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Apparently nothing bad should happen but clarity might be an issue. He's a brewer, and somehow he dumped his 180 sparge water on the floor and didn't have time to get 150 gallons or so up to temp.

What can happen if I only used 110 degree water to sparge. It's a complicated issue my friend had. He's brewing 150 gallons of 8% ipa.

Brew day didn't quite go as well as I hoped. When I mashed in It was a little to hot(156), so I just tried to cool it down, it went to cold. Shortly there after I find out my thermometer was broke. After I added about an extra gallon of water I had it settled at 150. It's a pale ale at...

I'd get a 4 pack of sixpoint resin. 9.1 abv, 8 bucks.

My parents live in Madison and every time I go up there I spend about a half hour walking around woodmans looking at their beer selection. I tend to pull bottles out and read them, which pisses my wife off.

I have a 5 gal cooler that has a spigot and run a hose to the wort chiller. Fill it up with ice water and slowly run it throught the chiller. Once it empties I get more cold water and fill it up again. After ten gallons it get pretty cool maybe 85 degrees in 15 minutes. One more time and it's 70.

I guess a counter flow chiller would probably be the best bet to cool it to temp in one pass but then I have an extra IC. I stir it and all, just would like to turn a valve and fill the fermenter with cool wort.

I find with using the IC it takes about 20-30 mins to get sit down to 70-80 degrees with a lot of water so I started filling a 5 gal cooler with ice writer and running that through the IC to save a bunch of water. Now I am wondering if I could run the wort through the IC, while it sits in ice...

ArcelorMittal

I work for the biggest steel maker in the world.

Most I have paid was 17-18 for a sixer of expedition, hopslam, or batch 471. What I don't understand is the prices of bombers. 2 hopslams is about 6 bucks in my neck of the woods. I know a brewer that sells a 5% lager for 5$ a bomber. All the bombers they have(4) are relative to that. I would...

New Belgium has a Belgian iPa. I just made something I hope that's close to it. It smells good but maybe I didn't hop it up enough.

I have had atwater java porter and just recently their imperial amber both of which pours three fingers of beer and a fist of foam. Damn near takes 20 minutes to settle and it still tastes like ****. never again.

Never in the boil its in a hopbag with orange peel and hops. As if it was aging in a barrel.

I added oak cause it seems to smooth out the flavors. Im not looking for the wood flavors as much, if so i would have went with medium toast or more

10 lb marris otter 3 lb pale wheat 2 oz cluster 60, 10, ko. About 25 ibu total 1272 wyeast 1oz cluster 3oz orange peel, 2 oz light oak In a hop bag

I like to run my boil through a 150 mic filter that I get from work. When I sanitize it with pbw it's hard to dry it completely. Can there be any problem from pbw with the fermentation?

I have a 30 qt pot and use a spray bottle with ice water in it. It's very easy to control.

A small amount of open air isn't gonna ruin anything, there is such a thing as open fermentation. It's happened to my buckets if I have re used yeast all the time and I haven't had any issues.