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I'm struggling my way through all 51 pages and can't seem to disseminate a 'final' recipe #2. Anyone have it with grains in total # for a 6.5 gallon batch?

Do you have a source for your tube and stopper setup?

Ah. Gotcha. You add the vodka, not the zest, right?

Thanks for this recipe post. It sounds awesome. I ended up at 50 instead of 52 for my OG, but I'm a skoshe over 5 gallons, so I think I'll be good there. Just finished it a couple hours ago. Any suggestion on how to treat the orange zest with a keg? Sorry if you touched on that already, but...

Just finished mine up. Great plans. I just modified it slightly due to some part availability and ended up with a fantastic seal using some grommets and O-rings. Thanks for the post. Edit: Did my second all grain batch today. Efficiencies are right in the ballpark, so the braided SS hose is...

I've got an option to buy a 15.5 keggle with proper hole for a valve for $75 or a 9 gal SS Bayou Classic Kettle for $50. I am just moving to AG from extract. I have no more storage room right now to brew more than 5 gallon batches, and typically use my stovetop to start the boil then move...

As is almost always the case in homebrew, a little patience went a long way. Coming out of the tap just fine now. A little slow, but perfect carbonation level and perfect head. Dang tasty brew, too. Thanks folks.

I just finished up a keg of Hefeweizen following the same protocol and it was perfect, but this one is a pain for some reason. My CO2 and Beer lines are both about 4 feet. I de-pressurized the keg down to 4/5 PSI and its settling down a bit. Probably another couple days and it'll be where it...

I know there have been a few of these threads, but had a question I couldn't find on them. On this Wit that I charged the keg on a couple days ago, I am getting solid foam out of the tower tap. Almost whipped cream consistency foam. I'm seeing very few bubbles on my beer line. It looks like a...

I boiled too many bottle caps. Can I put them away for another day to sanitize/boil again, or do I toss 'em?

Thanks for posting that pic. Mine is doing something similar and I was going to post the question myself. Mine isn't as pronounced...more like a grayish/whitish haze starting to collect in the exact same area. Its been 2.5 weeks in the secondary and hasn't gotten any worse in about a week, so...

I transferred to secondary after 5 days. Right now is 2 days into the secondary, so a week total. I have no problem leaving it in secondary as long as necessary. If longer is better, I'm there. Its been at a steady 65 degrees in a dark corner of my basement the entire fermentation process...

First post on the forum here, so hello. This is my first batch of brewing in about 8 years, so please bear with me. I'm a noobie all over again. I've got a fairly mild Pale Ale I just brewed up last week. The directions go back and forth between what to do if using single vs. 2 stage fermenting...