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suns out guns out. I just lift my bag (generally a 12-14 lb grain bill plus absorbed water- maybe 20 lbs) high enough above my kettle (2-3 inches) to slip a stainless pasta collander underneath. then I squeeze the bag while it rests in the collander. by the time i finish squeezing it probably...

I also have both bags and I agree that the wilserbrewer bag is better. His extra large hop bags are also da bomb.

it could be a secret decoder ring that comes with the extract kits!

after adding the potassium sorbate, you shouldn't have an issue with bottle bombs(carbonation). I would try adding apple juice rather than concentrate and sugar to sweeten. it will add volume and lower abv, but has a better chance of not tasting too processed. I don't know that I'd go with the...

looks like a good beer to me. I've never switched to a refractometer, still using old floaty. My SG readings are just ball park estimates anyway, can't expect any precise accuracy with the gradation scale on the hydrometer and the multitude of variables that can bump it a few percent one way or...

the trub will settle, and then you can cold crash at 32 degrees once you're satisfied its done. I think the issue might be the fermentation temperature. 76 is tough on most yeasts and you'll get a tinny (sanitizer) taste and a sour smell. the smell will fade, but the taste takes a long time to...

I have great success with getting a mild citrus out of wyeast American ale II. doesn't overpower and gets the job done. Easy to harvest as well.

once it's up to temp, pitching a starter from a dry yeast will get you going quickest. A straight pour from the packet will start in 24 hrs or so, or just patience and it'll get going in a day or two more. I'd give it a good shake when it's up to temp and be patient, but I'm a frugal curmudgeon.

i'll say it'll be a tasty summer peach session. Hopefully your mash was on the lower side, so the entirety of the 1.045 will ferment out. what was the SG after the primary? you should have a easy 4.2% session beer. The 1 lb of candied sugar was likely responsible for the vigorous fermentation...

tie a little slip knot of fishing line around it and you will be able to jig it up and down to release the bubbles as well as retreive it when it's time to rack. (or do the fermenting in a wide mouth bubbler). I'd hate to see all the work lost due to shards of broken glass in the trub from a...

I still get some water from condensation, but not enough for me to do something about it. I have mine on my porch and pull the drain plug once a month or so and get a pint or two of water out. the little dehumidifiers were no where near strong enough to pull that much water out.

i've done a blonde with rasberry extract using s-04, as long as youre keeping the ferment temps in the upper 60's not lower 70's it's great. I'd maybe shy away from the 06 and it's esthers, as this will add bannana to the slightly tart fruit list in the concentrate. creative, but maybe a bit too...

cheaper to build your own keezer and then you can do six kegs (not all have to be tapped at once) as cheap as you can buy a quality kegerator.

the three variables in carbonation/foaming involve psi, line length, and temperature. if we're gonna be sticking with 10.5 ft lines, then psi at 10-11 will work given the temperature is set to get the desired dissolved co2. warmer (40 degrees) will give less carbonation and colder (34 F) will...

I still don't quite understand if the question is about a problem that occurs during every beer or just the first beer. It seemed like OP said he eventually gets a good pour. Over carbed beer would be consistant across every pour, a change from first beer to third would be a cooling problem in...

could the brett have lowered the ph enough that the yeast you're hoping to give the bottle carb will not work? also, what's your expected abv? if it's a large beer that's well attenuated, you could be maxed out on alcohol tolerance for the saison yeast. just a thought

I'd try adding a circulation fan inside to keep the air moving, a tower cooler will always be an improvement and might get air moving enough, cheap fix to try.

OP uses a longer mash to have a well attenuated and thus drier stout. The recommendation was 150-152 for 75-90 min.

Pretty much what I do now. I'm usually at 12 lbs grain bill (1.056 stuff) and I've done it both in a ten gal kettle over propane and now a 7.5 gal electric. I'll put about 6.5 gallons of water in for mash, and even with squeezing the heck out of the grains i still lose about 1/2 gal. so I'm...

I put my faucet shanks centered at 12 inches above the drip tray, this puts the tip of the faucet 10 inches above the drip tray and leaves me ample room to fill my standard sized glass pitchers (9" tall) without a problem. Growlers are generally about that size, but then you have to take into...