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I've only got two under my belt this year but doing a 3rd (Oatmeal Stout) this weekend. 9 gallon batches :)

+1 for ebay Just got to use mine on a Brown Ale this weekend and it works great! I even pulled samples and checked with the hydrometer just to make sure they were both going to agree!

Palmer ( www.howtobrew.com ) reccomends sparging with 1.5 times as much mash water, but this can be quite a challenge sometimes, especially when you are building big beers or don't have lots of room to boil. Other recomendations are to stop sparging when the gravity is at 1.010. I just...

I think what everyone is trying to say is that; yes, your idea would definitely work! However, if you're going to be buying copper tubing, then you might as well build a regular immersion chiller or even a CFC. You said you like to build stuff so either way you went should be fun/challenging...

Welcome to the forums Billy and congratulations on your first brew! Sounds like your first brew went a lot smoother than my first and lots of others as well! Patience is key at this point, but I'd be lying if I told you I didn't tear into my first few brews when they were still green! Keep up...

Thanks for the responses guys. This all started because I was planning on brewing the same day as the original posting, but was dependent on finding some gypsum. The only gypsum I found was the stuff I mentioned above. Due to the time frame I didn't have time to place an order...

Okay, I corrected to reflect CaSO4, I was just being lazy the first time. I called the phone number on the bag (imagine that) and the guy I spoke with said I probably shouldn't use it and recommended that I call their food grade division....I left a message. I have a problem buying this stuff...

Long story short - I need to add Gypsum to my mash water. The only gypsum I can find in this town is Sof'n-Soil. Data sheet here: http://agr.wa.gov/PestFert/Fertilizers/FertDB/prodinfo.asp?pname=1954 Guaranteed Analysis (from package): CaSO4 - 84% Ca - 19.6% Sulfur - 15.6% I'd be okay if it...

I think if you want to try cold conditioning, go for it, homebrewing is all about experiments! I don't think anyone will promise that you'll notice a difference, but hey, at least you tried something new and who knows....maybe it'll be the best porter ever! On a side note, all of my beers are...

SuperiorBrew, sounds like we have almost the exact same method. I've been away from the comp for awhile, so I wasn't able to chime in. I have a 2 tier setup with converted kegs, check it out here if you want: www.mybrewery.shutterfly.com the pics are a little old and I need to update them. A...

To expand a little...this will prevent boil-overs and more importantly prevent DMS. You can read about DMS here: https://www.homebrewtalk.com/wiki/index.php/DMS

...I was just going to say this sounded like a personal problem... It's not the size of the bottle though right, it's whats in it that counts...

:off: BierMuncher...what the heck is that next to your Kegerator?

I just moved as well and although the water isn't brown and stinky where I'm at it sure does have a ton of minerals and is cloudy out of the tap. I went and got myself a Culligan as well. It's not the RV filter but an under the sink version..this one here I think...

Good thing I read through all these damn posts because I was gonna say the exact same thing!!! Plus...Whiskey in the jar was just on the radio when I went to lunch!

I started kegging not long ago and the way I carb depends on how long I want to wait to drink or if I want to drink not quite fully carbed beer. I'll put it at 30psi or so and shake the crap out of it for a little while (10 minutes maybe?) then I'll stick it in the fridge and turn down to about...

Oh DUH, I remember thinking about that before hand, thanks Bobby! I don't have any pics of my setup, but my FB goes to the edges of the keg...although I'm going to trim the edges before I brew next to make sure it's 100% tight!

Thanks for the idea Sparky! I think my problem is two fold... One, I don't have the false bottom "secured" to the bottom of the tun (or BK as I have one in there too). Two, I recirculate my mash so I think the sucking from the pump may pull more grain through (like with the end of a sparge)...

You done a lot of thinking. I don't like having thermos in my mash, so I can stir when needed. I've got a similar setup and I've not done it yet, but I plan on putting a thermo on the intake and outlet of the recirculation part of the mash so I can better monitor the mash temp. I've got a T on...

Wow, what a sad excuse for a brewer...I made the above post back in June and just now finished my false bottoms...I guess it's a good thing I brewed a Belgian Wit last weekend! Still though, thats almost a 3 month break with no brewing...I knew I was in trouble when I got down to my last 5...