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Is this for a 5 gallon batch? I'm doing 5 gallons and the initial mash volume (with the 3 gallons of recoverable space beneath the false bottom) is almost the total volume needed for the boil. Beersmith calculates around a half gallon of sparge water when fly sparging is selected in the mash...

What I meant was, how are you adding your sparge water? Are you pumping it in from an HLT? Pouring it in from a pitcher? Something else? Also are you doing 5 gallon batches?

I agree with your theory. How are you delivering your sparge water, and are you preheating to mash out temp? Thanks for walking me through this.

Augie, I have the 16 gallon version as well. How are you calculating your sparge water? By entering 3 gallons as recoverable space in the mash tun in Beersmith, I am mashing with almost total volume needed for a 5 gallon batch.

Sorry to resurrect an old thread, but I am having this exact problem with the Bayou Classic 16 gallon pot. There are 3 gallons of liquid beneath the false bottom. I recirculate via a pump, so the mash really isn't that much of a problem. But the sparge is giving me trouble. I am not sure how to...

I am interested in making a Delirium Tremens clone. There is no shortage of advice and recipes online, but most of these call for spice additions similar to a Wit. I don't think spices need to be added to a clone of this beer. Any other opinions or suggestions?

I get a lot of bubblegum from this yeast as well, fermenting at ~68 degrees F.

I mostly listen to metal, but recently I have only been listening to The Sword or Mastodon while brewing, which are kind of light metal....

I would wash the yeast first to get rid of all the leftover hops. But many do simply use the whole cake.

I brewed this recipe because of the massive number of views and comments. I had to know what the hype was about. All I can say is this is a simple yet delicious brew that should please many kinds of drinkers. Thanks for sharing.

I would seek out Smartmouth and Young Veterans. Both are in the area.

I most often taste that yeasty "homebrew" taste from bottle conditioned beers. Especially beer styles that would not normally be bottle conditioned by commercial outfits. Try kegging. You will notice a difference.

Here's mine. It ain't pretty but it works.

Does anyone know if there are refrigerant lines running through the sides of this model, or are they all contained in the back. I would like to mount my gas manifold on the interior side of mine, but don't want to hit anything with the screws!

Thanks for the clarification. That is what I figured from your photos. I was debating getting some three-hole angle brackets (one hole on one side and two on the other) to lower the burners down another inch or so. I haven't decided, but out of the many ways to mount these things I think yours...

BD2xu, I am preparing to mount my burners in the same fashion that you did. (Two-hole right angle brackets.) Do you find the flame too close to your kettles?

Wow. I didn't know there were other death metal brewers! I have to go with Bolt Thrower, though....

PM me as well when ready.

Here's one of mine: http://beersmithrecipes.com/viewrecipe/124653/imperial-blonde Actually, I got the original recipe from one of the magazines and adapted it a little.

Looks like fun!