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In the kettle....that is good thinkin'. I never considered it, but it is obviously the best way to avoid contamination. Thanks

That is what I am thinking....overnight, 48 hours max. The biggest down side I have found in my research is that if you manage to get a bacteria in the wort, waiting allows the bacteria to grow to the point of competing with the yeast. Pitch immediatly minimizes that risk. But if I use...

After the wort is boiled, chilled and moved to the fermenter how long can you wait to pitch the yeast without some negative effect? Let's assume good sanitation practices are used. So the finish wort is in a closed sanitary fermenter @ 68F. Also assume that wort is aerated immediatly prior...

Richfei, I brew BIAB and most of my recipes call for 10-14 lbs of grain. The thing you are not accounting for is the water loss from grain absorbtion which will be on the order of 1.25 gal. Also, my boil off percentage is generally over 20%. Bottom Line, in a 15gal kettle, I mash in 9...

I have read so many books on AG brewing it is starting to get frightening. But, one topic that I do not come across is scaling down the recipies for (obviously) smaller batches. Since my storage area for beer is fixed, the only way to have more variety is to brew smaller batches. SO, THE...

In Cleveland: Great Lakes Brewery, Beer Market and Bar Cento are within 200' of one another. Also on the same block is the West Side Market an open air market (though likely a misnomer since they are under roof) celebrating their 100th anniversary. The beers are amazing at Great Lakes and...

I am not exactly new to brewing. In '95 I started to brew using extracts exclusively. My focus was on Porters and Amber Ale. The results I achieved were just barely OK. The favors were wonderful, but the carbonation tended to be insufficient. After a while, life got in the way of the brewing a...