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I am charging %75 of new item price for all this stuff. All of it is in excellent condition. 10% additional discount for multiple items. Warning, this thread includes borrowed pics 10 Gallon Converted Igloo Cooler Mash Tun With False Bottom AND HLT $229 $75 [MASH TUN SOLD, ONLY HLT...

I wonder if his beer will have a born on date? Oh wait, never mind..;)

Had one for dinner with a new pasta bake the Mrs. came up with, delicious. I has a bit of the English Ale bitter taste to it with a light floral nose from the cascade. Color is deep reddish brown, head is tan colored and very thick with good lace. Taste is a bit milder than I thought it...

Put it back where it was 70 and leave it there, it will come up. My basement is 64-66 and my main level is 68-70, distinct difference in conditioning time I find.

Milholen, your #9, was it concern about consistent mash temps throughout the tun? If so I always leave a corded digital thermometer in the tun during the mash and it seldom loses one degree in 60 min. I oughta just trust it after all these times but old habits..... Not sure if you tried...

I had the same problem with my last batch of Midwest Peninsula IPA and it got worse as the conditioned bottles aged. Wetting room temperature glasses and slowly angle pouring would keep it manageable but any following additions to the glass would foam too high. Just my luck that the last few...

Krausen already dropping out after only 3 days, kinda surprised me. Gravity is down to 1.012 was expecting 5.5%, already 6+. Flavor is a touch more bitter than a BMC with a little floral+candy nose. About half the bite of a Sam Adams Boston Lager right now from the sip I tried and really...

I usually mash for 60 and then mash out with higher temp water. Also i have never done #9. I just leave it sealed up during the mash in/mash out except for water addition. What does the extra stirring give you? About a dozen AG batches complete here. :mug:

Would have to see the mesh to tell if it is like mine. Also if that snap in part was as simple to clean as a separate one like mine. My funnel had a tiny little strainer but got clogged to easily as I recall while doing some wine. Took it out and mislaid it sometime last year. Thinking it...

http://winemaking.jackkeller.net/qa.asp

You can try degassing it as is done in wine. I find cider holds a lot of CO2 and some off flavors until I do this. You can make a free wine whip out of a plastic clothes hanger, just cut it and heat bend a bit till similar looking. I did and it works the same.

I noticed when switching from Extract to AG that I was getting a lot more space in the carboy taken up by break material, boiled hops and Irish moss; Though to try and strain it out this last batch and it really did knock down the space taken up, only about 1/2" now in each. I set the...

I made it the first time and hated the stink. After that I used yeast nutrient and it cut the sulfur down to barely noticeable.

Add some yeast nutrient, it will keep the yeast happy and they won't produce the sulfur that causes the tartness. 1 tbsp per gal.

Brewed this Wednesday My 14yr old son, many time Assistant brewer, and his novice friend were on the mash paddle taking turns with stirring duty. Never used Kent Goldings before, very sweet smell, like candy. The color of the wort is deeeeeeep red, the extra 1lb of wheat did its job...

I just had a similar problem with an Amarillo IPA, was aiming for bitter and ended up with super bitter. I used Bourbon soaked Oak cubes for a month, brought it right to where I wanted it with a faint oak/bourbon note.

OK, this batch is just cursed. It was working fine into a blowoff tube/bucket setup. It blew up last night, shot the bung out and erupted about two handfuls of wheat lava all over my work bench. Blowoff tube musta got plugged. More than one inch of trub in the blowoff bucket... Hope this...

On my 3rd batch of all grain yesterday, simple little Blue Moon clone 5gal batch. Got the strike water in, doughed in, threw in the temp probe for my digital thermometer, gave a good stirring with the paddle. Read the temp, watched the 168 strike water temp go right to the 150 mash in...

Perhaps consider gelatin fining. I used that on my last batch of IPA, really came out crystal clear. Worked good on an Apfelwein that I used the wrong sugar in too.