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I'm done. You sir, can have your moment online and bask in your glory. I must be stupid and should relegate myself to extract. I had always thought this forum to be a friendly and open exchange of knowledge but I must be mistaken. good day.

I respect your experience but I also think it's incorrect to say the grain thermal load doesn't matter. If I had 10 pounds of grain that I kept outside in the grain bin and it's in the 40 degree range and add strike water with all other things being equal the initial temperature will be lower...

I like grain to water because you can measure the water in the tun. I don't necessarily agree with the 170 to 175 strike water because it will also depend on the amount of grain you're using. I'm not saying Pol is wrong but what works in his system might not work in yours and mine. The mash...

So I was going to post about how I pre-heated my mash tun significantly better this time over my first but decided to go a little high with my strike water because I had plenty of grain in this recipe. I dropped in my thermometer and had a good 152 mash. I checked back 10 minutes later to give...

howtobrew.com do a search for 'sparging' and Palmer will fill you full of knowledge.

so I'm fairly certain I got a bit of acetobacteria in the primary but it's hard to tell. It has this light beer twang to it, very little color, and a FG of 1.005. I think that because of the low grain bill I had a low SG but the WLP hefe shouldn't have attenuated very low. I kegged it anyway...

Shockingly it's still bubbling away in the primary with a soapy white krausen. It's starting to smell a bit sulphury (not surprising with the yeast strain) but does surprise me that there were enough fermentable sugars in the wort. New hydro and thermometer ordered and on the way from B3.

I adjusted the strike water according to Beer Smith- I think this'll just be more pre-game preparation. The next AG batch will also be a barley batch to familiarize myself more with the process. The beer is bubbling in the fermenter right now. I don't have much hope for it but at least it was...

So I mashed in at 152 which wasn't too bad- I pre-heated the tun with some water in the bath tub. Well it probably wasn't enough because after 20 minutes the igloo was in the mid 140s. I added some more hot water from the kettle that I had going which brought it up close to my 150 goal...

What The ****?

So, it goes as follows- I had a great find on American hops at my LBHS so I stocked up. I had intended on making Jamil's English IPA but my boil kettle is just shy on the size so I usually get a bigger beer. This struck me as a good opportunity to make an Imperial IPA by dropping my boil...

I'm 10 minutes and 2 hop additions away from finishing up an American IPA. My process is getting better and my beers are consistent, now it's getting down to the recipes and tweaking things.

So I ordered a B3 kit a couple months ago and finally got around to brewing it after the ingredients (grain and LME) were sitting at room temp for around 2-3 months. I had the hops in the fridge so I wasn't worried about them. I brewed the kit which sat on the trub for 4-5 weeks while I waited...

My god, I just transferred to a keg for the first time tonight. I had everything cleaned, sanitized, filled, and I'm wrapping up my FG reading and cleaning right now. Over all it will take no more than 1.5 hours... I'd just now be placing caps if I were bottling. I'm picking up a fridge...

AHS sells by the pound, do you have a scale to measure out the .75 lbs? If so you could probably scale back the 90 a little. The 90 will be a little darker and have more raisin like flavors. If you like a sweeter stout you'll probably get more perceived sweetness with the 60 over the 90

A good place to start is with the recipe database. There are so many good brewers with excellent recipes posted that it'd be a shame to pass by.

I just picked up my first keg system and a spare keg, that was a about 250 shipped. When I look at how much I have to worry about with losing infected batches from a scratched bottling bucket (at least 3)- then it's really worth it.

why the crystal 40?

well... if it's an IPA it'll be bitter but there are some factors that will make it taste especially so. Please post your OG, FG and recipe if possible.

I just tossed 4 cases of bottles into the recycling bin this weekend. I kept 2 cases but a new keg system is on the way. My wife say the storage space being so clean and said I should have bought kegs from the beginning. Seriously- if you love the hobby go to kegs.