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Definitely sparging a bit more than you need to, but I wouldn't worry about it too much. No irish moss isn't a particular worry, either.

Trust me, I stirred a plenty when I added it in and tested at 160. It seems like I've had some calibration probs with this hydrometer in the past though. I always use ProMash for temp conversion and take temps at 120-150 often. That's not a good idea?

Check my sig. It's pretty freakin good and cheap. The drain is recessed in the floor so it drains like a champ.

I usually try to cool a little more before I take temp, but I'd missed a couple measurements due to company. I'm disappointed in my eff though, ridiculous.... 5.5 2-row 4.5 wheat malt 2lb honey 154F for 60 min Batch sparge at 180F

Okay, I've been doing this long enough that I'm pretty sure I know how to read a hydrometer, but yesterday's session confused me plenty. Reading 2: After honey added (post flameout) 1.040 @ 160F = 1.062 Reading 3: Reading after cooled 1.050 @ 80F = 1.052 How is that possible? I...

I made a Pecan Wee Heavy last year (Wrath of Khan) and there certainly wasn't much head and I don't think it had enough pecan flavor. Something wasn't right about it, but it was worth a try. I'm working on a Hazelnut Stout, too....

Classic look, makes me feel like I'd be cracking open an historically tasty beer.

Yes, it's true. It never estimates the infusions correctly, for me at least. It may get you to the first temp, but on a stepped mash it's off by miles. For example: 10.71qts at 141 to get to 128 (yeah, that's fine) 6.52qts at 210 to get to 154? Not a chance, took more like 14 Glad I...

I like the smaller batches once you reach critical mass of beer and want to experiment before wasting 5 gal on something. I'll do 2.5g batches instead of 5s once I have a fat stockpile, kind of nice.

I've warped a cooler once, but thankfully it wasn't my MLT because if the floor of the cooler is warped, I'm boned using the copper manifold. I use hot tap, but not full heat, just a shade under, maybe 160 degrees. Works like a champ Doesn't really take any extra time for me.

I like copper manifolds over braided lines, but that's me. Maybe it's the level of pita work that goes into it :)

I'll second the hop bag. Maybe the utilization isn't as good, but it's gotta be a bit below my threshold. I whilpool after and wind up with much less sediment than in the old days.

Tease.....

I'd take a look in the recipe section of the site first and there are plenty on other sites out in the 'internets' then post your recipe and gather some constructive critique.

I'm doing the very same thing on a wee heavy. Your second step-up will be more than a quart so make sure your vessel is the right size. I use 2qt milk jugs and they work great for the step-ups. Start with 2 basic starters, then nearly double that on the second step. Yeasties need to train up to...

Honey added to the boil, even at flameout is almost entirely consumed by the yeast unless it's over a few lbs. I've done a half dozen honey wheats for that very experimental purpose. I've found that adding honey to the primary after a few days of fermentation does the best flavorwise of the...

Absolutely can do.

I hear you. I could probably grab a couple Sammy winter 12-packs if things don't smooth out by then. I knew it was a stretch and it's definitely going to be a tasty one, just needs another month to smooth out the edges. Thanks guys

Okay, my new revision of the Glorious Red Sun of Krypton is being unveiled (video/pics to follow) at a monster holiday bash on Sat night. It's been in bottles since Nov 14th and is finally starting to mellow and lose the biscuity taste it had a few weeks ago so that's good, but I made another...