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I made my first batch of skeeter pee (with red wine lees) last year, and I have an new 12oz bottle of lees in the fridge. I never actually added any nutrient or tannins to my first batch. Just sugar, Real Lemon (r), and good old H20. Most of my friends laughed at the idea, until summer came...

Smoked Wheat!?! What a concept!

I need to take a welding class! That looks awesome! Better keep a tight eye on the caster brakes.

We are looking to build a HERMS/RIMS system very soon, so I cannot speak from experience, but I'd say... If you can afford it, and are careful not to break them, then why not?! Not if you properly recirculate to make sure the wort is clear before going into the boil kettle.

Yeah, take it from me. We do about 2 tons (yeah, 4000lbs) of grapes a year for wine in a 18x24 room, and when you open the door during primary, it's about 10 degrees warmer. That's a large scale, but even on a small scale, it's contained in a bucket. I suggest you get one of the sticky...

Honestly, I just heard of this Brew in a Bag phenomenon about 2 weeks ago when a customer said he was doing it with 75-80% efficiency. I asked him what he does, and it was basically like this. Mash in at 150-158 depending on what your brewing. Heat 2 HL kettles to 175-180. After your 60...

Vanilla Oatmeal Roasty Brown Ale?

Yep. Check my profile. We will have a new website soon.

You can attempt to repitch another good liquid yeast, like White Labs WLP007, but don't hold your breath. I repitched a 1.120 Triple Bock 4 times last year with no success. Ended up blending it with a dry english ale for a damn tasty beer.

I think you answered your question right there. And yes, you should wait 60 minutes from hitting the temperature after the inital dough in, but I don't think that would have affected your efficiency that much. I'm gonna pretty much blame not sparging, especially with that much grain...

Pay him $1200 for it, and sell it back to him for $1400 when he regrets it. You get a bad ass system to brew with until then! :ban::ban::ban: I've been watching too much Pawn Stars.

Your OG may be a little better than what you think. Did you test your wort at the calibrated 59F temperature? If you tested with hot wort, you could be off by about 6 points or so. Check with beersmith. There is a hydrometer temperature calculator iirc. Either way, it's gonna be good beer...

Ya, just like kyleobie, don't worry and use your hydrometer to see what the gravity is at. Also, you may have finished primary that quickly depending on the temperature where your are fermenting.

Hey all, This is Barry's Homebrew Outlet located in Philadelphia, PA. Just created an account here finally, and thought we'd introduce ourselves. We are Nick and Jimmy, posing as the new owners of this store, but honestly, we're just doing what we love and providing help and supplies for...