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I have a JSP MaltMill that's been working great for me since I started doing all grain brews. And I still hand crank it!

7727 + 5 gal Peach Ale = 7732 :D

this should work https://skydrive.live.com/?cid=d5cefb185a840891#cid=D5CEFB185A840891&id=D5CEFB185A840891!398&v=3

https://plus.google.com/u/0/photos?pid=5946536167860978770&oid=103211242842054386020 I'm located in Middletown, NY Still available

I have 2 keggles, one with a lid, welded couplings, with 2 1/2" SS ball valves and a T Bazooka screen. $200 for all

I've been using no chill for the past year. It definitely works for me! I just made a cream ale and used 1.5 pounds of honey in it. I added the honey to my bucket and racked the hot wort onto it to dissolve and mix it. The next day when I racked of the trub (of which I only had less than a...

I set up my HLT the night before. About 4.5 hours from lighting the HLT to cleaning BK, with 1 hour mash and boil. BYO has an article about speeding up the brew day. Things like milling your grains while heating strike water, mashing to conversion rather than time, setting up BK during mash...

Batch sparging is what got me back into brewing after a 5 year hiatus. So much easier and more RDWHAB. I haven't tried wet milling yet, that will be the next batch :)

I only use pry-off bottles, just don't trust twisties. My son was helping me cap when the first one broke, I was filling, he was capping. We traded jobs, then I broke one. A little disheartening to hear that crunch. I think some of the moving parts on the wing capper weren't sliding like they...

Well done with the wing capper! I got rid of mine for a bench capper when it started eating bottles. Great to have a helper, especially Dad!

I used to use a turkey baster. Then SWMBO took it to use on a turkey :confused:. I'm probably going to replace it with a wine thief.

It looks to me like you are doing a batch sparge. After you vorlauf, you want to open the valve all the way and drain as fast as possible. It also read to me like you added sparge water, stirred, vorlaufed and drained. If you let the sparge sit about 15 minutes, it will help settle everything...

9681.5 + 5 gallons Cream Ale 9686.5 Gallons!! :rockin:

After many years of brewing, I brewed my 1st APA 2 summers ago. I saw Edwort's recipe for his Haus Pale Ale, and I knew I had to brew it. It's my summer brew now! :)

Those grains were left over from a batch of SWMBO Slayer, I'll just make another batch of that. It'll be interesting to see the 3rd generation of this yeast. This brew day was early, before noon, so I was still drinking coffee ;) .

So I'm working in my kitchen, making a starter for tomorrow's brew and candi syrup for a Belgian Strong Ale, when I find the flaked wheat, crystal and biscuit malt for the same Belgian still in the closet. I completely forgot to add them to my grist :mad: . I redo the recipe in Brewtarget and...

Altbier for me, pale ale or cream ale for the missus, and Root Beer for the kids

The higher temperature probably sped up fermentation. Gravity check to confirm. Maybe going to a secondary to get it off the sped up yeast?

A lot of the homes here in Orange county have wells. Village of Florida's water (part of the Town of Warwick) has a chlorine taste once in a while. If your using town water and not a well, DPW for that town should be able to help. Also, there is a good homebrew shop in Warwick, Mistucky Creek...

5 g Belgian Strong Ale 7543.5 + 5 = 7548.5 :D