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I had a 18lb grain bill with 4.25 lb of rye: 13.75# 2 row pale 1# cara rye 3# Rye malt 1/4# chocolate rye 1 ton of rice hulls I could tell stirring the mash (1.1 qts/lb) that this was more gelatinous than normal. I have a cooler+braid MLT. It stuck bad. I eventually did two batch...

Last night's brew went a little over volume. My carboy was full to the throat, before I added the yeast slurry. I capped it with a stopper and blow off tube but the liquid level was right to the stopper. Perhaps a little heavy handed. Cut to 24 hrs later and the blow off vessel, a quart jar...

My first time with this yeast, and I can't ferment in the warm part of my house (toddler). My basement is at 55F. Too low? What are the ramifications of a low temp. BTW the Nottingham website didn't have a temp range obviously listed.

My MLT is a 10 Rubbermaid. I made a SS false bottom out of heavy gauge stainless, drilled with 3/32" holes on a 3/8" grid (roughly). The first run I got grist through around the edges which plugged up the valve. Since then I have added a stainless braid to the collection tube as a filter...

So I wanted to make a stronger version of Kaiser's Dunkel. Things went horribly awry and here is what I got. 13.5# Munich II (the darker stuff) .5# Carapils .5#Carafa Special 40IBU US05 Mash at 150F Decoct to 158F after 45 min OG 1.078 FG 1.014 This is not my favorite. Malty...

So I did it to myself again. Brewed a moderately big beer, intending a double dunkel (I know, I made it up). No time all week for a nice big starter, so I popped a wyeast activator before brewing. (I did take the otherwise good advice of my brewing store owner here). Pack did not swell, but they...

So the local AWESOME pub in Montpelier touts a beer engine. I did not have one, nor did anyone else while I was there. I did some research (not much) and I can't see how a beer engine differs from an old fashioned party tap, like the beer store rents you when you buy a keg. I understand that no...

New to me that is. The Jagemeister thread made think of the cold taps we used in high school. You know, a chest cooler with a aluminum plate with the tap lines running into it. You fill the cooler with ice and presto. What I'm thinking is similar to what I use now but more to the point. I...

So in batches past I've used an immersion chiller for about 20-30 min. to get the temp down to 120f ish. This was set up with a sump pump in a bucket of ice water (lots of snow in winter) and recirculating into the bucket to save water (well). Bad design so it's slow. At this point I would run...

I've not used wheat in my homebrew yet because of snobby prejudice, then by chance I did some research ( Which is a real buzzkill for snobby prejudices) and found that two of my local favorites use wheat. The beers are Long Trail Ale, and Otter Creek Copper Ale, both of which call themselves...

I've got 10 gallons of Septemberfest Ale that took 3 weeks to ferment down to 1.014 from OG 1.060. Used Wyeast Am Ale II that I washed back in May. Seemed like a very slow ferment. I am worried that the bottle conditioning will be super slow if I don't add some yeast. Any advice? How much...

I had not much luck with the site search on this one, would appreciate a link. What is the differences, aside from color, in these malts. I'm speaking of the base malts, I use Wiermans (I know that is spelled wrong). What I'm working on is my house ale. I've done three iterations so far...

So hey, I made a false bottom. It goes in a 10g. Rubbermaiden. Instead of a dome it is flat and sits above the drain valve. The valve has a dip tube to the center bottom to hopefully siphon up the dead space. I'm replacing a long stainless braid which I got sick of because it liked to snarl up...