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What's the boil time for this recipe? I normally do 60 but I've seen some wheat recipes that boil for 90.

I ferment in a 6.5 gal carboy. If I wash the yeast cake in the carboy using 3 cups of water roughly how much should I try to collect for repitching?

Would washing the yeast get rid of any hoppy carryover?

Is it ok to pitch new wort directly onto a yeast cake from a previous beer? I've got a red ale fermenting with English ale yeast and I would like to pitch a porter once it's finished.

Success! I switched the false bottom to the HLT and everything worked perfect. Turns out the bottom of the mash tun had bubbled up a little from the heat of the strike water and was blocking the flow. Thanks for all the info.

Loose like off the fitting completely? What was your solution?

It is connected with thick walled 3/8 hi temp tubing so I guess that's a possibility.

I went with 1.5 qt/lb so it was about 15.75 quarts.

I only opened the valve about 1/2 way, once nothing came out I opened it all the way. Is it possible the grain was milled too fine?

It was 9 lb 2 row pale, 1 lb crystal 40l, .5lb crystal 90l, and 2 oz roasted barley. Trying to do an aggressively hopped red.

Just tried my first AG batch using a NB 5 gallon cooler system. Everything was going great till I tried to lauter and nothing came out. The system has a false bottom and I tested everything before I started my (attempted )brew day. The grain bill was about 10.5 lbs. What could be causing this?

Thanks for all the advice, I was lucky and found a 40 qt stainless steel pot. Now all I need to do is install a ball valve...

I just recently got a 5 gallon all grain cooler system and now I need to get a bigger brew kettle. I can't decide between a 32 quart or 40 quart. My initial thought is the 32q may be too small. Any advice?

I've been extract brewing for a year and a half. Last week I finally stepped up to all grain and I want to convert some of the extract recipes I've developed into all grain. Any suggestions?

Sounds interesting. Did you use the same hop addition?

Just moved my batch to secondary to dry hop. The sample tasted great but the color was more dark brown than black. Anybody tried the briess blackprinz? I'm wondering if that will bring an even darker color without adding more dark bite.

Awesome, thanks for putting my mind at ease.

I've just gotten a hand me down CO2 tank and regulator. I also just kegged my first batch so my experience is very limited. I got the tank filled, hooked up the regulator and started force carbing my keg @ 40 degrees. I noticed that according to the regulator gauge the pressure in the tank...

After transferring from primary to secondary I realized that my batch is at about 4.5 gallons. I was thinking of adding .5 gallons of ro water to bring it up to the full 5. What are the drawbacks of doing this?