Recent content by EasTexan

I will definitely try that!

Thanks for the tip!

I'm going very slow. I never go past a 1/4 of the way open on the valve... I know its getting past my FB but I'm clueless as to why because I'm not banging it while stirring the grains as far as I can tell.

Interesting concept, thanks for the advice!

I am continuously getting a large amount of grain coming through the whole process of draining the wort. It might flow clear for a quart or two then have a large amount of grain come slushing out.

Okay, I have brewed two all grain recipes and during both vourlaufing steps, I could NEVER get the bed to settle. My temps were correct, I believe I mixed in well enough and made sure there were no dough balls or clumps and I even let the mash sit longer than required. I am running a 10...

Any advice on a good all grain kit or recipe for someone starting out? Is one style easier than another?

Fermenting away!

Broke my 5 gallon fermenter tonight full of a cream ale 5 minutes after I put it in...:mad: 5 hours wasted but a valuable lesson learned...:smack:

From what I have seen, you simply insert a thermometer in the dry grain and get a reading. Also, I see many guys pre heat the mash tun by pouring a gallon or so and closing the lid before dumping the full mash volume.

Obey the toad.

Yes, I'm trying to get it as close to my equipment as possible. I run a 10 gallon rubbermaid cooler and a ten gallon brew pot. From what I see, it only gives me the choice of a 15 gallon brew pot with the 10 gallon rubbermaid...

Thanks, guys. I'm starting to understand that it accounts for grain absorption and dead space. I had no idea the grains could soak up so much water. I really appreciate the tips!

I'm in Wooodville. I'd love to come up and learn something with the Nac home-brew group.:) Just tell me where and when.

The recipe calls for 13.50 lbs of malt.