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Think of it this way. 3 gallons of boiling water has a set amount of energy. Depending on the required outlet temperature, you will need a certain amount of "cooling". This is accomplished by the amount of ice/snow you use in the cooler. You will need more ice/snow the lower the desired...

Don't forget, November 3 is "Learn to Homebrew Day"

If all you want is a hint of bourbon to go with the oak, then soaking sounds like a good option. Downside is the time it may take to get a good bourbon soak on the oak and then you still have the time in secondary. If you want a more pronounced bourbon flavor, I would just add the oak...

Seems to me an infection issue. The only "gushers" I have had were infected. I would check your equipment for infection and replace all tubing and anything else you can afford to replace that is plastic. Those you can't replace, ensure a thorough cleaning and sanitation before use. At this...

I use my keys since I always have those with me.

There have also been many claims in history that have been debunked. Go ahead and pick and choose the ones you feel are important to follow. The OP's statement at the beginning doesn't specify any details pertaining to levels of toxicity in the testing. This reminds me of the previous claims...

Along the same lines is beers out of season. Some establishments here in Texas will try to have a decent variety of craft beer. They have seasonal beers from the big "craft" breweries like Sam Adams and Sierra Nevada. Unfortunately, they won't bring in the next seasonal until the previous is...

Not sure if this will help, but if I remember correctly, there was a recipe in a BYO special issue, the same one that has the Pliny the Elder recipe. I believe it was the Hop Lovers Guide. Brew Your Own: The How-To Homebrew Beer Magazine - Hop Lover's Guide

The problem with using only the gravities is the rate of evaporation depends on the geometry of the vessel, ambient conditions, heat applied to vessel. If you know at least the starting volume and use the same vessel and can apply the same heat and brew in similar weather conditions, you...

1. Not sure how your system is, but for me, mashing at 154 for a beer as big as this (plus using US-05) will make it quite sweet with a real high FG. If this is what you are going for, fine. But an FG of 1.024 may be difficult. Perhap something in the 150/149 range may be better. But once...

I guess a picture is worth a thousand words. Try to post a picture of your setup and I am sure others or myself can perhaps help a little better. Here is how I see it as you described: kettle - valve - hose - pump - hose - vessel Usually you would want some resistance at the...

I don't have a pump but have worked with pumps in general. 1. You want to make sure the pump is well below the level of the valve (actually below the liquid level) by a good amount (couple of feet). 2. Open all valves from the kettle outlet to the valve suction. 3. Turn on pump. 4...

Perhaps even split the batch into two separate containers for the primary to reduce the amount of loss.

My aunt has a lavender farm in Texas and they carry a "culinary" lavender which is different from the lavender typically used in fragrances. http://www.amazon.com/Culinary-Lavender-4-oz/dp/B0002NYO20 You can see one example here. I have personally always wanted to do a Lavender Saison for...

Completed the survey, though the question on price I would be willing to pay referred to question 11 and I never saw a question 11.

I made a barleywine in February and I left it sitting in primary for 6 weeks, then transferred to secondary for 3 months. After secondary I bottled with the addition of extra yeast for carbing. The main issue I found was in time required for carbing. Plan your time according to when you...

I agree with the ice part. If you can, put the fermenter in a bucket of water and ice. Cold water will dissipate the heat many times faster than cold air.

That definitely makes sense. I could possible get all the grain in one mash, but trying to make 5 gallons of barleywine in a 10 gallon Igloo will be close. Maybe I need to convince myself I don't need 5 gallons of barleywine.....

First off, want to thank everyone for all their help. Even though I never asked, I have learned much from this forum. I have a question regarding a split mash. If my mash tun is too small for a larger beer, can the mash be split into two mashes? I understand the importance of the need of...