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It's pretty straightforward: a 5 gallon batch typically starts with a ~7gallon wort preboil until it is boiled down to 5 gallons. That leaves no room for boil overflow when you add components during the boil or ever at first. As I said, I find it hard to do MORE than 3 gallons without an...

Got it. Right now I have been running basics. For a brew kettle I have a stainless 7.5gal that I have been using (doubles as turkey fryer). I would like to look at 10-15gal because ever since I went to AG I have found it hard to brew more than 3gal without overflow issues. For...

So I think I may be able to swing a new feature of my equipment as a wedding gift. I think I will have to decide b/w a SS 7.5gallon fermenter or a 10gallon brew pot. I see benefits of both (as I hate certain aspects of each process). Do you have any thoughts? Both would essentially cost the...

Can anyone think of a reason it wouldn't be a good idea to toss the flaked wheat into a nylon bag first? It could be loosely floating in the mash tun, but this way clean up and overall drainage would be better. i think the only downside would be if by keep all the wheat together you don't...

I feel suspect o the larger amount of acidulated malt used. Thats a lot from what i have seen used.

Yeah I know that. I guess I was hinting at your second half of the comment. Thanks for the notes!

I have been looking at alternative uses for taps to justify building a bigger keezer. One option I have looked at would be the ability to carbonate drinks like lemonade, water (especially) and perhaps even homemade pops. What is the general success rate of these various options (if anyone...

Just and Update: I just bottled my remedy yesterday. Overall the color was a bit more cloudy than the original (as a result of the DME brew I made), but not terrible. Just like a cold glass would look. The taste even at this point was pretty good considering where it started. Tastes are...

Reading all of this, it seems that the concensus is that: 1. This recipe is good and tastes like guinness after a few months of aging. 2. The first few months have a strong acid "twang" until it mellows. 3. The beer has poor head retention. PErsonally I would like a guinness-sooner brew...

My dad is notorious for being impatient. I would say if you are patient why bother trying to move the brew so quickly. If you wait 4 weeks you don't even have to measure Fg. If you try to time it perfectly, you have to sample the brew and that just sounds like work.

My opinion has always been this: When you siphon, you are gonna have junk on the bottom of the primary either way. Might as well pour everything in the first time and leave it the second time.

Ditto to the above comment. Just spend the $20 on another pot at a thrift store. I am sure we waste that much at one time or another trying to find a cheaper way to fix a problem that ends up costing more.

Hmm... I guess you have a few options (which could have mixed results: 1. Adjust proportionately the other grains until the acid malt is where you need it to be (i.e. make bigger mash batch). Grains are pretty cheap. Then you can just use the amount you want. 2. Adjust the pH. Not my area...

I feel like i see a lot of variance on the amount of time everyone reccommends for primary, (secondary if batch conditioning) and bottling. Is there a thread that covers the important points. One thing I always heard was that a week conditioning in the carboy is worth more than a week...

Aren't you concerned about adding them at the boil producing pectin. I would think you want to stop boil before adding.

Just so I understand, you are adding the potassium sorbate to inhibit the yeast from fermenting? If so, how do you carbonate (CO2 forced only?).

Just looking at your inventory I have the following comments: $15 bucks is just shipping. (60 is now 45) $6 is candi sugar. This is a luxury to your recipe and not the norm (45 is now 39) $10 of specialty grains are you really using 1lb of each? you can buy by the oz at most LHBS (39 is...

Weez needz beerz recipez pleez

Well from what you are saying, it doesn't really sound like you had a contimination issue, just that you didn't like the flavor profile you got. Next time I would suggest not practicing alcohol abuse and just rehop the beer. If the difference REALLY only was dry hopping you still could have...

The citra at 60 minutes is what really did in the brew. I ran the calculations and now it seems to be targeting around a 5.75-6.25 ABV (depending on error) with a OG of 1.056 and IBU of 64. That should still be pretty hoppy, but not intolerable. I also wanted to keep the ABV from taking off...