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Note that recipe has a 60% efficiency rate. Adjust for your equipment maintaining the right percentages of grain. Also, the whirlpool discussion... if you throw in hops at flame out I believe that it IS NOT the same as whirlpool. Whirlpool is 30 mins of decreasing temps but hot. Personally, I...

I also lost heat in my cube. The cube is great, but the LID IS HOLLOW! A plethora of holes and a can of GreatStuff later, problem fixed. I am pretty happy with it. SS braid rocks! I don't agree with the person who suggested SS has more stuck mashes than copper. No way. SO much more surface...

I don't see a problem if its fermenting. If it is NOT fermenting, give it another day. Patience! It sounds like your doing just fine. If your are panicky, spend your time going to pick up some backup yeast packets. So you had liquid yeast and you threw it in cold or didn't pop the yeast...

@fatman; Congrats! You are already a pro. You found this great recipe and made it happen. Oh, and its bubbling already... I just know it. Raymond in Portsmouth

@dummkauf: It's really tempting to do this. IMHO, Ziplock them and put them in the freezer for a different brew. I must be the worst person for "evening out" my recipes. I buy in ounces and used to use everything because I don't want waste. I am tired of "OK" beer. I am attempting to actually...

@oldschool: The position of your outlet should make little to no difference in your efficiency, right? My outlet leaves very little in the cooler. If you have lowered your outlet, maybe some washers pressing on gaskets would work.

I have insulated my cube and will test it next Monday. I took pictures that you will find "entertaining".

I question the flame out addition of hops. What am I missing? https://www.homebrewtalk.com/f13/whirlpool-hop-additions-please-explain-47039/#post2038477

Right. Its a commercial Brewery procedure that last maybe an hour to remove particulates. So the real question is what is the homebrew approximation? Since we go straight to chill, I would guess dry hopping. I go through a reverse flow chiller, so I am cold in the carboy dang fast. To me it...

Dave and his crew truly are "Finest Kind"! I toured the brewery the other week and they are great people. The brewer that day showed me the recipe and read it out to me. It was same but you have better detail. I will submit my BeerSmith hopefully soon. Note: Here is what pale malt is, I am...

1. This isn't dry hopping, its... wet hopping during boil. Dry hopping is after its cooled. 2. Hopping schedule, its close enough. DFH does continuous add to the 35 min mark, I think. Why different? I don't know. I don't think it matters. Comments? Raymond who still hasn't brewed this...

Bobby, Thanks for taking your time to explain. I plan on chasing both paths, your prewarm and additional insulation in lid. I will have to find some other place to grind my grain. Raymond in Portsmouth NH

Yes, I used a Coleman Extreme cooler this week for making yogurt (mass of water to maintain temp for ~ 6 hours). It worked fantastic. The Blue IceCube will need work before I use it again. Its just SO perfect a setup (except the fatel flaw that it doesn't work). I hear the comment saying that...

I am still having temperature issues with by icecube cooler. I mashed +12F from target due to not preheating cooler (ground grain into it.). Was good at 158 or so. Dropped to 145 in 30 minutes. I had blanket over lid, which was only warm part (and it was warm). Will try to insulate lid before...

Thanks, Yooper. Looking forward to making this! Thanks specially for posting your BeerSmith recipe file!

jumped on this 4 weeks ago. Works fine. Great deal.

Wow. Good timing. I am using mine more often now. The SS braid with valve ROCKS! :mug: Now I have cooler envy....

Mac's IPA #2 (Finest Kind Clone) American IPA Type: All Grain Date: 03/09/10 Batch Size: 5.00 gal Boil Size: 6.27 gal Boil Time: 60 min Equipment: McGill Brewery Brewhouse Efficiency: 61.00 Ingredients Amount Item Type % or IBU 13 lbs 4.0 oz Pale Malt (2 Row) US (2.0...

Solution.... I live here in Portsmouth. I am going to take a few recipes down to the Portsmouth Brewery and talk to Tod Mott, brewer extraordinaire. I actually plan on brewing Monday night, so I hope he is there Monday (hmm I only have hops for your recipe. rats). Either way, we will have a...

It seems here (http://smuttynose.blogspot.com/ ) that they may use Magnum as the bittering hop. Also you have the Amarillos on the wrong end ("dry hopping has remained the same with Amarillos adding their distinctive aroma." It will still be fine, but this group was right, my batch was too...