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I'd like to get in on the group buy for grains. I need about 8 bags. My email is [email protected] I also would be interested in buying a couple pounds of hops. Thanks, Doug

Winner. If you are worried about over pitching or using a "dirty" fermentor, you could always fill a quart jar with the slurry, clean the fermentor, and pitch.

Add more raspberry?

So you would add the fruit to the primary fermentor when fermentation was done? The only difference would be the dormant yeast on the bottom of the primary fermentor. I can't see the dormant yeast impacting the flavor.

How is a secondary different from the primary if the beers have fermented to the same spot?

I just wanted to add that 1.5 quarts per pound of grain is fine.

Personnally, I don't worry about that until maybe 3 months. I'm in the crowd that thinks my beers taste a little better if they spend some quality time on top of the yeast cake. note: I've only had a few beers that I left on the cake for 3 months, and they all turned out fine. That is why I...

I agree that you probably just need to leave it alone, but if you really want to get those last few points out I would rack it onto an active yeast cake. It's kind of like repitching, but without the whole starter process.

You might want to try a thinner mash. Something around 2 qts per pound will make it easier to stir.

I have over 300 lbs through my pasta mill. It has been great, but it is starting to fall apart. I figure I'll get another one from Michael's, rough up the rollers, and start crushing. $15 and 1 hour building it seems like a good deal for another 300 lbs of crushing. btw, She hasn't crapped...

I preheat the oven to 200. Turn off oven. Slide the pot in with a lid on top. Close door. Come back in 1 hour. I have left a thermometer in the mash to check and the temp never moves more than a degree in either direction. Why 200? My oven has "warm" and then 200, and I don't...

I've bought LME in 8 lb. increments and stored them in my fridge for up to 6 months. I never have noticed anything wrong with the beers that were brewed with the older extract.

Just pitch both of them. It'll taste great! edit: I should add... You could probably get away with one pack, but with a stout and other stronger ales you are better off not skimping. If you were doing a mild (1.035ish OG)one pack would be fine.

Thanks for the great right up FlyGuy!

I'm getting in the low 80's with a fairly fine crush and batch sparging one time.

You are right Digitizer. You need to really rough up the rollers to get it to pull through fast. I haven't seen a thread from anyone who has over done the marring. If someone has let us know where the limit is.

I have run about 150 lbs through my pasta mill and it looks like it is holding up fine. Nothing has loosened up and it feeds/crushes great. I used to feed mine through twice, but now I tighten it one setting and that crushes it more. Since I batch sparge it doesn't cause a stuck sparge...

It is hard to explain how to scar the rollers because it is soooo easy everyone thinks they are missing something.

I've run about 100 lbs. through mine using a drill and it's fine.

Are you trying to make a doppelbock without using Lager yeast?