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I was thinking about making a 5 gallon batch of this but I would like to try a concentrated syrup of maybe 1.5 gallons then dilute it with cold water in the keg. Think this will work?

Question about the valve you guys are using on the bottom of the conical. I've seen some people with stainless butterfly and ball valve, but I was hoping to go a cheaper route and use pvc. I have heard that pvc is a bad idea in the mash tun, but how about on the fermentor? Here is one I was...

Just wondering if a pvc valve would work on the bottom of a plastic conical. Specifically this one: http://www.plastic-mart.com/category/219/ball-valves

If you are going from 1.094 to 1.010 then you should be pretty happy. I would stick with what works. On the other hand, you could try option A, but I would go a little bit lower, 148 or so.

I've had it, but it was from some guy selling it on a street corner in downtown Mexico City. It tasted OK, I think mine was mixed with limeade. Apparently it is almost impossible to ship it, because it sours easily. Mostly it is drunk the day it is brewed.

I have done that so many times. Usually it happens because I am siphoning from a big bucket of sanitizer into a carboy and just let it go and forget about it. At least I know every little part of the carboy has touched the sanitizer, as well the floor, and the heater vent and pipes under the house.

You might want to throw that text in to a spell checker. I think it is "coriander" and "spicy".

Maybe just make the same recipe with one of the weizen or belgian yeasts. I just did this with WL300 (which i think is wy3056?). It is done fermenting, and I need to bottle it now. Samples taste good.

I bet they are 32 oz (quart) bottles. They are common in Mexico, and are good and sturdy returnables. I think they used to bottle in quarts in the U.S. a long time ago.

I am in the same situation, and it is not advisable to lift however many gallons of very hot water over your head. Just get a pitcher and scoop it out into your mash tun. You might lose a degree or two, so just account for that when you are heating up the water.

I bottle in half-gallon growlers all the time and do nothing different. They seem to carbonate at the same rate as 12oz bottles.

Looks like a lot of melanoindin to me. My experience with this malt is that a little goes a long way.

You won't be able to hook up the siphon after the mash starts. It is hot in there, and it will burn your hands. I have had to reattach my ss braid before after in fell off in the mash. It was a fiasco. I guess you could just keep the whole tube in the cooler during the mash, and whip it out to...

Here's what I do. After about a week, I check the SG. If it seems close to being at its final gravity, and all of the foam has subsided, I'll transfer.

I like to brew in the mornings, because I know that I haven't already had a few. Evening brews usually have a few last minute changes in recipe/mash temp etc. that are not always for the best. I like to start around 10am or so then by noon I have done most of the things that require decision...

You could wash the yeast. That would take out some of the dark color and flavor from the stout. Then you could use it for any American ale you wanted to.

Running short on homebrew. Tall boy kokanee.

Almost certainly, it is ok. Some fermentations last longer than others. Two days is a little faster than mine usually are, but not unusual.

On the pot size point - I have noticed that the actual size of the pots is different than the listed size. On mine, it is supposed to be 30 qts., it actually fits 32. There is a little lip about 2 inches below the top that is 30qts.

I put a big grain bag in the fermentation bucket. The bag is big enough to fit over the opening of the bucket, so i just put the wort into the bucket, and pull the bag out - full of trub. Then I am ready to go. Oh yeah, sanitize the bag first.