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Sweeeeet! Count me in!!!!:rockin:

so I just moved up to all grain from partial mash and I am doing a simple batch sparge for a recipe. My instructions say to heat sparge water to 175 and then fly sparge. When I last tried this I got the sparge temp up to 180's but by the time I got it in the mash tun I could only get mid 160's...

right now my method is to wait till I see no bubbling and 7ish or so days past and I check Gravity. I was just thinking it would be really nice to just look at the fermenter and see it was done.

I am currently using plastic buckets for my primary ferment and I started thinking about potential issues related to frequent samplings for gravity readings. It got me to thinking about installing a built in gravity reading tube to make checking gravity a quick and painless process. My initial...

Thanks for the clarification and that makes total sense as all of these recipes call for 2 Gallons to mash, then add one gallon before boil, then top up to 5 gal. So I guess they are partial mash and partial boil.

1/4 lb chocolate Malt 1/2 lb Cara Munich Malt 2 1/2 lb Pale Ale Malt It's a Mexican Amber Lager - My LHB calls it a mini mash recipe but I believe others refer to it as partial mash or partial boil

So my recipe calls for basically soaking my approx. 3lbs of grains for 45 mins, then dunking and draining, then a 2 qt sparge poured over it at 170 degrees. The question is does stirring the grain while soaking cause problems or is it preferable? Much thanks for any help.

Interestingly enough I did not really have a good seal where the water lines came into the back so I did not notice the issue you described. I ended up moving my co2 tank and mounting it to the back of the fridge for ease of filling and sealed it much better when I did. Now I do notice that...

Lhbs recommended transferring back to a bucket and pitching with the dry yeast option from the recipe. Will give it three days and report back.

White Labs cream ale yeast blend WLP 80. I have had it fermenting at 68 degrees.

I recently brewed (partial mash) a batch of cream ale. brewing process went great and I ended up at an original gravity of 1.057 vs 1.056 for recipe. The 5 gal batch continued to ferment for an extended period of time. I checked in on the primary 10 days later and got a sg reading of 1.020 vs...

You know I think the money is in selling stuff to all the craft brewers in a local retail Gig. The craft brew beer selection here in Austin is crazy with the local groceries selling 20+ linear fridge space of craft brews. Would be hard to break through the crowd without a huge advertising...

My brother in law did a fantastic logo graphic based off a tap handle SWMBO got me for my B Day. The graphic is a light gray and came out pretty nicely if I do say so myself

Ok. So 3 to 5 times at 30 psi. Do you hold it there just long enough for it to fill back up? Then I assume once you have completed those purges it's down to 10 to 12 psi. How long does it take for the keg to be conditioned well enough for drinking?

Excellent help and thank you. So after sealing how many times should I purge the keg as a standard practice?

I am at pretty low elevation. I am not even sure I purged the keg after sealing. If I did it would have only been once. I had cold crashed the beer so it was approx. 40 degrees when I put the gas on. Thanks for the suggestions

I am wondering if the issue is with my distribution tap. This is the first time I have had four kegs all on the same co2. I have a 4 way dist tap and each tap has an approx. 4 to 6 foot line. I have the regulator set for 12 psi. Would I need to bump this up to account for the four cornys?

Two full weeks.

Got a special edition gouden Bier recipe from my local HBS but I can't seem to find any info on co2 volumes for keg carbonation. I have had it set at 10 psi @ 38 degrees but it seems extremely flat. Any ideas?

I ended up using rj14 (telephone) connectors for my Stc ferm project and I have been very pleased with the ease of swapping them out.