Recent content by Gaffneydj

Great advice....thank you all for taking the time to share your knowledge. I really appreciate it! The recipe says "ready in 1 month" so I'll take a fg after two weeks and leave it in the remaining two weeks to let the flavors finish coming together. I'm also going to try refridgerating the...

Well, I'm glad you brought that up...my thinking in going to the secondary fermenter is that it would be cleaner and I could leave that sludge that settles in the bottom of the primary behind. But I guess your right, the final stop is a Cornelius Keg and I could probably go there next. So, let...

Hello everyone, I started an American Wheat - All Grain this past Thursday. The yeast was very active for 3 days and now it's completely still. Does it matter how long I wait before I move it to the secondary fermenter or am I good as long as the yeast is no longer active? I expect...

Thank you both for the affirmation that this is normal. Yes, Scuplin...I struck at 170 on the button. And I have to admit....when it was boiling, my worries subsided. It smelled and looked heavenly. I absolutely love the smell of boiling wort. Maybe I am weird...but I love it. I am running it...

Brewing my first all grain batch (American Wheat). I'm very new to this process and want to make sure this makes sense. So I have 8 lbs of grain. I took 3 gallons of water at 154 deg F and soaked my grain in the Tun for 1 hour (perfect temp). I drained the tun into what will be the boil...