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Can 3787 do another big beer style besides belgians? I will have enormous slurry left over from a wit done last tuesday. Would love to take advantage of it. Seems only big beer for 3787 will be belgian dubbel/trippel? Looking to brew 1.090-1.120 SG range. Comments, suggestions needed.:mug:

I should have started straining a long time ago. I've lost so much good beer to trub loss:( A sacrifice to the beer gods no more!:tank:

Brewed a AG wit with: 6# american malted wheat 4# american 2 row 1# cara-pils .5# rice hulls 1oz Mt. hood, 3/4 at 60, .25 5min first time i bothered to strain out trub with paint strainer(worked well!). I ended up with this 3-4# "puke" ball after squeezing out as much wort as possible...

No luck finding dextrose at any stores. Just patience and a great wife to run to the LHBS after work for me.

Thanks for the recipes. I'll have a look later. Am I correct that the primary slurry is the best for a big beer? It seems most people have said the primary is best.

Nice price. I got this one Ebay for $38.50 shipped. I got 0-32% because of a few other posters getting that and saying it'll work. jdoiv, 0-80 scale is over kill for what we're using this for. Yes it will work because it measures sugar in solution.

LHBS closed today. Can't find at grocery stores. Plenty of cane sugar but no corn sugar. Any ideas? Only thing holding up 5 more gallons of Apfelwien!

Would like to do Stonface RIS clone, but I need to build up yeast population. The recipe is a 10 gallon, I'd cut the grain bill/ hops? in half, and I'd do batch sparging instead of single infusion mash. The yeast is wyeast 1056. Anyone have suggestions/recipes for a smaller (1.040-1.050)...

I could be wrong, but the water that runs through the water heater is the only water that is affected by the water softener. The cold tap water bypasses the softener, IIRC. So, hot water is softened and cold water is "hard"

Don't forget, add most of your extract in the last 15min of the boil! Everybody's doing it! Late extract addition

March 15 2001 is when I quit smoking. I cheated though, Kodiak for another 4years until I noticed my gums were receding then I finally went all the way. Glad I did. A crutch I never really needed.

Wow! Well, I was wondering if wyeast 1272 could handle high alcohol, just made a old ale O.G. 1.082 with it. If the imperial stout works I guess that answers my worries.

planted cascade, mt. hood, centenial and brewers gold. the cascade is poking out of soil after two weeks:rockin: . Visited LHBS this morn. and they still had some rhizomes for sale. Threw down a fiver and planted a Williamette next to the house. I don't have high hopes though, it been in...

interesting, I'll have to put that in the hopper for another time.

did you try taking a screwdriver on poppit pushing it in and wiggling until it seals better? just try to reseat the poppit while under pressure. yes you will get leakage, so keep off carpet. something similar happened when i kegged a kolsch. kept my cool and got it to seal before too much of...

Got a AG chugging along in a bucket in basement. wyeast says 2112 maintains lager chatacteristics below 65°... "2112 California Lager Yeast. Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65° F, (18° C)...

Found my braid in the plumbing area of Home Depot for ~$6. Careful though, make sure it's a stainless, not a plastic look alike. forgot the name of manufacturer of SS braid. The plastic braid was more abundant and much easier to find, in my personal treasure find. Good luck! Have fun. :rockin:

homebrewer_99, thanks for carrying the torch on this subject. not to mention the input of others. Seems to be a lot of interest in this. I'm still learning lots from posters with questions and those who've gone before. many thanks!:mug:

Luscious, That's all I can say. My bulkhead valve is rock solid. doesn't move. cranked it down good. I'm using a pyrex professional digital probe thermometer (with built in timer). I've found it registers temps 5° lower when in the 140°-180°. It seems to get more accurate...