Recent content by ed007

39 and brew one 5-gallon batch per month for personal consumption. If I have a party or homebrew competition coming up, then I brew more often. Probably average about 15-18 batches per year.

I have two temperature controlled refrigerators used as fermentation or lagering chambers (heaters included). Each one can fit one 7 gallon SS Brewtech bucket. I usually do 5 gallon batches so one chamber is for fermenting and the other one for conditioning or lagering kegs.

This is a very good approximation that works for the majority of the brews: (OG-FG)*131.25

Rule of thumb: Kettle Size = 2X batch size. I sometimes do 10 gallon batches in my 16 gallon kettle and cannot do full volume mash for a medium gravity recipe, 1.050. While I can manage (top it off to pre-boil volume at the end of mash), ideal size would be 20. This also helps during a hot...

Good article. When a thermowell is not available, I suggest using a larger vessel filled with water, like a 1 gallon jug. When the thermistor probe is immersed in it, the temperature changes will occur slower and thus prevent short cycling of the compressor. Also, most temperature controllers...

Hefeweizen grain to glass in 6 days: 3 days fermenting, 2 days cold crash under 30 psi CO2, vent pressure and set to 12 psi on day 6. One of the best hefes I ever made too.

Eye hook in a ceiling stud. Rope ratchet attached to the Brew Bag. Quick release on the ratchet to lower the bag into a bucket.

Düsseldorfer Altbier, kegged a month ago and tapped today. My best brew so far. The recipe is a variation of Jamil's Cowboy Alt in Brewing Classic Styles.

I have always wondered about those brewing terms that still confuse the heck out of people. Maybe it looks cool in literature and makes the brewer sound smarter and the whole process more misterious. I simply say "soak the grains at 150F to release sugars", "rinse the grains", "drain the wort"...

I do 10 gallon batches BIAB in a 16 gallon Bayou kettle. Full volume mash is not possible (kettle size should be 2x batch size for BIAB) but I just add 2 extra gallons after the mesh. No sparge, just lift the bag with the rope ratchet and let it drip. Extract efficiency in the 80's all the time...

Hate sours or anything else made with Brett yeast. I don't care how well made they are or what medals they won.

My house porter, a Founder's clone. Split the 10 gal batch between US-05 and Nottingham Ale yeast. Both taste great, upper 30's at Drunk Monk Challenge.

Looks like a healthy fermentation.

Three weeks after brewing. She is a beauty and tastes great too. Schneider Weisse clone.

Schneider Weisse Clone (5 gal), Düsseldorfer Altbier (10 gal)