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I had a boil over in my Grainfather G30 yesterday and now have quite a bit of dried wort on the outside of the unit (including the pump housing). Wondering what is the best way to clean this without damaging the unit? Obviously I can't soak it. Anyone have this problem in the past? Thanks...

On the homebrew scale, I think it's a great idea. What the cost of scaling up the grain bill for 10 gallons? $10 maybe? I'm still sparging but seriously considering no sparge!

Thanks to all for the feedback! Forgot to answer the salt question. I used 15g of kosher salt. As for aeration, I only shake the fermentor. It hasn't failed it the past so I wouldn't think that was the cause this time (I could be mistaken of course). Still no signs after 48 hrs so I ended...

No air lock activity, lack of krausen and gravity reading.

If you're going to carb with priming sugar, I would definitely do it in the keg (either carbonate in the keg or simply dissolve the sugar into the beer in the keg). Just easier to transfer into bottles once carbonated that using a bucket. IMO

Hi all, Just brewed a gose which I kettle soured using grain. No problems with the souring process. After I soured the wort, I boiled for 30 min and added hops per my recipe. My plan was to then finish off the beer in my fermentor with 1056 yeast. I made a starter which fermented nicely but...

Hi Chris-in-Seattle. What did you end up doing with the beer? I'm curious because I'm in a similar situation now. My abbey ale just finished primary fermentation after about 6 days at 76 deg F. since this is a low flocc strain, it's very cloudy. did you cold-crash yours? if so, did that...

I was considering harvesting the dregs from a bottle of Allagash Tripple for my next brew but then remembered that some breweries use a different yeast to bottle condition than the yeast used for fermentation. Does anyone know if Allagash uses the same yeast to ferment and bottle condition...

I appreciate the feedback. Thanks!

Good to know. I remember reading somewhere that tannin extraction occurred at higher temps.

I usually end up letting it sit for 10 min. But now I'm wondering if I'm extracting tannins by doing that.

For all the batch spargers out there, I have a quick question. Once you drain your 1st runnings and add you sparge water, how long do you let the mash sit before draining?

Wait! Isn't Zima German?

Reinheitsgebot, the German beer purity law was enacted 500 years ago tomorrow (4/23/1516)! http://reinheitsgebot.de/en/home/ What are you doing to celebrate? I won't be brewing unfortunately, but I do plan to work on my new brew stand build!

oh heck yes, I'm in!

Great inspiring article! I would also be interested in more details on your new system. Of particular interest is your brew stand. I've been looking to build something like that for several months now and have been struggling with materials (i.e. what to use for the stand). Looks like it's...

Nice Lineup! I'm in!

I'm in!

I'm in!

probably better to stir the f*** out of it as you say than to gently stir it in. The yeast need oxygen and a vigirous stiring will help provide that. It should take about 24 hours before you see any activity in the airlock depending on the type of yeast you used.