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Break that sparge up into 2 sparges. 1st one 2.25-2.5G 180-85 degree water. This will get you to 170. 2nd 2.25-2.5G 170 degree water The more you sparge the more sugar you will rinse out. If pot size is an immediate concern, you can always put a gallon into another pot and throw it on...

Only time my wheat got stuck was when I used a pump. Gravity fed, nice and slow, wont be an issue. I have never used hulls.

You will need to insulate your CO2 tank from the heat generated by the coils in the side of the freezer. The temp change will make your pressure all jacked up as it changes the boiling point of the liquid CO2 and thus pressures inside the tank. The regulators you use wont deal with it properly...

For those of you scared of a boil over,Fermcap. Most brew shops should carry it. It is food grade silicon that prevents foaming and thus boil overs.2 drops per gallon. It promptly sinks to the bottom and to is left behind when you rack your beer. You only have to really watch the boil at the...

I keep a few growlers and when this happens I start funneling a growler a day to one of my mooch friends. I have a few that even when I give them half infected or esterrific beer they bring back the growler begging for more. I have an irish blonde at the moment that turned out tasting more like...

Their flagship beers taste like poops mcgee. Americans will buy and like anything if you market it correctly. This is especially true due to the fact that 99% of american beer drinkers dont know what a decent beer is. 4 out of the 5 top beers sold in america are light american pils (the S is...

Same thing happened to me the first time I brewed an all grain irish stout. 1.018. Honestly was the best stout I have ever made and I have yet to be able to duplicate it. Wyeast irish ale was used that time. Right now I have an irish stout in the primary stuck at 1.020 as well, SA-04 yeast. I...

Here is what I do- 1-Unless I dry hop,lager, or it is a high OG beer I skip secondary. 2-Rack beer into keg and chill 3-About 24 hours later I add gelatin mix and put 30 psi CO2 on it, constant supply at 30psi. 4-3 days later bleed pressure down to 10-12 psi, which is serving pressure...

Huge pain in the ass to adjust volume and gravity preboil. Post boil you would be throwing off your IBU's. Going to just use Beersmith to adjust grain bill.

I wish I could do the opposite and bring my eff down. Up until now I have always used all grain kits from NB. last weekend my OG was supposed to be 1.042 on a dry irish stout. My actual OG was 1.056. 86% eff batch sparging.Now I will have to move to the next level and stop buying kits. Probably...

Ive used this yeast in both some brown ales and a dry stout. I didnt care for any of them. All the beers brewed with it had the same ester profile that detracted from the beer. The times I used it, the beers had were malty > hoppy by design and 1332 didnt give me the final result I was looking...

my 2c Hefe's get their flavors from yeast esters ie banana clove. To brew a good hefe, skip the starter and keep ferment temp 70-75. If you coddle the yeast it wont stress and throw desirable esters. I would guess your lemon may possibly be from a bacterial infection. I brew an infected...

Put a tight fitting T-shirt over your primary carboy. Doest have to be tight but a loose shirt will have pockets of air that act as insulation and lessen the effect. Make an ice ring out using a bundt cake pan bought from the store for a few bucks. Turn it upside down and run the faucet over...

The best dry Irish stout I ever made was with 1084 at around 58-60 degrees. It dipped into the mid 50's and fermentation petered out at 1.018. I thought maybe the temp put it to sleep. I heated it up to 70ish and agitated yeast to no avail. 3 weeks later kegged it. Best stout I ever made...

Dont get a cheap ebay Chinese refractometer. I did and it is horribly inaccurate no matter how many times I cal it. Dont pay half as much to get something that is totally worthless.

Just an idea I have from doing the same thing with a carboy. Dont jam the airlock down so tight. Make it the path of least resistance. The less pressure that finally pops the top, the less of a mess you will have.

I had the same problem with an all grain batch of stout. Waited another 3 weeks and it crept down to 1.018. I said screw it and reluctantly kegged it. Was one of the best beers I have ever made. One thing you may do, if it is in a bucket, is give it a stir and put the yeast back into suspension...

I did an experiment one time where I made two batches at the same time. One was trub and all. Nasty looking. The other was filtered through pantyhose making crystal clear wort in the primary. The end result was both beers came out crystal clear in the glass. I used whirlfloc, secondary with...

For me it is about time and effort. My time is money and a 5-6 hour brew day is enough work already. You may be able to chill in the same amount of time but it is a lot more involved and work intensive. Dealing with going to the store, buying ice, bringing it home, and having a big process isnt...

The lactose is added for sweetness and isn't fermentable. It will show up in your gravity reading. Not sure how much 2 lbs would alter the gravity. Check into that to get a true reading. I have made many a AG stouts that seemed to have a High FG 1.017( No lactose). They turned out to taste...