Recent content by handp

OK, It appears as though some folks didn't actually take the time to read my entire diatribe regarding our initial attempts at this recipe in a 10 Gallon All Grain. Which I understand completely, it was really really long... So...here goes again. We have Beersmith. We scaled the recipe to 10...

Sorry, those numbers were off. I'll correct in my origanl post. The OG from the first reading was 1.024 The second reading in the hydrometer after a week in the primary was 1.010 Seems like we started nowhere near where the recipe called for in the beginning which is 1.068.

Just got back into brewing with a friend. Decided to try and "do it up right" We use a 16 gallon SS kettle, 2 10 gallon Igloos, transfer pumps, lager chamber made from a chest freezer with a Johnson controls temp controller, corny kegs with a plate filter and 10Lb Co2, SS 50' wort chiller...

We're looking into utilizing some MatureX and using a cold filter plate system to speed up our turnaround. Our chamber is a converted chest freezer..so we can go pretty low. One question about the OG. Our refractometer was a bit difficult to read...no sure what the problem is, might be...

Crap...didn't notice the typo till you pointed it out...we actually pitched at 62 degrees and are fermenting right now at 54.

Just started brewing....(read a hell of a lot of books and online research before we started but I have a few, probably basic questions.) First, our process so far. We started off making an AG Bohemian Pilsner for our first brew (smart right?) We had trouble getting the wort to cool down...

I would love to know how to brew this in 10 gallon batches. What starting volumes of water, water profile, etc?