Search results

When you buy the kit I think they have caps and priming sugar so that might add a few dollars.

I can get grain for about the same price or less than NB local and with shipping factored its even cheaper. I have downloaded the pdf instructions for their kits and copied them, or used instructions for ones I already bought, with good success.

Which is what Im doing, just want to make sure it all works with what I have now because if it doesnt Im not going to re invent my while setup.

Was just concerned that the 4" or so of space taken up by the dip tube would make for a "shallow" mash with water volume but I suppose if its full volume no sparge biab that having full volume in the keggle would give enough volume to get the mash fully submerged. If I go pump route I would...

Basically... Is it possible ? I have a keggle and cooler setup but am thinking about going BIAB to simplify things and reduce the amount of vessels / transferring of wort. After switching Im thinking of getting a pump so I can recirculate mash and use a plate or cfc chiller. My concern is...

Well if it smells like anything other than new plastic I would take it back and exchange it. Should be bright white and clean on the inside... Smooth, no scratches or marred up surfaces... any of that and maybe you got a return that never should have been on the shelf

Bad like how ? Mine had a faint plastic smell but nothing I would describe as 'bad'

I work a rotating 12 hr 6pm-6am schedule with every other fri-sat-sun off. Im a nighttime brewer. Usually start 8 or 9pm on an off day and boil all into the night.

Buy the cooler at home depot or lowes and add a weldless ball valve and a false bottom or (even cheaper) a stainless mesh screen. Will easily save you $50 over buying it all and its easy to convert on your own I also bought a keg from a local shady party store for the $30 deposit and cut the...

Ok thats where I got my total points of 422 based upon the different grains that make up my 11lb 12oz total grain bill and their respective ppg

I guess where do you get your "total gravity points" that you divide by ?

Do you use the actual volume collected and the total theoretical points for the grain weight ? The grain bill I have has 422 possible points for its 11lb 12oz weight. I would (assuming 7.5gal collected) use 422 / 7.5 = 56 and then use 50/56 x 100 = 89% (assuming your above case of 50pts in...

When your dividing by the total gravity points that is the sum of theoretical points given by the total weight of the grain bill and its respective malts, correct ? So if I add up my grain bill to be 422pts I dont figure that for 6.5gal of preboil wort... that density is being figured when...

I usually do about 6 or 8 bottles then cap them off. I do try to limit oxygen exposure during bottling process but traditionally dont re-lid the bucket I will do that this next batch. Im pretty patient and I usually dont open the fermentor. Just once to rack to secondary (take a grav...

I have not but I could try reducing mid boil hop additions and moving those to larger additions later in boil or at flameout

Okay so I have seen a lot of different posts by many of my fellow new(er) all grain brewers about losing hop flavors and aromas over relatively short periods of time. Are these issues more likely to be from low utilization during the brew process or just normal dissipation ? I Have some APAs...

I might use Amarillo... Looking to see the differences between hop styles and havent used that much especially in a side by side comparison with the same style. Ive made a few apa's since switching to all grain but mostly with magnum and cascade. Also this will be first adding the flaked wheat...

Without overly hijacking this I was gonna brew a batch this upcoming wednesday. APA, looking for floral hop notes without overly bitter. 11lbs 2 row 1lb wheat 1.5oz black malt .75 columbus at 60min .5 cascade at 20 and 10 1oz cascade at flameout Questions: Should i toss that extra .25...

Using a keggle and bayou classic burner I get at least a gallon of boil off for 60 min boil. Sometimes an extra quart or 2 depending on ambient conditions.

Are there any resturant supply houses near you ? They may have a wide selection of stock and soup pots to choose from