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I have a 48 qt coleman cooler that I use. I was losing about 4-5° over the course of an hour too. I got a can of spray foam, drilled a few ¼" holes in the lid, filled it with spray foam. I just did a 90 min mash this Sunday, and only lost 1°. I also preheat with 180°, let it sit for ten...

The maple and pecan sounds like it would be really good in a porter. If you get to smoking and brewing this, please post your results. I'll probably smoke some two row soon, and give it a few weeks to mellow out a bit. Sent from my DROIDX using Home Brew Talk

Thanks oldsock.....I'll give the cheap two row a whirl and see how that turns out. Sent from my DROIDX using Home Brew Talk

I'd like to brew a smoked porter that calls for three pounds of rauch malt. It also calls for British pale malt as the base, and 1 pound of Munich malt. Instead of buying the rauch malt, I'd like to smoke my own grain at home. Would you just use 3 more pounds of the Brit pale and smoke that...

Used my Cranksandstein 2s for the first time today. I left it at the factory setting and got 80% efficiency. I'm pretty happy about that....and it wasn't all that expensive either.

you can get a weldless fitting from many places, including bargainfittings.com I just did my first brew in a 40qt Al pot today. Worked just fine, in fact it was better than my old thin SS turkey fryer pot. The new Al pot is 4mm thick and allows me to keep a nice boil going. I boiled water in...

Did you get your polarity correct on the thermocouple? Sent from my DROIDX using Home Brew Talk

If you have a turkey fryer...use it. When all I had was one 32 qt pot, I would first heat up my mash water. While the mash was going on, I would heat up my sparge water. After the mash, I collected the first runnings in a smaller pot or bucket, and then pour my sparge water in the mash tun...

I plan on doing my own brisket.....gotta get out and get one soon. Thanks for the reminder!

Tod Mott, the brewmaster at Portsmouth Brewery describing their brewing system.

Today was Kate The Great Day at the Brewery. I had to work, so I couldn't make it....but from the sounds of it, the beer was great.

I never even thought of that....wonder if it really helps?

I brewed a dry stout awhile back that had about the same amount of grain(10.5 lbs) and beersmith calculated 8.5 gallons for mashing and sparging. I like a bit over 7 gallons pre-boil to end up with 5.5 gallons post boil. Good luck with the brew!

I just bought my first 50lb sack of 2 row. I split it into two 5 gallon buckets with tight fitting lids that have an o ring in them. Should be good for awhile.

I add my total sparge volume, stir like crazy for a few minutes, close the lid and wait ten minutes. I then vourlauf and drain the wort. I have been getting between 77-82% efficiency with this method. Sent from my DROIDX using Home Brew Talk

For heating, I am using a wrap hooked up to a dimmer so I can adjust the temp. It works pretty well, but you do need to make small adjustments here and there....it's not hands off. For cooling in the summer, I'm not sure what Im going to use. I'd like a fridge to ferment in, but not sure that's...

I'm pretty fortunate....my wife likes good beer, including stouts and porters. She helps me on just about every batch I brew, and was on board for going all grain. I just told I was getting a grain mill...she said cool! I think she's even on board for building a keezer, but we just need to find...

I have a Crankandstein 2S on the way. Does it seem to make sense to brew a simple beer to see what my efficiency is going to be? Or wouldn't you worry about it...and just brew whatever you want? I want to brew Jamil's Chocolate Hazelnut Porter soon....but don't wanna risk messing it up with...

Looking forward to seeing the pics of the curing room. I am going to get a small fridge to use as a fermenting fridge, and will probably use that and a small humidifier to cure meat in.

I just made some pastrami using that recipe last week. It turned out awesome! I only wish I had done two! Made some hash with it too. Now I need a slicer.