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I went a bit overboard and bought this large bottom freezer Whirlpool refrigerator today for around $1100. I'm planning no putting this is a nice finished basement, and I wanted the extra freezer space, so I splurged...

So what changes, if any do you suggest? I

Here's my attempt at cloning what I think is one of the best, most balanced, and complex beer in the world today. Here's my philosophy on this one... Burton Baton is a 10% beer with 70 IBUs. Additionally, according to Dogfish Head, Burton Baton is a blended brew consisting of a 50/50 blend...

Of course, of course.

After fermentation (which occurred after I re-pitched with Nottingham) the beer (albeit non carbonated) tastes MUCH better. Hints of Caramel, Toffee, and refined spirits linger on the palate far past the initial sip. I am impressed, and LOVING the fact that my first attempt at all grain is...

You're right. Normally I wouldn't worry about it. Typically I brew IPA's, and the wort usual tastes great. I suppose I was just expecting a great tasting result immediately. I'm just going to let this one age in secondary for 3+ months, and see what we got in early February. No need to rush it.

What about the "burnt" taste? Any idea where this might have come from?? Also, the Wyeast never took off. I waited 36 hours, checked gravity. Nothing. I'm thinking that I may have had a bad package of yeast. Anyways, I re-pitched, this time with the Nottingham that your recipe called for...

Are you kidding? No worries at all. Information is 99.9% of what makes this hobby successful for someone. Thanks for contributing!

I'm assuming it's IMPOSSIBLE to strain 100% of the grain. Correct???

What would make me notice grains during the boil??? Would something be obvious???

EXCELLENT QUESTION. Honestly, I don't know. I definitely couldn't see grain in the boil, but I have to wonder if there was small particles of grain in the wort. Honestly though, I can't see this is avoidable, even if the manifold hole size was smaller....

I brewed a modified version of this last night... Here's the recipe. 9 lb - Maris Otter 1 lb - Munich Malt 1 lb - Crystal 60L 1 lb - Special Roast Malt 0.5 lb - Amber Malt 0.5 lb - CaraPils/Dextrine 0.15 lb - Roasted Barley 0.10 lb - Chocolate Malt (Mashed at 152 degrees for 45...

On a side note - I actually "created" this recipe myself using BrewTarget, and with the help of a Scottish Ale that had been posted on this site earlier. Any comments? 9 lb - Maris Otter 1 lb - Munich Malt 1 lb - Crystal 60L 1 lb - Special Roast Malt 0.5 lb - Amber Malt 0.5 lb -...

I've read that some brewers try to get rid of the cold break by siphoning the wort prior to pitching. Why would someone want to do this??

Just used a funnel.

So I brewed my first All-Grain batch today, a Scottish Ale. I built my own 10G Rubbermaid MLT with CPVC Manifold. (Cut slots every 1/2 inch with my Miter Saw), and built my own Copper Wort Chiller. So anyways, I used brew365.com calculator to help with mash and sparge temperatures and hit...

I wish I could...

Hi Everyone. I'm going all grain and I've started to collect equipment. I purchased a large turkey fryer (36 quarts) to handle the boil. I also purchased a 5 gallon and 10 gallon rubber maid cooler to convert into a HLT/MLT. I'm looking at making the MLT using the DIY thread provided here...

In fact it will probably HELP things.

In my opinion, go all grain. You'll appreciate having the equipment right from the beginning. 1. (3) Better Bottles and fermentation caps. This way you can almost always have 2 brews going at the same time 2. (1) 7.5+ Gallon Turkey Fryer 3. (1) 10 Gallon Mash/Lauter Tun. Use the...