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I have the tall version of the SP10 and it served me well for years.

How do you guys quantify your liquid transfer volume when using a pump? I am switching to a brew stand with a HLT and pump, and wondering what creative ways people use. I don't have a sight gage and my kettles do not have volume markings. I could mark my mash paddle with volume levels, but I...

Cold crashing should help clear it.

What size and type of Tart/Sour Cherry Concentrate bottles?

After making several high gravity brews, I would not try to mash 18.5# of Pale Malt and expect to hit my gravity. I would drop out at least 6# and use Malt Extract and maybe a little sugar to replace it. An estimated FG of 1.041 seems way too high for me. I would play with sugar, mash temp...

Thanks, this is what I was looking for. I guess "Fodd" grade shouldn't concern me.:)

What do you guys use for fermenting 10 gallon batches? I currently use a 5 CF Chest freezer with temp control for my 5 gallon batches. I am considering moving up to some 10 gallon batches, but I can not fit 2 buckets or carboys in the there. Surely there must be some 14 gallon container that...

Don't do all RO. The yeast need a certain amount of calcium to floc.

I've never had either of them, but if I wanted to make a "hard" lemonade, I would add vodka to lemonade, but if I wanted to brew a "hard" lemonade I would get 5 gallons of diet lemonade and add 5 lbs of sugar and add yeast. I'm not sure what Smirnoff Ice tastes like, but I would start with...

I go to Brewmasters Warehouse all the time. They will sell you sacks of grain, if they have enough. They also sell bulk hops in 8 oz. packs at a good price. Selection is limited. I think it is under misc. items. I love them and drop lots of $ there. They are not obligated to sell me sacks...

I just got a new Chugger pump and I want to know how people incorporate theirs into their process. 1. I added a spout to my HLT. How do you guys measure your additions to your mash tun? I used to dump the entire pot, but this won't work with a spout and pump. Any tips on this? 2. I...

I agree. With temp. control., I prefer most my beers fresh off the tap and under-carbonated over most commercial beers. I am disappointed with most commercial examples I sample (not that there aren't great commercial beer out there) . Plus, I usually have 3 other aged taps to pull from as well.

As RM-MN said there are many factors that can influence your decision. However, I will say that 5 gallons has been a standard size point. It gets you about 4 twelve packs per batch and there is lots of entry level equipment available for this size level. I also think it is a good beginner...

If your bottles are getting cleaned and sanitized then you are fine.

I was looking at the Speidel fermenters (which is why I posted). My concern was lifting them out. 5 gallons is heavy enough. I have a pump, but would have to prime and attach a hose to the spout on the fermenter at the bottom of the chest freezer. The 15 gallon corny keg is a great option...

I have been brewing 5 gallon batches for a while now and am thinking of getting a larger kettle and moving up to 10 gallons batches. My concerns are: 1. I use a 5 Cubic Foot chest freezer with temp control for fermentation. I can't fit 2 carboys or buckets in there. What do you guys...

I had to laugh at your American Ale grain bill filled with English and German malt. Oh, the irony. I would use some magnum at 60, and then late hop with Amarillo and Simcoe. I would have to call it something like William the Conqueror's American Expedition.

I don't understand why you would use the whole bean. You grind the coffee bean to to extract the flavor. I would never try to make coffee without grinding the beans. I would guess it would come out very bland and watery. So what are the possible advantages of not grinding?

I would also be interested in a couple bags.

I'm not a cider guy, but I would rinse and repitch the yeast at the rate recommended for the OG for the second batch. Otherwise you are leaving the same yeast in the bucket for 11 weeks. Rinsing the yeast will at least remove the dead yeast and should give you a healthy batch that can last the...