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Well, as far as the size, yes, its huge. Way too big for my current equipment. My friend also inherited a bomb pump for this thing and an awesome chiller. We would only need to get a large(thinking 60-100 gal) mash tun and I have a connection on cheap 90-150 gallon fermentors in the mean time...

My friend has a huge kettle he inherited that he has no idea what to do with until I saw it. I don't know much about these kettles, I have some info, I would like to know if this is something that can be used for a brew kettle. I think it can, but maybe you can confirm this for me please...

I have been very interested in filtering my beer. I'm gonna check out the projects list and search for some ideas. I did see that there are inline filters I could get. Thanks Guys!

But maybe it can be useful for something. I purchased a Shurflow 2088-403-444 for 15 bucks on the fly hoping to get away with a steal. Well, apparently the casing and parts are able to withstand 90 degrees Celsius, as the case states on it, but when I got home, the spec sheet says the liquid...

Before you pitch on brew day, you should decant some/most of the liquid off the top too. And make sure you swirl around the yeast after to bring it all into suspension before you pitch too!

Well, I would have suggested after 24-48 hours to put it in the fridge and take it out before you start to brew to let it come to room temp. Leaving the starter out for a week won't really hurt them, but it usually finishes fermenting within 24 hours for a starter size, so it doesn't help...

I used the pacman for a random brew and a Scottish ale, both times, this yeast needed a blow off tube in a 6.5 gallon carboy. I didn't learn the first time, and ended up with it spraying all the way up to the ceiling of my closet! Never again will I use this yeast without a blow off tube for...

How have you stored the starter since Saturday? Have you added to the starter over this past week?

I wonder myself as I know that beer can be aged in the bottle. So why pasteurize then?

Is it required for larger breweries to pasteurize their beers in the USA? How common is it for microbreweries to pasteurize their beers? Is pasteurization used more for keeping the taste of the final brew(not that the process keeps it, it does alter it, but I believe that one week in the bottle...

Temp for OG was taken at 60 degrees. I also forgot to say I sparged for 12 minutes at 169-170 but did not stir much. Top off water was less than a 16 oz bottle of water on the original mash. I added about 3 gallons of water to the carboy as I had a lot of absorption and loss from boil. What...

Hello, my recipe is as follows for a 5 gallon brew: 6 lbs vienna 1 lb munich(german) 1/2 lb crystal 10 1/2 lb crystal 30 1/4 german black caraffe 1/4 carafoam boiling(50 minutes) 1/2 oz magnum flavoring(20 minutes) 1 oz Tettnanger Aroma(7 minutes) 1/2 oz Strisselspalt wyeast no starter...

Stressed yeast....Gotcha, I missed that at first. I will try that and let you guys know if I need more info. Thanks.

I have a fridge and a temp regulator for the lager temps. That is no problem. I trusted my brew store when I showed them the recipe from the book(complete joy of home brewing, vol 3, pg 233 Doppelbock) and I mentioned starters, they said I don't need it as yeast is so fresh, and starters were...

That's one problem I have. Stained yeast or Yeast strain(ed) does not bring up info about that, but different strands and straining yeast from another substance. Is there another term I should look up? I don't understand this topic and I can't find info on it.

I have been trying to use the search but the search is not too good here. Basically, I want to know what is Yeast strain. And besides not enough yeast for the pitch, what else can cause this. And what is this exactly? And if I did not use enough yeast on my initial pitch 48 hours ago, what...

What would happen if I was to add more yeast tonight? Would this be more harmful or would it help prevent/remove some of those off flavors?

Thanks, I'll just let it age and hope for the best then.

So I should then get 2 more yeast packages? It will be more than 24 hours since I pitched. Is that ok? Or is it too late and I should just wait? I am going to my brew store today anyway for a new hydrometer. I can get 2 more packets and pitch them right in. Any advice? <edit> Fermentation...

Hello, I have been able to find most my answers with the search, but could not find a few things that I am sure I am not the first to ask or even......worry about :p And for some reason the advanced search does not work. Actually, I should say does not display for me. Anyone know why that is...