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Good to know on the kettle size. I'll cross my fingers. I did hear back from GE. I didn't ask specifically what might be causing the discoloration, but rather what can be done to prevent it. The response was close to what I expected, unfortunately. My message in bold, their response in...

Just to check on something here... the manual states that you shouldn't be using a pot with a diameter larger than 10 1/4", but you cite boiling in 8 and 15 gallon kettles, which likely are larger than that. You haven't had any problems? I think mine is pushing 12" and I don't want to blow this...

Awesome. I can do that easy. Thanks so much!

I emailed GE - I'm not holding my breath for them revealing anything helpful. I hadn't thought about the induction plate! The only hitch is the need for an outlet that can supply that kind of power... any idea what it would cost for an electrician to come out to install something like that...

There has been some discoloration on the pot, but that's been used 50+ times for brewing so I haven't noticed a huge difference in how gross it may have gotten just from this past boil. As for the stovetop, really only the raised edge of the stove (around the outside) has blued. And yes, it's...

We just upgraded our kitchen stovetop to include a 20000 btu burner - pretty awesome! Downside: the first batch I brewed caused the brushed stainless steel to stain purple/blue because of using such high heat for an extended time (definitely not from boil-over), making the otherwise very...

Sounds like what I expected - thanks for the response!

I recently brewed a saison with Wyeast 3724... and it stuck at 1.032. After some research I ended up pitching in a packet of 3711, and it finished the job -nicely - and the beer tastes awesome. :mug: I've read in other threads that harvesting blended yeasts can work very well, but I was just...

Someone above made an interesting comment that I am interested in hearing more about... When everyone is giving their estimates, are you spending a full 60 minutes boiling? Sometimes I guess that is 90, but I'm more interested in hearing from people who might be doing a shorter boil? Sent...

STPUG - that was AWESOME. Exactly what I was looking for. The clarity you provided looks like it'll be very helpful - I appreciate the time you took to type it all up! I'm only bummed that my Homebrewtalk app didn't notify me of your response. From the research I've done on this (and with...

I just completed my first yeast washing from a low-gravity Scottish ale (OG 1.042). I condensed the yeast into 2 pints-sized mason jars and they're sitting in the fridge. I want to use one of these for a beer that I won't likely brew for another 3-4 weeks. Because I won't be using the yeast...

Oh yeah, and I bottled today. Tasted pretty good considering I used three yeasts and had it sitting in primary for 6 weeks. Sent from my SCH-I535 using Home Brew mobile app

Follow up... I tried the dry champagne yeast, but that didn't budge the gravity after 10 days (probably because I didn't rehydrate it). So I went to 3711 as my last resort - bingo! Got the gravity down to 1.012, which is pretty close to what I was targeting. 80% attenuation, I'm content with...

Well, I've certainly gotten my answer: move my arse outside and get a propane burner. I've become remarkably efficient (IMHO) with my brew day, but the heating (mash water, sparge water, boiling the wort, etc.) just takes too dang long. Once I complete all the possible steps I can to prepare...

Several you are saying that your brew day only takes you about 4 to 5 hours. My brew days, for all grain, rarely take under 6.5 hours. I'm trying to figure out what aspect of my operation is taking so much longer than yours. Do any of you who are taking only four to five hours boil water or...

Oh man. Time to take the dive.

I assume you guys have propane burners? If I'm running all-grain, working with my stovetop I end up @ 6-7 hours from start to finish.

Hops flavors and aromas tend to taper-off after extended periods of time. Some extract additives (vanilla, etc.) will also "fall-out" of the beer after time. But in terms of going bad, that typically only happens if an infection took hold during the fermenting/bottling process.

I usually go by the 3&3 rule. Three weeks in primary and 3 weeks carbing in the bottle. For basic beers three weeks is plenty for allowing the beer to finish fermenting and also gives some time for the beer to clarify a little. The three weeks in the bottle for carbing should be plenty unless...

So, "my LHBS" in this case actually refers to the Northern Brewer in St. Paul. Despite their share of the homebrew landscape, I will admit that I know better than to go in asking for help without doing some research ahead of time. In this case, the recipe I got was from Brewing Classic Styles...