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Untill recently my MLT was big enough to make 10 gallons of 1.065 all-grain beer. If I wanted higher gravity I needed to add LME. Ive recently upgraded the MLT and can (in theory) make a 1.100+ beer using all grain only. I recently made an English Barley Wine and got very low efficency. I...

Im going to be making 11gallons of English Barley Wine and then a partygyl Braggot. Trouble is I can only boil one batch at a time. Should I keep the second runnings in the MLT while maintaining mash temps (RIMS) untill the Barley Wine boil is finished and then sparge again, Or should I sparge...

For my next bohemian pilsner Im considering a triple decoction. I'll use Weyermans Pilsner Malt (no other grains). Considering this malt is well modified is a decoction recommended ? Im concerned it will affect head retention. Traditionally decoctions involve removing a portion of the mash...

When kegging I force carb at 30psi (shake method) for 48hrs and then maintain 8psi. Im switching to beer gas which is 60% CO2 and 40% N (called Suremix 60). Will my current methods and pressures work with the beer gas ? Several kegs are already carbed with CO2 will get connected to beer gas -...

Keg Connection doesnt have. They've only got gas side dip tubes. Any one know of another supplier ?

Im using a 20gallon pot (RIMS + Brutus style) with a Jaybirds F/B. Does it matter if the MLT drains from the side or from the centre ? Ive seen both methods used. Has anyone changed from side to centre and seen a difference ?

Does anyone adjust their boil volume for temperature? AFAIK water volume differs by +-5% (somewhere there) between 35*F and 212*F. I was thinking of increasing the volume indicators on my BK to compensate. (This could be a reason for "low efficiency" in some breweries as volume is determined...

I will be adding 1lb (cane) sugar to a beer. I normally add sugar either to the boil for ten minutes or to primary after a week of fermentation. From what Ive read sugar cane juice is about pH5.3. Assuming refined white sugar is also around pH5.3 or more acidic, is there any reason I can't...

Your beer trivia for the day : ......... In the US a "growler" is a large glass bottle often used to store beer - correct ? In South Africa the word "Growler" is used to describe a certain part of the female anatomy. For instance, when one is frequenting a strip joint it is customary to...

Has anyone tried this ? If not - any guesses as to how it will turn out? Im considering it for my next lager brew but it will need a tonne of 3% Saaz which I'd hate to waste. 26oz in total. Im thinking : 10g batch 1.045 Pilsner malt and maybe some crystal W34/70 Saaz at 20/10/5/0/DH 36IBU

How do you clean your kettle ? Ive got a hard brown residue at the bottom of my kettle that won't come off. Ive soaked with hot oxyclean and sodium hydroxide but it won't budge. Besides scrubbing it off with steel wool whats the best way to get it clean again ?

Im sure someone can answer these for me - thanks ! 1.) If Im half way through sparging but the wort is already boiling can I add my hops and start timing the boil or must I wait till I have sparged my full volume ? 2.) If Im planning hop additions from 30mins do I still need to boil for...

I currently recirculate (during the mash) and flysparge using the same in-let in my MLT but Ive been having issues with the float switch which controls my pump. Im considering getting the Blichman Autosparge but I was wondering : do you recirc wort (while mashing/RIMS) through the autosparge or...

Has anyone used this malt ? What were the differences to the beer compared to when using regular pilsner malt ?

Can someone please clarify when to take a mash pH reading and the best way to adjust pH. When do you take a Ph reading ? If the pH is too high - do you adjust it and how ? Or do you note the reading and adjust the next batch ?

I usually keep about 2" of water above the grain bed. My understanding is that this is the minimum. There are a few threads about adjusting the level according to the height of the grain bed. I am considering installing a fixed float switch which will maintain the same level regardless of the...

Im an AG brewer but recently brewed at a friends place using Weyermans Amber LME. OG was 1.055, one sachet of US-05 was pitched. Its been 3 weeks and gravity is at 1.028. Im assuming the cold weather we've had has caused fermentation to stall. Is there any other reason anyone can think of ...

I recently aquired a plate chiller from Dudadiesel. The four connectors are not labelled at all, am I correct to assume that flow can be in any direction and any pair can be used for either water or wort ?

I made a barley wine with Wyeast 9097 (Brett. blend). My normal procedure with big beers is to rack to 2ndary after a month - should I do the same with this beer considering the Brett. or should I leave it in primary for longer ? I havn't noticed a pellicle yet.

The last 3-MD-HC (220v) I bought I paid +-$150 from plumberssurplus.com, they're now between $250 and $350 from anywhere. Can anyone refer me to a shop thats cheaper ? If not I'll get the March - wheres a good place to buy ?