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Im going for it all. Yeah I lost a lot from just the junk at the bottom. It takes about 16 ounces on brew and 16 ounces dry hop so there is lots of sediment. Next time I will brew it with a few extra gallons. I will post how it turns out.

So I made 10 gallons of a Pliny Clone Imperial IPA. It just went to the secondary and I got about 8 gallons (lots of trub). Should I adjust the amount of dry hops (*.8)?? Thanks in advance! -B

It's a small 20liter (5gallon) barrell.

I made an awesome Belgium tripel and want to barrel age it. I have new american white oak barrel. I have some questions: I assume no carbonation or refrigeration? Once I drink it how do I condition the keg for the next batch? I am going to fill it with water for a few days before I keg to...

Im going to run this again. It was soooo good. Same mash temp profile except 15 mins at 160. Next time I am going to try some melanoidin malt. Will let you all know who it turns out.

O, I was drinking and spaced out! :drunk:

Im going with 2 vials in a 2L starter. Mr Malty says figure I need 5150B cells and this starter should get me close enough.....

This turned out fine!

Its a 20L (5 gallon) new white oak. I am thinking of a portert and letting it sit for a bit.

I want to make 10 gallons of a dubbel and realized I have no DME to make a starter. I only have a single vial. What can I do? I was thinking of brewing tomorrow. Air locking the batch and making a starter from some wort and pitching the next day after?

I was way over.. I boiled it for about 3 hours and got my #s.... I used a 5.2 ph buffer. maybe that would help. It tasted good going into the fermenter.

Sounds good. I have two barrels and might do an IPA and something dark.

I am looking for something to put into new white oak barrels? I was thinking a stoudt? Any recommendations?

4lbs of hops! That is a TON of IPAs.... I bought this crazy fermenter and luckily was able to cancel when I finally realized (after a few days) that I did it! And AG is the best. Along with this site and you will be set.

So I flaked and doubled my starting water in my mash. I already have it in there and plan on to just boil off what I need to. Is this an issue? Would it change the flavor by brewing so long? I will calculate the time and add the hops at the right spots towards the end. Will I get maltodextrins...

Right! I didnt consider the body. The belgium i had didnt use candi sugar but all grain. It was syrupy and heavy.

I read some Belgium triples are brewed without candi sugar. Is there a formula to replace 1 lbs of candi sugar with grain?

Updated the code to autoconfigure (almost everything still working on that), control valves with PWM (MFT Actuators) , ftp server and more.

It is MF C#. The pid code sounds cool. Thanks!

OK. I started to update my blog again and put the base code of LABS on google code. http://bakkerbeerhouse.com/Default.aspx I plan on working on a punch list of todos today and will post on google code as well. http://code.google.com/p/lazy-automated-brewing-system/ I need to work out reading...