Recent content by cgcaudle

I had someone print me out a beersmith sheet and I hit the temps right on for my infusion (blue 5Gal Gott-style cooler). You can even adjust for your equipment and you don't have to 'pre-heat' your gott cooler. I would highly reccomend infusion!

Well, I had similar problems with my first AG...yesterday. The part I can help you with is the kettle to the carboy. I was told to use a siphon with a grain sack on the end of it (To block out the large particles and hops). I haven't used it yet, but I heard it works great. When I did...

Also, does anyone have any input on carbonation? I wanted to force carb some for my keg, but sugar prime the other for bottles (for others to taste). Is there a specific amount you can put in each bottle for carbonating or are you stuck adding sugar to all of it? I was hoping for about 10...

I forgot to heat up my sparge water until 10 minutes prior. So, I ended up mashing for almost 90 min. Then I realized I heated my sparge water to boiling and didn't need it that hot. So, I had to cool it back down to just about 170. I really like the safale...it started producing bubbles...

Well, it's done. I made a real simple red ale for my first AG batch. Everything went very well using BeerSmith. I have to say that everything was right on with BeerSmith (temps and SG's). 10# 2-Row PaleMalt .75# Biscuit Malt .75# Caramel Malt 60L .13# Roasted Barley 1.5oz...

Thanks for the replies. What about cooking wheat? I've heard of people cooking certain grains prior to mashing them. Which ones do you have to cook and how long prior to mashing? And why?? Thanks!

Thanks for the input guys! Kaiser, what resting schedule should I follow for using wheat? I realize different percentages would different rest times, but how long for different ratios of malt to wheat?

I see that a lot of people use programs to help figure out their proper techniques, but do the programs cover single infusion mashing? (The dos and donts) If not, which brews should you stay away from if you only want to do single infusion? Is there a particular grain type that will not...

This is where I got mine...since I live in the middle of nowhere Colorado. Mine look great and came with a little bit of pressure in them and have a zip tie seal to them after he pressure tested 'em. I think I paid $45 total for two...

Check this out guys... It's got a waterproof housing, cable, and probe...and the cable is 10 feet long! http://www.grainger.com/Grainger/wwg/itemDetailsRender.shtml?ItemId=1611909610 Grainger is good :)

wow, 190? I haven't done my first AG yet...but I have never read anything over 170. But I guess that just translates into 170 for your final brew in the kettle...prior to adding heat.

-Baron When exactly would you add yours in? Should they be in for the entire mash, or mixed in during a certain phase? -Keep single infusin in mind- :)

Sweet, thanks for all the replies. I actually went down to Home Depot and found which one you guys posted. That is a really good price...and you can cook fish in it too (not really). Brewpastor, your setup looks like something Tim 'The Tool Man Taylor' designed...so it's something we will all...

Thanks guys for your input. I guess I can't read what brand that is that Bjorn posted in the picture. I went to Home Depot's site and they didn't list any small burners, so I couldn't figure it out. What does that label say?

I m looking for a burner for my AG setup and ran across this one. I noticed that it's a 'jet' burner and not just a regular burner. http://www.homebrewing.org/12-Tall-Jet-Burner-200000-BTU_p_68-271.html What exactly should I look for in a burner....the one I posted a link to has 200,000...