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Update Again..... Made the batch mentioned in the previous update, and one Mexican Cerveza Kit. And then a second all grain. All while the water softener was bypassed. These three batches are good. So I guess it was the water.... Thanks for the ideas !! One other interesting thing. Be...

Update: Came home for lunch yesterday and bypassed the water softener. The wife used all the water she needed to. Ran a batch last evening, and did not use 5.2. I noticed no tannin like taste in the finished wort....(the others tasted like Lipton) It's bubbling away happily in the spare...

Thanks for the clues.... I think I may throw the by-pass valve on the softener and try it that way. There's a water testing lab in town on the way to work. How much does Ward labs charge? I'm told the local guys are expensivo... My thermometers are K-type thermocouples in copper thermo-wells...

Hi fellow brewers !! Just lost 3, 5 gallon batches to astringency. I own Palmer's and Papazian's bibles.... Process is Bobby's All-Grain. (Modified Slightly) 7lb14 oz Briess 5596 (2 row pale). 2oz coffee chocolate malt 1.25 Qts per Lb of grain (10 Qts) 150 degrees for 1 Hour in...

theonetrueruss: I am using two 45 deg. fittings to a "T" fitting to two 90 degree fittings and then into the "bazooka" screens. They are in physical contact with the floor of the cooler. The cooler outlet is 1/2 inch above the bottom. I can build a copper or CPVC manifold with the slots in it...

Good point, never thought about that..... Yes, I batch sparge, so that last quart is not as critical as I once believed. Thanks, I'll get a new fermenter instead. The old one is getting scratced up. J

Hi, Got some cash (not much) to spend on some new brew stuff. I was thinking about moving from my rectangular cooler that always leaves a quart or so of wort in the bottom due to the placement of the factory drain. My manifold setup uses 2 45* fittings to get the bazooka screens down on the...

Jake: Yes, I remember seeing the instructions for that fixture around here.... I have a home made counter flow chiller and it works great. I usually do as others do, let gravity and time take care of it in the primary, then rack the beer off the sediment to a secondary. Just thought there...

Hi, Folks.... I read in Papazian's or Palmer's book (I forget which), that for best results, one should remove the hot break and any hop residue (I use pellets, so there is a lot) from the hot wort before running it thru your chiller. Can anyone toss an idea my way ?? Thanks growlers full, Joe

I ferment around 55 degrees using Saflager 23 Not using any other grain for this one. Sparge time!!!

It's Brew Day !!!! Trying your suggestions: Have a 9 lbs 2 row Pale in 11.75 qts in mash tun hovering at 157 F.......

Thanks for the insight. I don't know where I got the idea that lower temps equal less alcohol ...... Old age maybe ??? While I took SG readings I do not recall the numbers. I finished off a keg last night, so maybe I'll try a batch this weekend up at the top of the temp range, and write down...

Hi Folks, I moved to all-grain and have had 5 batches turn out ok. I am happy about that. However, I have a question. I use a SMASH recipe. 10 lbs 2 row, hops and yeast. I shoot for the lower end of the temperature range IE 150 degrees. I read that this will result in a lower alcohol...

Roger that Gentlemen.... Thanks

I have beer !!! (I think) Early, I know but I filled a bathroom cup and took a taste, not bad so far.... One question: I notice a fair amount (almost up to the spigot) of sediment in the primary and also in the sample. Would it hurt, or would it be OK to rack at this time to get the beer off the...

Thanks for the help guys...I will toast some of the grain before starting. Sounds like a great Idea!! I will try to use some water also (irregular...) Another person posted a similar question, and answered some of mine in the process. At least now I know it can produce a basic beer at low cost.

I am attempting my first all grain this weekend. I will be following Bobby_M's two kettle tutorial. My recipe will be 11 lbs Breiss American two row pre-crushed malt for a five gallon batch. My question is: Is this all I will need to make basic beer (beside hops and yeast)? Joe

Well maybe a bit premature, but after I lost 4 batches in a row due to the kits being un-hopped, I developed a taste for recognizing bad beer..... (I didn't know it but the new LHBS purchased LME with different colored labels. Being color blind, I didn't pick up on the subtle color difference...

Ok,, Got beer, had an awful aftertaste, down the toilet it went. Will try again soon with different grain and newly acquired thermometer. Joe

Thanks Guys! I pitched as soon as the temp was correct... We shall see what we shall see.... Will let you know in a week or so Joe