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Im in! Thanks SS Brewing!

Thanks Spike Brewing!!!

Thanks Kegconnection!

Thanks!!!!! :mug:

Sign me up Scottie!!!!! :mug:

Thanks Wissa! That was kinda what I needed to know. The metal was heating up very hot then after turning the burner it continued to distribute the heat to the mash. Overshooting it.

I am having issues with mash temp. I use a 15 Gallon Sanke keg with reflectix wrapped around it. I heat my strike water to the recommended temp, mash in and stir. Here is the scenario.... Last weekend I mashed 1in had an issue with the temp dropping to like 147 and I needed to be at 152...

Thanks Norcal!!!!!! :mug:

I will definitely try another.

You might want a little more headspace next time. If you get a vigorous fermentation it will come out your airlock.

I brewed a Rye Saison as well last weekend. 17# of 2 row and 6# of malted rye, I also added about a pound of flaked oates and a pound of instant oates. Instant oates not a good idea....

pgrebus, sounds good I will try that.

How many of you have had this beer? It was my first sour beer, and I'm not impressed. @ $20 for one bottle I was a little upset. The first taste was like wow this is sour. A new beer, let it mellow a little and give your tastebuds a chance. So the first glass is done, second glass its not...

I can tell you this..... malted rye is a PITA in the mash tun. Jammed up my mash tube, had to transfer by hand with a pitcher and strainer. I did have oats in there as well, that didn't help either.

I just purchased one from williams brewing. I used it over the weekend. How long do you all recommend that you leave the oxygen on in the wort? I read somewhere that 30 to 50 seconds was sufficient? From the post above they state 2 minutes. Whats the consensus?

I have 2 vials of white Labs 565 Belgian Saison. I purchased them 2 weeks ago from Northern Brewer. I was planning on brewing tomorrow and forgot to make my starters. If I put both vials in a 4 liter flask and put it on the stir plate today will they be ready by tomorrow? I am making an 11...

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In all of my brews the vigorous fermenting dies out around 3 days. But the yeasts are still working, like Coff stated take a gravity reading at 10 days and see where your at.

My preference is the more natural the better, people have been brewing without added chemicals for thousands of years. Take your time and stir....

I just watch it, as it starts the rolling boil I stir vigorously, and turn the head down just a tad. After it gets settled I turn the heat back to a rolling boil.