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I use a cheap hair dryer. no light, and built in GFI..

I use a cheap hair dryer. no light, and built in GFI..

That does look good. Do you use the dry nottingham yeast? I have never used dry yeast and have't made a batch without a starter. But a quick search in the thread and it looks like that is what everyone is doing.

That does look good. Do you use the dry nottingham yest? I have never used dry yeast and have't made a batch without a starter. But a quick search in the thread and it looks like that is what everyone is doing.

The problem with this is that now your wort isn't sterile. When you have it all in one mason jar for the starter you pop the top pour it into the sanitized flask and you are done. I have been using extract in this process, but I have toyed with the idea of grain to lower the cost... This...

I was looking all over for something for my first batch and couldn't find something that I was comfortable using, stainless steel, smooth etc.. Then one night I was looking through our pots for dinner and I found it! A steamer basket from out calphalon bot set that worked perfectly. No sharp...

I don't believe you really need to raise the temperature to mash out. The only reason is that you raise the temp in a traditional setup is to stop the mash process, so pulling out the bag is what stops the mash process for biab.

It is called an elbow or gooseneck shank, it is made specifically for towers: Make sure you can still get in and tighten it, and you can get the washer and nut on, that can be a trick if you don't have small hands.. or a mouse with sneakers... :) Stainless Steel Elbow Shank

Interesting article, but why are you concerned about the husks? I thought that was just an issue for stuck sparges. flips

That's a decocotion mash. I am assuming you are batch sparging? Take a look at this page. http://hbd.org/cascade/dennybrew/ I biab, so step mashes are pretty simple, you just turn the heat up. I would suggest you do single infusion with Denny's process. flips

Cleaning in the middle of a Wisconsin winter is a real pain for me, but in the summer it’s much easier. Granted, it hasn't been much of a summer, but it has been above freezing for the last couple of months.. :) I only have a 5 gallon setup, so I will dump a gallon a trub into a 5 gallon...

I just found a helper to help pour out for the first year or so. I got a really good deal on a false bottom so I added that and a ball valve. It is nice for batches that have a lot of hops, so the false bottom catches it. It is also nice to just open the valve and let it drain while I am...

Why would you need a 90 minute mash or boil? I don't understand how mash or boil time would have to increase because of the biab process? I understand the new for a 90/90 for low mash temp or wheat, and DMS reduction, but not due to the process. +1 on this! A failure would be spilling...

I've been waiting to add both cascade and centennial to my garden. They finally went on sale at midnight. They have limited quantities, so you better act fast! I just ordered cascade centennial and magnum! Here is their facebook post:

wow. that is a great deal! That's what I was picturing when you said floor corker. That's twice that much at my LHBS... http://www.northernbrewer.com/shop/portuguese-floor-corker.html Portugal must have a free trade agreement with Canada... :) flips

Sorry Revvy... I was being a smartass.. I thought what you posted was different than what is used in that article. I thought that article used one like this from NB: http://www.northernbrewer.com/shop/colonna-capper-corker.html Which seems to be the description that you posted above...

I will give it to you for being close to $35... But it misses on the floor and the corker parts... :) From the description: Caps beer or domestic champagne bottles with metal crown caps, does not cork wine bottles. Edit: I suppose you could sit on the floor with one of these... still not...

New for $35?? where is this? flips

Please pm me the details

+5 = 24,977 Just did my first ever batch yesterday.