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So for the first time, I had to go with whole leaf hops (local store did not have the variety I needed in pellet form) and when I dumped my wort in primary, a ton of the buggers were left in (I was flying solo and my strainer fell off and then into the bucket during the pour so...lol...I have a...

thanks all!

Yikes, Ok, so I have been a bit busy to brew for...well a few months longer than I care to admit. Back in March I dumped a bunch of my gear into a bottling bucket of Star San and promptly forgot about it. To my delight, when I went to go re-clean everything a few days ago I found a nasty...

Thanks all! Jim

I found this recipe for Racer 5 and as a new All Grain brewer -- and one that had some troubles with his temps the first time around -- i'm curious about the wording on the mash instructions. When they say to to mash in at 145 are they saying that is a rest or is it just to heat up the tun...

Even though it was in the 80s in LA a week ago, I was able to cool down 6 gallons in my 55-degree swimming pool (put it on an upside down pot on the second step and was able to get the temp down to 65 degrees in under a half hour...lots of stirring).

Essentially I followed Ed's mash schedule and then things went a bit awry. 1) boiled 3.5 gal of 168* and put it in the tun. When I realized it was coming down quickly without the lid on I added the grain, saw that I was under 150 so I scrambled to get a gallon or so of boiling water to raise...

I added the water to the tun prior to adding the grain. Again, unfortunately I left the lid open while the water was coming down in temp so I quickly found myself below my strike temp trying to play catch up. I probably should have dumped in the water, closed it up, waited a few minutes and then...

I finally got my rig up and running and took my first swing at AG yesterday (brewing Ed's Haus Ale). My pre and post boil OGs were both rather low (.022 and .041 respectively) so I'm trying to narrow down the causes. There were a few stumbles along the way. I had my strike water a nice 167...

Thanks so much. I'll give it a try on my next keg! Jim

Yooper: Are you running that 8 ft just in a kegerator? I admit I am not a numbers friendly guy and I've been trying to figure out this line length thing. I have a new kegerator with a 5 ft line to the tap. I'm having lots of foam issues that I've tried to resolve with the various info on the...

If you had it at the airport, my guess is it was either the Red Trolley or the Amber Ale (do a search for Red Trolley here...there have been a couple of recipe attempts...I tried one and at the last moment, decided to Hazelnut it...which was really good actually!). I am a huge fan of the...

So if I have a Sierra clone that was two weeks in primary, five weeks in secondary and now 36 hours on 30psi, should I expect to see any real advantage to leaving it two or three weeks at 10psi or should that extended secondary have done most of the mellowing already? In other words, should...

Sorry to hear that Bender. So far I guess I've been lucky. I've had it down to about 38 degrees but yeah, just looking at it, I don't think it is of the finest quality. The price was too sweet for me to pass on and I'm just crossing my fingers that it treats me well. I am glad to hear that...

Has anyone actually jammed two cornys in there to confirm...I have ONE in there and looking at it, man, it has got to be tiiiight if a second is going to make it side by side. Just wondering if anyone has actually done it as of yet? Jim

So then if a brew was left for 4 weeks in a carboy secondary (after a two week primary) or was bottled/kegged and left for 4 weeks, in theory, the beer should be about the same (minus whatever carb issues there might be)?

I've just gotten into kegging and will (hopefully) never have to go back to bottles unless I happen to want to for some special reason. My question relates to aging in kegs -- I can't quite wrap my head around it and I'm sure somebody can give me the whys (not that it's a huge deal, as I...

BierMuncher -- Do you mean that you'll rack to your keg (without sugar or gas) and let it sit for two weeks or do you shoot a bit of gas into it and then let it sit at room temp prior to chilling and force carbing? Thanks! Jim

CHI has a great deal right now. Four cornys for $76 + s&h. I live in Los Angeles and with shipping it came out to just over $100