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4x5 gal untapped kegs, 4x5 gal tapped kegs, 2x5 gal fermenting, and a bunch of bottles

DOPPELBOCK its the king of malt in my opinion.

I usally keep my beer around 45* you will be shocked by the flavor improvement from 38* to 45*

I usally use 3.25 gallons for strike plus .1 gal / lb of grain (10lbs i would use 4.25 gals) and x gallons for sparge to give me 6.5 gallons in the kettle and 5.5 in the carboy

1. thats what I do 2. o2 is a very good thing, most homebrewers do something to add air to the wort prior to pitching yeast, I inject pure o2 3. The faster you can cool the wort the better, I started out doing what you do with the ice bath. 4. heinekien bottles are fine as long as they...

I would think just alittle bit infected today would be quite a bit more infected a week from now. send me your address and ill help drink all of your beer quickly ;)

I am usally sober when i heat the strike water. have a few while I mash, hammer a few more during the boil. Usally by the time im done chilling and carrying a 5.5 gallon pale of beer up 26 steps, Im completey gone :mug:

I often do the "build your own 6 pack." I look for interseting new flavors and styles to brew

I like the idea of a RIS and a sour brown havent made anything sour yet this might be my gateway

Googled it, 1) sulfur strip 2) Barolkleen 3 ounces per gallon hot soak for one hour, rinse well 3) sodiummetabisulfite 2 grams per liter plus citric acid one gram per liter, hot soak for 30 minutes, rinse well 4) rack the beer! not sure what they mean by sulfur strip hopefully someone else...

I usally leave my beers in primary for 6-8 weeks and have seen an improvement from when i only left them for 3. extra time is almost always a good thing :)

Looks ok, might get one but i would move the burner up closer to where to pot sits. It says it comes with a liquid propane regulator but you might be able to use the burner for other fuels

Google "son of a fermentation chiller", i have one its great, easy to build too

my first batch i was told to leave the grains in until it starts the boil... dont do that hah, you will be fine

+1 on Brewzor

did the same today with my "Late Season" SWMBO spice ale. I checked the gravity out of the mash tun and it was 10 points low, thought about sugar but decided to let it ride, checked a cool sample going into the fermenter and i was actually above what i hoped. SWMBO did her first mash by her...

I need to build a second fermentation chamber so I can brew. waiting 2-3 weeks between brew day isnt cutting it. Built a SOFC and love it but I just need more space!!

yummmm!!! 158* mash sounds like and great combo for a sweet think stout. never thought of mashing that high but will give it a shot, maybe a nice double chocolate for me. keep it up :mug:

Thanks for all the answers, I think I might try the strainer method with my malty beers and stick with the just dump it in the hoppy ones. I like to keep the hops in the fermenter, Im not sure if i get anything out of them but it cant hurt.

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