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I'm stealing your bar build. Sorry. :D Absolutely awesome.

The tube is fairly large. The weights were holding the lid down because it would pop it off the seal and a lot of yeast was coming out :D

So this is a 3rd gen harvest safale us-05.... 60lbs to hold lid... lol @ pic: https://scontent-a-ord.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10951420_10152783398964753_6984859856259147334_n.jpg?oh=4f8f89871cb945d5d351619cbb88f5cb&oe=552C0CA2

I wouldn't worry about it, ive had a lot worse happen. I even tested how foreign yeasts attack a cup full of post boiled and cooled wort... I've left it in my kitchen for a week doing regular things. I have a dog and 2 kids as well. A few dog hairs wound up in it along with some other types of...

I just let get 3.75 gallons of water to 162, toss in cooler add grains and mix thoroughly to get rid of balls and until 152F is hit. Let it sit for 60-90 minutes depending on what I'm making. Drain, add in 5.5 gallons of 170F water. Let it sit for 10 minutes, drain into kettle and boil it. I...

Ahh ok. So I guess I'll send out a sample :P Thanks!

Looks good. I crush mine a bit more and don't get any stuck sparges (My latest 6lb wheat and 6lb pilsner was fairly fine and didn't get stuck) And I generally get 70-75%.

Pages 6/7/8 have all the minerals and elements though no?

So I am trying to figure out if my water needs any adjusting but this chart is confusing the hell out of me... http://www.hamilton.ca/NR/rdonlyres/5569C3E2-0C02-47F3-8468-8EDF82439D6E/0/2013_Woodward_AnnualMOE.pdf That is my water profile, anything I should be concerned about?? I tried...

BTW -dumping beer in my house is a nono regardless of taste. Even really bad batches I force myself to drink it do learn from my mistakes:cross: My guests get the good stuff though :P

I took a reading yesterday when activity seems to have stopped (usually my main ferments are over between 5-7 days) and FG is at 1.028 from 1.056 :(. I tasted the sample, doesn't taste bad by any means but def. full bodied lol. I guess I will be enjoying a full bodied 3.7% beer for a few weeks...

No.... I guess I should calibrate it... But only losing 6F with 12lb of grain seems a bit low. But again could be hot spots. I guess my FG will tell me if it was really too high. As it stands, it is sitting in a room that is 61F and is the most active I have had yet.

No iodine test, I was aiming for 158 but got 164. I'm just trying to see if anyone has mashed that high successfully? :/

It's a floating thermometer, so it pretty much touches the bottom of the cooler (the tip) and travels up and sticks out of the mash by 2 inches. I was aiming for 158F to get a fuller bodied beer, but I'm afraid at 164 for 40 minutes will give me too much body....:cross:

Ok, so it has been a while since posting on here but have a question the Gurus can hopefully answer. Here is my grain bill: 4.40 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 36.4 % 2.20 lb Biscuit Malt (23.0 SRM) Grain 18.2 % 2.20 lb Munich Malt (9.0 SRM) Grain 18.2 % 2.20 lb Vienna Malt...

ok so pulled a sample of the nasty butter keg and it is still nasty. I'm assuming carbing and crash cooling to lager temps killed all the yeast. No point in buying yeast and adding it to try and clean it. Would rather use yeast on a nice ale. That being said, my second lager made with the slurry...

quick update: Took both out of their temps (lager that was in keg @ 32F is now in 60-62F and lager fermenting at 55 is in same temp 60-62). Put the fermenting lager a couple days ago into the fridge and prayed. Took a gravity sample today, perfect at 1.009. Tasted it and thought I was going to...

I just never thought diacetyl would be that disgusting.... I oxygenate by letting the cooled wort free fall from a ball valve about 4 feet into a bucket (very small stream) so I thought that would have been plenty....... I'll give it 2 weeks in the keg and re-taste. If it is still there I...

Yea so a couple things I most likely did wrong... pitched cold, but straight from the pack 34/70 (2 packs) and didn't rehydrate. Left to ferment at 50f for 3 weeks, then kegged and crash cooled to 32 for 1 1/2 weeks. I've never tasted diacetyl before, but I almost puked after trying to finish...

Took keg out f the fridge and put n basement (approx 60) and the other lager primary beside it will let them both sit For 3 weeks then lager for 2 months. Hopefully whatever nastyness that was will Be corrected