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My dry stout recipe calls for a 15 minute mash at 120°, and then I'm supposed to raise the temp up to 150° for 60 minutes. Do I just figure a bit less strike water and then add boiling water to raise the temp? I don't see an option for this in Beersmith.

As far as I can tell....I'm not dead yet:drunk: I've only used it for three brews so far...number four is tomorrow.

For what it's worth...I used a small amount of aquarium safe silicone underneath my rubber washer.

Thanks...I did some research last night(should have done more searching before asking)...and I found out the same things you just told me. I'll continue to use my water.

Several it is then...beersmith is estimating the color at 32.9, so it looks like it should be fine.

I am going to brew up Jamils all grain Dry Stout recipe on Sunday. My LHBS provides RO water at no charge to their customers. I have brewed three AG beers using my un-softened well water, and all three beers taste great. I haven't had my water tested in over a year, but I am going to get it...

I picked up my grain bill to brew Jamils all grain Dry Stout recipe. He calls for a pond of black roasted barley. He states it should be crushed very fine so that the stout will have the proper color. When I was getting my grain bill filled, I forgot to have the roasted barley bagged up...

I have both the Big and Lil Chief smokers. I use 'em all the time. One thing to remember is that it's not going to cook your food. You will need to finish cooking it with some other means. If you're doing ribs, pork butt, or chicken...you'll want to smoke it in the smoker for 2-3 pans of...

I'd use natural hog casings for Italian sausage. 32-35mm

Yep...that's the one you want. I have it, along with Rytek's book. Both books are great to have.

Just pulled a maple bourbon glazed ham and a rack of ribs off the smoker. The ham was done a bit sooner than I anticipated....so it's wrapped in some foil, and sitting in a cooler until dinner timer.

I bottled my Haus Pale Ale 10 days ago, but I couldn't wait any longer. I cracked one open tonight.....sooo good! I am really looking forward to this after a few more weeks. Thanks Ed!!

Frito....pour the water in the mash tun, stir it for a minute or two, and then vorlauf. I actually wait the ten minutes before vorlaufing, but I've also read that it's not really necessary.

I'll take one of the yeast packs.....need to try making some apfelwein!

Rytek's book is great....I also recommend "Charcuterie" by Ruhlman and Polcyn if you want to get into curing. I'm using a grinder from Northern Tools, and I need to get a new stuffer. I tried a horn stuffer, but it didn't really work all that well for me.

Great label...and from one triple rider to another...great looking bike too! I have a Sprint...no track stuff for me.

Maybe get an Auto-siphon so you don't have to pour 10 gallons of wort?

I've had my water tested, and beside the high iron...it's clean. pH is 7.42, no bacteria, and fairly soft @ 84 mg/l. It's going to have to do for now, and I hope there is no funky off-tastes in my AG brews. At some point in the future, I may look into adjusting it for brewing.

My well water also has high iron...almost 2ppm. I have brewed two extract brews using softened water, and they taste great. I have three AG brews that I brewed using non-softened water. Hope they don't taste like blood!....the non-softened water tastes great though, and it's clear. It's actually...

I think I read somewhere that you want at least 30k BTU to do 5 gallon batches. My burner is a bit over 50k, and I have no problem at all boiling 6.7 gallons of wort.