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I'm trying to clone Kona's Lavaman Red Ale, all grain. It's only available as a draft beer in Hawaii, and I've never had it, but a friend is dying to have it again, but we live in Texas! So, this is from their site, it's quite a bit of info, but looking to get close, any help is...

I've noticed this after each AG batch, but some PBW in a 30 minute soak has taken it off before. I just finished soaking it for 30 minutes in 2 gallons of hot water with 4 oz. of PBW, and it isn't coming off this time. It's a 40 quart SS kettle. So first, any idea what it is? Second, would it...

So, I did a honey weizen today (recipe below). I mashed it with 2.5 gallons @ 153°F for 50 mins, then mashed out with 1.5 gallons at 170°F for 10 mins. This gave me ~2.9 gallons of wort (.8 in grain absorption and .3 in MLT dead space is my guess.) I then batch sparged using 4.1 gallons, but...

I'm about to make a bulk order of 2-row, but I wanted to make sure I understand these base malts first. Most of what I brew at the moment are ales, and they fall into these categories: American Pale Wheat Ale American IPA Ale American Amber Ale English Pale Ale So, I started looking at what...

I'm making a lager using danish lager yeast (Wyeast 2042), which I made a 2 qt. starter for, and I put it int he fridge two days ago to let thing settle out. I'm trying to get my wort temp down to 50*F using my IC and another section of copper immersed into an ice bath, but I'm only getting...

I'm looking for a 5 gallon AG recipe for Chimay Blue. I've found several, but they are different enough that I thought it was worth asking for a tested recipe rather than trying something that may be disappointing after waiting for months... Thanks!

I just started doing AG, and I was curious how important checking the water pH is using bottled spring water?

I'm going to do my first lager in the next two weeks, and I had some questions... Here's the recipe: 9.25 lb. German Pilsner Malt 0.25 lb. Crystal Malt 10°L 0.50 oz. Northern Brewer bittering @ 60 mins. 1.00 oz. German Hallertau bittering @ 60 mins. 0.25 oz. German Hallertau...

I measured my volume after the mash, which was 2.8 gallons. I calculated that I needed 4.2 gallons for my batch sparge water. After the boil, I ended up with 4 gallons instead of 5. Okay, so here's the question. Do the grains still account for .1 gallon loss during the sparge (this had 9.75...

Okay, that was a long day... Here are the highlights: -- My target SG was 1.053, which I hit on the nose. I haven't calculated efficiency yet, I'll do that later in Brewsmith. Here's the recipe I used: ------------- 10A American Pale Ale Amount Item Type % or...

I'm going to brew tomorrow, and I planned on setting the Ranco to 60°F using a Wyeast 1056 American ale yeast. How long should I keep it at that temp? Just until the fermentation is done? Or leave it in there for a week or so? Here is my plan: Put the primary in the chest freezer set at 60°F...

I'm using a Wyeast smack pack for the first time. I'm planning on brewing tomorrow, so not time for a starter, plus it's not a big beer... Anyway, it's a 1056 American ale, dated January 6th 2009, so it's really fresh. Should I wait until tomorrow morning to smack it, or should I smack it...

Okay, I'm getting all my data ready for my first AG batch this weekend, and I was entering data into Brewsmith and ran into a question... In my mash profile, I chose a single infusion, medium bodied, batch sparge. I have "adjust temp for equipment" unchecked. I set the step temp at 150°...

Okay, I've searched for the answer, and haven't been able to find a conclusive answer, so I've earned my dumb question of the week... I've got a list of the parts needed for my round 10-gallon MLT. The only thing I'm not sure about is the SS braid. I've got a couple of stainless steel washing...

Okay, I'm getting ready to do my first AG brew very soon. To prepare, I've read and re-read this site, John Palmer's book, HB for Dummies, watched the Basic Brewing video, and then wrote down my step-by-step process. Please give it a look, and let me know if I've missed anything obvious. Thanks...

Okay, my first question has to do with boil times for AG. In the Clone Brews book, they have a recipe for Magic Hat #9, which I've made using extract and specialty grains. In the AG method, it says: "Mash 8.75 lb. British 2-row pale malt, 6 oz. US wheat malt, and .5 lb. US 60L crystal malt at...

Before I follow Flyguy's great directions on building an MLT, I wanted to ask about what size I should buy. I know that an important part of the MLT is the grain bed depth. I only plan on making 5 gallon batches, and I usually make 1.040 to 1.060 ales. Now that I type that, though, I would like...

When you guys use a temp controller to set your temp in your fermentation chest freezer, do you: Use the same temp for all ales? Or do you look up the temp range for the ale yeast, and set your controller for the low number in the range? Or maybe split the difference? Either way, how...

I found this on eBay, other than a "slight freon leak," it seems to be good to go, and I'm sure I could take it to a local repair shop and get the leak fixed. Anyway, to the question, I was thinking about buying this and using it as a fermentation fridge with a Ranco, do you guys think it...

I am buying a fridge for fermentation later today, and I need a temperature controller. I ran across this on eBay, this is the one I can use with a thermowell, right? And this setup is ready to plug into and go, right? Thanks for any help... Ranco Electronic Temp Controller - ETC-111000-000 -...