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Do you have a mash tun? In addition to a 10 gallon brew pot, I use a 10 gallon Rubbermaid cooler with SS braid as a filter. I'm not sure the 5 gallon pot would be much use as you would need 10 gallon minimum size for brew kettle as well as 10 gallon for mash tun for a 5 gallon batch. See this...

I thought it could be the tubing so I have had a hose clamp on it although I'm using 3/8" tubing. I am noticing the bubbles are coming up from the bottom of the auto-siphon as opposed to starting where the hose is attached so that may eliminate the hose being the issue. whatsleftofyou - How...

So I've been brewing AG for several years and have never had an issue with basic siphoning from the fermenter to the bottling bucket (I use an auto-siphon). A couple brewings ago, I was having issues drawing air into the auto-siphon and also losing the siphon altogether. I usually use a mesh...

+1 on Drbobcats recommendation to tape the probe to the side of your fermenter. I have the same controller and tape it to my bucket and then tape some bubble wrap over top of it. I also set my temp to 1 degree below targeted fermentation temp and I use a differential of 1 degree. Temp stays...

I have to improve my AG cooling methods due to the fact our tap water is over 80. I have been running tap water through a pre-chiller placed in a cooler of ice water then over to the immersion chiller until it gets down to about 110 (10-15 mins). I'm not sure the pre-chiller is very effective...

I always went to a secondary for dry-hopping but on my last IPA, I just dry-hopped right in my primary bucket near the very end of fermentation with leaf hops. Much easier since whole leaf hops just don't work well in carboys which is what I do secondaries in. I can get the leaf hops completely...

I've never had this issue on my 10 gallon Rubbermaid with a braid. Did you secure a brass head plug to the end? That helps to weigh it down. Otherwise, I try to be careful when stirring and not be too aggressive down near the bottom. I do a double batch sparge so that may help with your...

Use your fermentation temp when calculating the amount of corn sugar to use. I believe there is plenty of debate on this but that is what I always use and it always seems to be about right. I recently bottled a Kolsch and used the DME amount instead of the corn sugar amount in Beersmith (stupid...

I brewed EdWorts Kolsch in mid-March and half of it is gone already. I actually screwed up and added 30% too much priming sugar so after 1 week in the bottles I stuck them all in my fridge to knock the yeast out to prevent overcarbing. I didn't think it would be that good due to my error but...

I would read up on the entire process before attempting again. I'll plug Bobby_M here on his All-grain primer. I printed that out and had it by my side on my 1st one and it was a big help. Also, I'd invest in a software program so you can get your volumes and temps right. it will tell you...

Based on my fermentation temp of 63, I calculated it will be around 3.3 vols instead of the 2.6 I was shooting for. I'm mainly worried about exploding bottles. Maybe I'll try to recap some in a few days, refrigerate some after a week or 2 and leave some at room temp. It will at minimum be a...

I was debating whether to uncap after a few days to let off some CO2 and then recap but that could result in having them undercarbed....or still overcarbed. Probably not worth it...

So as I was calculating the weight of corn sugar to use for bottling my Kolsch, I took the number calculated for DME off Beersmith instead of corn sugar which was about 30% more. Didn't realize until after everything was bottled. So for my 3 gallon bottling amount, I used 3.9 oz. instead of...

I use pellets in the boil, especially for bittering and whole hops for dry-hopping or very late additions. I always used pellets even for dry hopping but I think whole hops produce a better result....at least for me!

I've always used the fermentation temp to calcualte as my fermenting beers have all been at constant temps. I just did a Kolsch and I have cold crashed it at 40 degrees. When I calculate the priming sugar, should I use my fermentation temp (64 degrees) or the temp at the time of bottling which...

Did you cold crash? If so, for how long? I just finished racking to secondary and set my freezer to 40 degrees. I also bottle so I don't want to keep it cold too long. This tasted fantastic out of the primary. Tastes similar to the new SA Noble Pils....

That's an idea. I do have a chest freezer with temp controller so I would have the room. Would it even be necessary to do a secondary in that case? I'm at about 9 days primary now and planned to do 12-14 days. Thanks.

I have a Kolsch that is in the primary right now and I know it is common to cold crash/secondary at a much colder temp. Since I'm a bottler, I'm concerned that if I store it at a cold temp for too long, I'll lose viable yeast needed for carbonation. Any suggestions on this? Should I cold crash...

I am brewing this today for the first time. I'm also a bottler so if any bottlers can let me know how they fermented this, I'd appreciate it. I'm concerned about cold crashing for too long or if I should at all as I would hate to have a carbonation problem. I have a chest freezer with temp...

I did the BYO Torpedo clone a couple months ago. While not quite a SN Torpedo, it is tasty. I just had a bottle of their Harvest Ale for the first time over the weekend. Good stuff!!