Recent content by Blender

You should be alright. I would shake it up every now and then plus I wouldn't pour the entire thing into the batch. I would let it settle and pour off the liquid and pitch the slurry. Good Luck

You don't have enough base grain to make a 5 gallon batch at 1.040. Where did you get the recipe?

Speakeasy Big Daddy and margaritas.

San Diego is great. There are several threads on the forum about places in the area. Here are a couple: https://www.homebrewtalk.com/f14/good-beer-san-diego-216215/ https://www.homebrewtalk.com/f14/san-diego-breweries-193756/

I would suggest "Brewing Classic Styles". They are all good recipes to begin with and then you can branch out from there.

My SQ 14 has been very good and reliable. I have had to clean it a couple of times but I have had now for 2+ years. I boil 14 to 15 gallons on it without to much effort.

People use secondaries for clearing the beer rather than fermenting. For all intents the beer should be done ferementing before going to a second vessel. There also should be enough suspended yeast for bottling under most circumstances.

Use them to make yeast starters or you can add it to a beer as it won't hurt anything as long as you don't use to much at one time.

I don't work for either company but there are very strong rumors it will be on the Verizon network in 1st quarter 2011. You could always buy a used phone for the time being and then you aren't locked into a 2 year contract. The android phones are pretty nice. I like the Droid 2.

It does hit the top rim of the keg. I do it sometimes to get the last of the wort out.

It's pretty hard to get a splash free pour out of a kettle. It will probably go in several directions. Put a valve on it or siphon it out. How can that more than minimalist?

You may have a sealing problem in the disconnect. There is a slot on the top of it to tighten it down if that is where the leak is occcuring. These disconnects can be taken apart. Make sure that the ball lock is down all the way on the poppet as well. It sometomes fools me.

2 pounds of crystal is quite a bit. I would scale it back. I also would move the 30 minute hop addition to 10 minutes or so and add more for flavor/aroma.

A software program such as Beersmith will really help you determine the grain amount for an particular OG once you know your efficiency. You can adjust the amounts and see how each addition affects your recipe, color and bitterness. Well worth the investment for an all grain brewer.

Yep, Walker is correct in that Promash, or any software that I have heard of can measure flavor. I think you just have to experiment with the advice you get from others.