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8.5 G boil kettle and a grain mill. Things are about to get real.

Thanks, got it!

Hey everyone, I am about ready to order an IC but the only ones with hose attachments on both ends that I can find are steel and I want to get copper. How would you attach a 3/8" tube to a garden hose? I'm also curious as to why so many ICs only have a hose attachment on one end? This is the...

Welcome to the Forum! I've learned everything I need to know about switching from beer kits to doing all grain batches from people on here. There is a ton of great information here on everything beer related!

Sorry I can't answer all of your questions, but to my knowledge you should never open up your fermenter and stir it. If you open it up you can let the bad bacteria in. I hope this helps a bit at least.

If you intend on storing grain for awhile make sure it is in a sealed container to keep rodents out.

Sorry guys I'm just getting up and I misread that! Merry Xmas everyone! :mug:

Don't you need a 8 G kettle for a 5 G batch? So 16 G would cover a 10?

Thanks! So I throw it in with 15 minutes to go to starilize it and then start cooling at flame out?

If my flameout is when there is only 15 minutes left should I add the IC at flameout or wait the whole 60 minutes before I start chilling?

You would be able to, but in order to do a 20 G batch you would only need a 16 G boil kettle. If you got a 16 G one it would be easier to move around and work with too. I hope that helps!

This looks like a good recipe. Any idea what the ABV would be on it?

I've never heard of this stuff is it a lager yeast and where can I get it?

Last night I tried this kind of beer for the first time and I am in love. I'm looking for a recipe that does not call for any spices or anything to be added and also calls for the brew to be poured over juniper branches as is tradition. Also the one I tried was made with juniper berries, when do...

I can defiantly ferment at around 50, but probably only for 3 months out of the year. So it's either I get a freezer or I switch to Kolschs for most of the year as I prefer the lighter beers.

Thanks, that's what I thought. I'm really getting into brewing so I think by the time the summer comes I'll have a freezer with a temperature control. I was just wondering how high I can ferment a lager yeast that would work in a Dortmunder.

Thanks everyone, the only 50' one I can seem to find is stainless steel but it comes with female hose attachments on it so that will save me some time. Does anyone know of a good homebrew supply company that is based in Canada?

Should I go with stainless steel or with copper? Does it make a difference? I'm going to be making 5 G and 2.5 G batches, would a 25' IC be enough or should I grab a 50' one? Thanks!

I really want to make a Dortmunder for my first all grain batch, but I don't have a freezer with a temperature control yet. Are there any traditional yeasts I can use that I can ferment at around 65? Would I be able to swap the yeast out and replace it with a lager yeast that likes it hotter...

Thanks guys, that sure makes finding a good temperature control easier! Cheers!:mug: