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Anybody had experience with both of these conicals (talking 7.5/7.3 models)? Blichmann is the higher price point and the brand name, Stout seems to be a bargain. Wanting to hear opinions from people who have either a) owned both or b) have one or the other and what they like/dislike about...

If you're serious about home brewing (which I am assuming you are because you've stepped up to All-Grain) begin reading this. http://www.howtobrew.com/section3/index.html Read everything that has to do with All-Grain brewing. Implement things slowly, all at once, one at a time, however...

Triple decoction mash a lager and fly sparge

Another issue is that you could be letting the wort flow out of your tun too quickly, hurting your efficiency. Try going slower, it may or may not help. This used to happen to me quite often, and when I slowed down how fast my wort came out, my efficiency started to rise.

Not too much gets past you guys! Left is correct. I don't know if anybody triple decoction mashes for American Pilsners, my brother just wanted too so he did.

My brother brewed an American Pilsner. It is triple decoction mashed and filtered twice, a picture is below guess which is his brew and which is a commercial equivalent.

my $.02... Get your water analyzed. I was lucky had a great water report. If you think your beer is good now, it will be taken to great. I cannot stress enough my experience with other All-Grain brewers that I met that sincerely THOUGHT they were making good beer. I offended them, I have...

yeah I am thinking that we just had poor sanitation. we were using the low foam star san, which I discovered requires more than regular star san. Since I have never had an infected batch before this, I don't really take into account sanitation...meaning I don't really think of it going through...

Funny, I don't have reading comprehension problems. Perhaps I did not articulate my question correctly. Question 1: Can a yeast starter (pitching a lot of yeast) be too big to cause my airlock blowing right off the top of my carboy? Question 2: If the answer to question 1 is "Yes", do you...

yeah, I guess my question is, could I pitch too much yeast after making a yeast starter that itd cause that problem. I think it resulted in my beer becoming infected.

Can a yeast starter be too big? I ferment 5 gallon batches in 6.5gallon carboys. I've never really had a problem with the fermentation going through the airlock, or as in my most recent case, blowing the airlock completely off and into my ceiling. These were my first runs using very large...

Yeah I probably will now. Seems like my best chance to try other people's home brew. Anybody here willing to do a mail trade?

Part of my resistance to my local club is age. Many of them are my father's age or 15+years older than me. I am from New Hampshire.

Recently I have been experimenting with my own home brews to make them better. I spent a lot of time/effort over the years diagnosing and correcting many flaws in my home brews. There is only one BIG frontier left for me (complete temperature control). To my point. I have NEVER had...

True but then I might as well use dextrose at room temp. So as you sit waiting for your beer, I'm already done mine and on to the next one! Boom! Roasted. =D. Nah that method is great too

I see a lot of threads with charts and discussions of equilibrium, hose length, purging, shaking, etc. I've had my trials and tribulations with all of these. While the "set it and forget it" method does work, I picked up a new method from a brew shop a few years back that I would like to share...

thanks guys, all good info. Next brew day I am going to have all these considerations in mind, and try a few things & see what happens. I'll post pics and details in this forum.

So by better balancing the pH of my mash, I will achieve a better malt character and depth to my PAs and IPAs? I guess I lost you somewhere there.

Alright so I've gotta balance my pH and increase the calcium. In layman's terms, why is calcium so important to flavor? What does it do to malt/hops?

Complicated, but I think I still get it. In terms of what that actually means for the flavor of my beers and my problems with my brews that I listed, and based off what you guys have told me, (please correct me if I am wrong) I am coming to the conclusion that 1) The pH of my lighter style...