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Well I got the stones for christmas so I figured I'd use them at least once.

I have a carb stone and want to put it in my keg attached to in co2 inlet via a hose run down to the bottom of the keg has anyone done this? It seems the hose for the hose barb on the stone would be way to small to attach to the tube on the inlet any ideas I want to make only 1 trip to depot...

I brewed a golden ale had some wheat malt in it it's been in my secondary for about 3 weeks now. There some stuff floating on the top looks like sedement just little particles of something not a foam or anything haven't noticed this in previous batches can it be infected? It kind of looks...

I brewed up a raspberry wheat that everyone loved here's the recipe Raspberry Wheat Ale Ingredients 11 lbs. American 2 Row Pale Malt .1 lb. Wheat Malt 1 oz. Hallertau 60 min. .5 oz. Spaltz for 10 min. 2 tsp. Irish moss 2 tsp. Fermex Yeast Nutrient White Labs California Ale V Yeast WLP051...

so it just stick to the sides and top while it's carbonating. Never had that happen before I did not add sugar for natural cabonation this was just hooked up to the CO2 and put in the kegerator.

I brewed up a raspberry wheat and kegged it. This is the first time I've added anything during kegging. I added about 1/2 teaspoon raspberry extract when I kegged it I put this into 1/2 cup of vodka to stearalize it. The beer was on tap fo a party and was killed the next day so it was in the...

So what is dead space now and how do I account for it?

Okay so normally I use about 11s pound of grain. I mash with 3.25 gallons of water. So my grain will absorb roughly 4 quarts so I'll get aobut 2.25 gallons of the first runoff. So now 7 - 2.25 = 4.75 minus some grain absortion. So I run off the first 2.25 then add let's say 5 gallons stir let...

I don't want to argue the merits of fly or batch I've done fly for a while and I"m getting sick of the wait. So if somone may be so kind as to check and see if my math/technique is correct I'll be much obliged. From a few post up.

Okay so normally I use about 11s pound of grain. I mash with 3.25 gallons of water. So my grain will absorb roughly 4 quarts so I'll get aobut 2.25 gallons of the first runoff. So now 7 - 2.25 = 4.75 minus some grain absortion. So I run off the first 2.25 then add let's say 5 gallons stir...

I aerated the start and the wort like crazy and I pitched the starter about 12 hours after I made it.

You have all convinced me I hate the time it takes me to fly sparge I want to try batch sparging I read the article it still seems complicated trying to figure out how much water to use. Is there a simple calculater to use? can somone post a step by step example or something?

73 degrees or so pitched at 80

Can I use Iodophor to test for starch conversion. If so do I have to dilute it or can I just use it as is?

I brewed a Sam Adams Clone Sam Adams Clone(All Grain) Ingredients 10 lbs. American 2 Row Pale Malt 1 lb. Crystal 60L 1.5 oz. Spaalt 60 min. .5 oz. East Kent for 30 min. .5 oz. East Kent for 10 min. 1 oz. Fuggles at flameout 1.5 tsp. Irish moss White Labs East Coast Ale Yeast...

I posted here before about my golden ale. Here's the recipe. Belgian Golden Ale Ingredients 10 lbs. American 2 Row Pale Malt .75 lb. Wheat Malt 1 oz. Cluster 60 min. .5 oz. Tattenanger for 25 min. .5 oz. Hallertau at flameout 1.5 tsp. Irish moss White Labs Belgian Golden Ale Yeast WLP570...

I only added about 4 ounces of DME so that couldn't have affected the gravity that much. So I was pretty close at 66%.

Just got a new mash tun made from a 60 quart igloo cooler. It is square not round so I can do 5 gallon as well as big beers I originally bought it for. Did a Sam Adams Boston Ale clone today. I used a previous recipe I had where I knew the efficiency so I could compare my 5 gal setup to the...

I should have asked this before I started my starter what pray tell should I do with my champaign yeast? Now I'm thinkin' don't pitch it.

I want it a bit drier it is too sweet right now and the gravity hasn't dropped in 4 days its been in there 2 weeks.