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I'm thinking that it might be crush size. I had never really thought of that before reading the batch sparge efficiency thread on this board. I used to order my grain as I lived in a part of SC that didn't have a homebrew store (which is all of SC except Columbia). I have my own barley...

I'm pretty cheap. I'll check the swamp cooler thing out. I have had good luck when making starters. I guess the last batch explosion probably just resulted in significant amounts of yeast being blown out or something. Thanks for the advice!

I will start this by saying that I am a firm believer that the proof of the beer is in the drinking and not in the rigor of measurements. However, when I change equipment I typically get inquisitive about its effects. I started all grain using a 5 gallon Igloo cooler with a short copper...

I have one for the more experienced brewers out there. I have been brewing all grain for about two years. Early on I used either dry yeast such as Safale or nottingham. With kits from Midwest supplies I would sometimes get the Wyeast smack packs and had wonderful results. Most homebrew...

I have had this issue with the buckets but only getting a little spatter from the top of the lock. Since I've been using the carboy I have never seen the krausen even so much as kiss the airlock. I understand that some yeast will naturally be a little more live than others but JEEEZZZ! I...

Ladies and gentlemen, I had an issue that has really puzzled me. Yesterday, I made a belgian dubbel using the following recipe: 9 lbs pale malt 1 lb buscuit 1 lb honey .5 lb special B 1 lb dark brown sugar (added at the beginning of boil) 2 oz of Saaz (1@60min, .5 at 45 and 30) I...