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I like your idea of doing a "simple" recipe for your first recipe...figure out your setup before going crazy, but that's just me. As for your mash volume, I use 1.25-1.33 quarts of water per pound of grain. Not sure what your grain bill is for your blonde, but 3 gallons of mash water...

I'm relatively new to kegging, but haven't had any issues thus far (*knock on wood). I was curious if I would be able to sanitize a couple of kegs days prior to actually filling them. My thought is that if I sanitize them, run off all liquid through the line, and keep the keg filled with CO2...

Great notes so far....been tinkering, here's what I've come up with; 13lb Briess Pale Ale Malt 0.5oz Citra [FWH] 0.25oz Citra [:60] 0.25oz Citra [:30] 0.5oz Citra [:20] 0.5oz Citra [:15] 0.5oz Citra [:10] 0.5oz Citra [:5] 1oz Citra [flame out] 1oz Citra [dry hop - 7 days] Safale...

I've been tinkering with this recipe, and it will be my first SMaSH and my first use of Citra hops. I already have 5 oz of Citra pellets (14.5%AA), so I figured I would utilize them all! 13lb Briess Pale Ale Malt 0.5oz Citra [FWH] 0.25oz Citra [:60] 0.25oz Citra [:55] 0.25oz Citra...

I like to hear other with same methods. I always like to spend the night before assembling my valves, hop-spider, etc. I just got my barley crusher for my last batch, so I like the idea of crushing the grains the night before...one less thing to do the next morning, will def be doing that for...

Couple of questions....(1) I was curious on how it was coming along since you achieve the perfect 20%, (2) how frequent were your sugar additions, and (3) in regards to the addition of O2 with each sugar addition, how do you balance giving the yeast enough o2 to continue fermenting the new...

What pressure are you planning on placing it when you keg? I'm doing a stout this weekend as well....looks like we're on the same schedule!

Nateo - I apologize for the big block of text...I was typing/thinking simultaneously and not thinking about the reader...got carried away. I'm interested in your "incremental feedings," what's your typical schedule with that? pimento - I'm not sure how accurate my OG is in comparison to...

Ok, I apologize up front for asking, what I think is, a newb question...but here's the low down. I'm in my ~30 batch of homebrew, but only around my 3 batch of cider. The other ciders I've done have been "normal" (i.e. EdWort's Apfelwein) and they've been excellent. However, I wanted to "kick...

I just bottled this one last weekend... Grains (25 min at 155F): .5 lb German Pilsner .75 lb CaraVienne .75 lb CaraMunich Extract: 11 lb Munich LME 60 minute boil Hops: 1.5 oz. Perle @ 60 min 0.5 oz. Perle @ 30 min 0.5 oz. Hellertau @ 15 min 0.5 oz. Hellertau @ 5 min...

+1 with boostsr20 on proper aeration and nutrients. Depending on you OGs, you could look into foregoing putting them into the secondary...10-14 days in primary, then 3weeks in bottles. Obviously that would cut out your dry hopping. You'll be cutting it close, but I think you'd be able to pull...

+1 to mojotele...without the OG reading, I would say at least 10-14 days. You won't be in danger if you let it stay even a little longer than that, just to make sure fermentation in completely done...you don't want any bottle bombs, especially since hefes typically have higher carbonation as a...

I'm also putting the samples back. I would definitely classify myself as a little OCD/overboard when it comes to sanitization, but it gives me that peace of mind since I don't want to waste any of my product.

I've noticed that issue myself with my fridge. I have a spare fridge that I decided to use to lager. I'm making my first lager the beginning of next week so I've been spending time trying to figure out the temps of the fridge. The warmest I can make it (without turning the fridge off) is 45...

In regards to the artificial raspberry flavoring, do I need to sanitize it prior to adding it to my bottling bucket? or is it coming from a sealing vial good enough?

Yeah, I mostly use liquid yeast to pitch with no started for my 5-gal batches. I've noticed anywhere from 24-72 hours before the airlock start rolling along, and all of my batches have turned out alright. As long as everything is sealed/sanitized, I don't think you have anything to worry about.

I use my dishwasher to do a rinse over the bottles. My dishwasher has a sanitization setting that raises the temp to health care standards...so I usually do that the night before. Then the day of (I have no one open the dishwasher till I've finished bottling), then I'll use the iodophor in the...

+1...I'd wait that week, then dry hop for that last week then go to bottling.

I like the experimenting idea. Once you get a few batches under your belt and know what different recipes come out like using your setup, I say do what JT and Richabt said. I too haven't tried this type of experiment, specifically because I haven't repeated the same recipe twice yet (there are...

+1 to Walker. In regards to the filtering, you could use a sanitized muslin bag to wrap around your racking cain to help filter out some of the large floating particles. However, you will still have yeast that are still in suspension...but that's fine, because you'll need them to still be...