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what kind of freezer are you using? My keezer is an MC 7.2, I have 2 towers both two faucet mounted on the lid, the only thing i did was add a small 10"x10" piece of lexan over the hard plastic insulation on the inside of the lid, used long bolts with washers and nuts, then trimmed the excess...

This is the purpose of all grain brewing, you get a different flavor profile by using only grains, certain grains provide you with the flavor your looking for, when using extract your getting one style flavor, because your able to use the same extract for many different styles of beer, you will...

so boiling the used vial for 5-10 mins should be okay then, gonna give it a try... ill just pop a label on it....

okay ive searched but no luck....... Been making yeast starters for as long as i can remeber, but lately its been getting harder and harder to find the yeast strains im looking for at my lhbs once you build up your starter (i usually use a liquid yeast) can you fill the vial that you...

Yeah just picked up some rhizomes from my lhbs and will be planting them this afternoon, SWMBO asked how big they would grow.... I had to think of a quick answer....:confused: (cause i know the 6-8 foot vine answer wouldnt fly) so I was like yeah they only grow in a small bush no bigger than...

So I called in "Healthy" today and decided id spend the day mega brewing.... Started at 6:30am and just finished the last batch......:D i was able to brew 3 batches all of them All-Grain, started with my favorite recipe a nice clean Belgian wit:rockin:, then moved onto another batch of...

Why call in SICK!!! I just call in healthy.......:tank:

just leave it alone, i wouldnt add any other yeast to it, this is a very heavy beer, ive brewed it several times (big fan of porters), it gets going with bubbles in the airlock and nice kraus, then BOOOOM kraus. gone, no airlock activity..... its fine dont worry, if you transfer your brew to a...

id upgrade bro, get yourself a 15 gallon kettle, wort chiller, propane burner, and some all grain equipment..... start there before you do anything else.... you wont be dissapointed when you can brew 10 gallons of that one batch everyone keeps drinking......

yeah +1 on what JDS says, worry about your final volume... adding anything to your brew after its cooled except sterile top off water is a big chance for infection... worry about nailing gravitys later, after you do a few batches, for now just have fun brewing and drinking what you made, it...

not familiar with this recipe, but your steps look pretty good, except if you cant do a full boil make sure any kind of top off water you use is sterile (boiled and cooled first) dont go crazy trying to meet your og, in my opinion sometimes you wont hit it, it is what it is... if its +/- 3 id...

I just use a house scale (for weighing yourself) i just place my bin on it and use the zero out knob and go from there.... its not perfect but, a little extra grain is better than not enough....:mug:

I brewed a 5 gallon All-grain batch of a psuedo pilsner a while back using nottingham yeast, pretty good stuff it was gone in 2 weeks... it was no where near a lager but it did have similar charecter to it..... i think mashing at the lower end really helped keep it dry like a lager... that might...

Id bottle it..... might be some good stuff an irish stout aged 8 months... maybe try some carbonation drops i think the yeast pretty much consumed everything in there.....

You will find alot of people on this forum dont use a secondary, i usually use a secondary and my beer is pretty clear and has very little sediment, but again its personall preference and certain beer styles you really wont get any benifit from transfering. A hydrometer is something you will...

I hear this so much.... "my bung popped out, my airlock popped off...." I usually put a piece of tape over the bung at eash side of the hole and tape it down so this dosent happen..... hasent failed me yet..... sure somebody would disagree, but i only use glass for secondary anyways not as mush...

Ive always done the taste test, just wanted to be more efficent.... thanks for all the info 20# of grain always has me guessing is it complete... thought id give the iodine test a shot to ease the mind..

Ive brewed about 25 batches All-Grain now and havent really cared for the number crunching portion of it... its been working and tastes great.. Last couple of batches have been 10 gallon batches of stuff i enjoy most.... i usually do a 60 min sach rest and temp depends on style and finish i...

Ive had the same concern with a few of my batches, thought it was just me.... the flavor actually wasent my concern though, I feel like the carbonation is a little different in some bottles in the same batch.... 1 beer is perfectly carbed tastes great, the next one is a little less...