brew. Doesn't feel right drinking coffee instead of a homebrew. Maybe it will cut down on all of my usual mistakes.

I'm new to all grain brewing and had all of the same questions. Honestly I still don't have it all figured out. The "mashout" is before sparging. It is when the temperature of the mash is raised to 170 degrees before the first runnings. I think this is some how sopposed to help ease draining...