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santiam is in stock at more beer and is almost identical to tettnanger

2 oz german spaltz 2 oz german tettnang 2 oz uk fuggle 2 oz us perle 2 oz amarillo 1 oz galena 2 oz cascade 2 oz willamette 1 oz us fuggles 2 ozuk kent goldings-picking up 8 more ozs 2 oz uk progress 3 oz uk wgv-going to buy all i can from my local hbs 5 oz uk phoenix 1 oz czech...

sweet i think it should work great pluss im going to leave my ss steel braid under it.

ok i dont use aluminum pots.but the other day at home depot i found a large sheet of aluminum with thousands of tiny holes in it that would fit perfectly in my cooler mash tun.what do you guys think?

god 196 ibus you can strip tarnish of of brass with that.

:eek: your makeing glue!!!as for the enzymes my lhbs sells amalayse in a jar.

grain wont crush the braid.but storing some stuff shouldent hurt it as long as you dont put it directly on the braid.

simple ansure is hell yes!you can duy a 5.5 gallon tri ply pot at wal-mart for around 50$ and i use a second pot to boil the other 2 gallons and keep toping off the other pot to 5.5 gal. and use the rest to prime with.i just cant go back to extract i was paying $5.00 a lb for muntons dme and im...

it will settle out in the primary and secondary.if need be use a grain bag when you transferto the secondary and the bottleing bucket or keg. the grain will usualy settle out first then be covered by the yeast and held to the bottom of the fermenter.:mug:

dme must be boiled so it wont clump up sugar dont need to be but its more of a safty thing to prevent an infection

i take that as a no

i was wondering ive read on alot of brew boards that ppl say its not fit for a belgian style beer but when it all comes down to it most havnt tryed it with candy sugar and what not to try and make a belgian beer. and was wondering if anyone has actualy tryed it ?

sunday around noon

ag recipe is as follows 5 lb briess vienna malt 2 lb candy sugar clear 2 lb muntons dextrin malt 10 lb castle belgian pilsner 115 min at 155 f 15 min at 165 f yes i poured the wort through a funnel into the carboy to help oxygenate then also shook the hell out of it just before pitching...

:drunk: OK I'm doing my first beer over the 1.080 og mark and it just seems like its taking forever. it started out at 1.098 and i pitched 2 vials of wl Belgian golden strong and 1 vial of wl Abby.well needles to say fermentation started with a boom.it fermented strong for 2 weeks then dropped...

ok i brewed a belgian golden strong ale and it had a stuck frmentation it started at 1.090 then stuck at 1.050 pitched some fresh yeast and got it to 1.014 well i primed with 12oz of dme and in less than 24 houres its almost 1/3 carbonated i guess my questin is is this normal are thay going to blow?

i guess i could add more dme or lme but i wont make beer unless it has at least 5.5% abv and to do that i need at least 1.060 sg.i haven't had a problem with a cidery flavor from dextrose but sucrose sure does add an off flavor!!!!:p oh and the reason i called it an American brown ale is...

what do you think of this American brown ale 3 lb muntons amber dme 24oz clover honey 1lb corn sugar 1.5 lb flaked corn 1 lb cara-pils 4 oz chocolate malt and that should git me a sg of 1.063 what do you think?:o

good to know!thanks for all the help and a brown ale sounds sweet to me lol.:tank:

what do you mean by 2 row? every one of the ingredients listed above say 2 row on the bag except the flaked corn and lactose .i also have 3.3 pounds of hoped amber lme but i didn't want to use it since i don't know what kind of hops is in it and i wont be able to duplicate it later since it came...