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As soon as I read about what a sous vide machine does, I thought about using it to control the temperature in a BIAB mash. But, if you just stick the sous vide wand in the mash tun, you'd end up with a sticky mess that would be hard to clean. So the idea with your setup is to keep the sugary...

I'm 62 and brew one or two 4 gallon batches a month. Cheers!

I wish my brewing supply store sold Mosaic by the pound! I make an IPA with columbus for bittering and mosaic for flavor and aroma that is quite tasty, if I do say so.

I mash in a 10 gallon Rubbermaid cooler now. I brew different size batches of beer (3 to 6 gals) so there is no simple formula for temperature control. That said, I always pre-heat the mash tun (cooler) by adding water hotter than my calculated dough-in temp. I put the hot water in the...

So you say that it smells delicious? I'd run with that. :-) Why don't you collect a gravity sample in a week or so and see what it tastes like. That is lot of fermentables once that notty kicks in, so you'll want to keep an eye on your fermentor and be ready with a blowoff tube if needed.

I had a robust porter that I made from a friend's recipe. It had a LOTTA hops in it. My friend doesn't use brewing software so when I punched it in, Brewmate predicted 120 IBU. I said to my friend, Jim, is this really the way you make this? He said yes, yes, just make it. So I did...

Make a list of every bit of equipment/supplies you need to make this batch of beer and a list of everything you are going to do. Then, on brew day, work through your lists. annotate the lists as you go along with any departures from plan. Couldn't get Crystal 20 and used Crystal 15 instead...

I absolutely think that different people are endowed with different taste bud capabilities with respect to what they like in beer. In other words, they taste different. Me, my wife, and friends have different responses to different beers. One of my friends very consistently prefers less...

So you're not a hops fan? Or maybe, you're not a fan of bitter simply for the sake of bitter. I agree. Try Kona brewing company's offerings. I just got to try several of their beers at the brewery, which I recommend. Their beers' complexity is on the malt side. Their IPA is good but won't...

In case no one else has said this yet, get some kind of brew calculating software. I use Brewmate. The Tastybrew website has free calculators. Plus there are several commercial products. Any 5 or 7 or whatever gallon beer recipe can be scaled down to 2 gallons. Extract beers are real easy...

Ugh. Bacon flavored beer? No thanks. And chili pepper flavored beer. Tried that once. Bad idea. However, I just had a pint of Kona Brewing Co's coconut flavored brown ale (at the brewery) and that was good. Not that I could get through 5 gallons of it...

I made another batch of beer yesterday. Used calculator to calc dough in temp for 8.9 lbs grain and 1.5 qrts water/pound, yada yada. Let strike water sit in cooler until hit dough in temp. Measured doughin temp v. carefully and nailed that at 166 degrees. Measured mash temp after adding...

So is this a 5 gallon batch and a 60 minute boil? So roughly 7+ gallons to boil assuming 1 gallon loss boiling, ~1 gallon adsorbed to the grain, right. Yup, two pots. Mashing in the 5 gallon pot might work, right, if you mash with ~1.25 qrts of water per lb of grain., But its going to be tight.

I made a 2 gallon batch of PTE. Recipe was: 4.6# American 2-row 0.2# crystal 40 0.25# cane sugar added w/10 minutes left in boil hops: 1.35 oz columbus @ 90 min 0.25 oz centenial @ 45 min 0.33 oz simcoe @ 30 min 0.33 oz centenial at flameout plus 10 min 0.83 oz simcoe at flameout...

I've been using falconers for a couple of years in the house IPA. Columbus for bittering and falconers for aroma and flavor. Makes a nice, clean citrusy ale.

I am sampling an IPA I've made several times before. It was in the fermentor for 3 weeks plus. Final gravity was 1.015; I measured gravity several times before bottling (cuz I like the taste of flat beer) so I'm pretty confident it was done fermenting. I batch primed with 0.6 oz of cane sugar...

What material do people recommend for a mash paddle? Is a $5 plastic mash paddle worth the investment or will it wilt in a hot mash tun? Will a stainless steel paddle conduct enough heat that I won't be able to hold on to it?

I suppose that the sample you collect to measure O.G. could go back in the fermentor if the hydrometer and measuring vial have been properly sanitized. That sample would be unpleasant to drink anyway. Likewise, if all your gear is sanitized, you could do that with later samples. But I drink...

I get 4 gallons of wort boiling in ~45 minutes on top of the stove. The house will smell great to you. Your wife, may not like it so much. My wife is particularly adverse to the smell of cluster hops. However, be real careful to NOT allow a boil over. The stove top is hot, once you get...

I am new to AG brewing. Found a recipe for a dry stout I wanted to try. Recipe below. Style: Dry Stout TYPE: All Grain, BIAB Recipe Specifications -------------------------- Boil Size: 3.25 gal Batch Size (fermenter): 2.5 gal Target OG: 1.048 SG; Actual OG: 1.049 Estimated IBU: 46.5...