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Now I have to explain to the wife that I'm really not above putting the dishes away, and she's not as lucky as I thought.

That makes more sense than divine brewinvention. The sample I took was at the end. I had to tip the boiler to get it. Looks like I may just be a regular guy then, and not a god.

So...either I broke physics or something's wrong. Just did a northern brewer mash that called for an OG of 1.052. I hit a measured OG of 1.078 with 5.5 gallons. How is that possible?

Worked like a charm. Heated to temp, and then stirred. Temp dropped about 4 degrees for 13 gallons after I stirred. Once I reheated and had a stable temp I pulled off a three step roggenbier mash hitting protein, beta, and alpha rests perfectly. Looks like it's game on with no fear...

I can't cut the top off. I use it as a boiler for direct steam injection heating for cereal mashes. My fitting clamps to the top. I didn't think about the water under the element not heating but that makes sense. That might be why I have to run a gallon or so out before I get the temp I...

It's not insulated, but I usually fill to 13 gallons so the water seems to hold heat pretty well. I don't really see a lot of temp drop on the dial. I haven't tried stirring. The keg still has the sankey top so I'll have to use a long, skinny spoon. My average calculated strike temp...

Thanks!

So with dry yeast there's no need for a starter. Just rehydrate and go. Right? I can't believe I've been wasting my money on "fancy" yeast thinking I was splurging for the good stuff. Thanks again for the help.

Wow. So basically I've under pitched all four of my batches by a lot. I was using the liquid because I thought that meant I didn't need a starter. I'll have to get a starter kit for my next batch.

Thanks Bob. That's a big help and a big relief. I just assumed that the wyeast was a better option because it was more expensive and seemed fancier. I'll have to try the dry packet next time. That's my favorite part!

I really like the spice and complexity of a Fuente Cuban Beliciso with a rye IPA. A Joya de Nicaragua antaño would be great too.

I know this is an old thread but I'm a new brewer in nasty Decatur looking for locals to brew with.

I recently started brewing and am in Decatur, although I rarely admit that in public. I'm set up for all grain brewing and have tried a few so far. Any other brewers in the area that get together? I'm looking for an opportunity for some hands on learning since everything I've done so far is...

Okay, I'm new to brewing and have done four all grain brews in about a month and a half (go big or go home, right?) I'm using a half barrel keg with an internal 5500W element for a HLT. I have a welded coupling with a screw in thermometer about 4" above the element. I'm mashing in a 10...

One more thing to add. When I pitched I used liquid yeast. For the first time the bag didn't really expand much. Any chance that the delayed start to fermentation and possible non viable yeast led to nasties kicking my brew off rather than the Wyeast. As I said earlier, it seems like there are...

Okay, thanks a lot for all the help. There looked like there was some pretty big bubbles so I got a little worried that some wild yeast took over, since it took a while to take off originally. I'll let it sit another week or two and see what happens. Thanks again for all the help.

I'm new to brewing and have started with all grain brewing. On my third brew I did an American Wheat from Northern Brewer. My computer crashed so I don't have the exact OG, but it was around the target of 1.045. It took over three days before I noticed any active fermentation. Once it took...

Engineer from UIUC.

New to the forum but already getting set up for the weekend. Planning on a pot roast, brisket, and a pork butt. Not sure yet, and will depend on time available. As always adding about 3 or 4 fatties. I'm new to the forum here and I don't want to insult anyone since I don't know the bbq level...

Just Chalk Boarded