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there are many youtube videos on how to do this. search Bobby M, he prolly has a couple. I bought everything from his website brewhardware.com and bargainfittings.com.

aaahhhhh. Thanks. Someone is always telling someone else to relax on these forums, I guess thats all I was looking for. Takes the weight off the shoulders. I've just never seen this before, new = scary I suppose. I'll wait a week or two and check gravity. Thanks agian.

I always just read for hours when I have an issue. This will be my first post asking fellow homebrewers for help. My fermentation started and stopped really, really quick. Chocolate Stout - All Grain 10 gal. batch brewed Sunday 10/9 20# 2-row 1# chocolate malt 1# crystal 80 1# roasted...

I didn't have the right strike water temp my first time, and after i doughed-in my mash was way low, better than high i suppose. depending on the grain temp it can lower the strike water temp by 5-10 deg.

all stainless single tier digital temp controlled HERMS with 25 gallon kettles. Electric AND propane setups, and 2 big chest freezers, one for ales, one for lagers. Ok that blows your budget away but it would be nice.

The BIAB (brew in a bag) sounds like the best step towards all grain because you can do it with all the equipment you use for extract, just need the bag. If you like it, move towards a Mash tun. Good luck!

I brewed a very similar beer, tried to get close to Southern Tier's HopSun. Wish I would have read this thread, I dry hopped with wet Citra and its INTENSE! Citra is dangerous!

You'll obviously want to wash your hands before mushing hops in your fermenter. But I think by the time you are ready to dry-hop there is plenty of alcohol in the beer to kill off anything that may be on the hops. Sometimes I spill or drop some hops on the ground when putting them in, I throw...

there should be a fill-line marked on the side, look close.

There are also 'wet hops'. I just used these for the first time. They are fresh off the plant (hopefully) and shipped to you in a paper bag, wet, natural. As far as maximizing the hop flavor, I dont think it matters what type you use in the boil, for its churning like crazy. But pellets are...

I brewed extract and partial mash/steeping grains for like 5 years, all the while drooooling over these beautiful complicated looking systems. I was perfectly happy with my setup/process and made decent beer. I simply wanted a fun project, and man i'll tell ya, thats what I got. I had a BLAST...

Thanks, I've been reading here for a couple years, finally decided to make a profile. Remember it won't hurt to let the beer sit, especially that high of an OG, will help clear it up the longer it is able to sit and settle.

Basically I feel it doesnt matter unless you are buying just the tubing to make your own(thats what I did, from NYSupply). If you are building your own it's important to know that copper is WAY WAY WAY easier to bend than SS. WAY easier. I bought stainless and it kicked my butt. I had to buy 2...

I just used wet hops for the first time. Amarillo in the boil, and citra in secondary. 4 oz. wet = 1 oz. dry I think. it turned out fantastic, very very hoppy IPA. 4 oz in secondary took up alot of space, and held alot of beer at the end when i was bottling.

wit beers are quick, so you dont have to wait long to drink!

1 = low importance 5 = high importance 1-----2-----3-----4-----5-----N/A Cooling Efficiency 5 Water Usage 1 Cooling Time 5 Stirring Feature 1 Cost 3 Size 3 Ease of Cleaning 3 Ease of Operation 3 Durability 5 Corrosion Resistance 5 Ability to Hang/Suspend 1 Temperature...

I've never used "coopers suger drops" but it sounds like too much priming sugar. Did you check the gravity once a day for 3 days to see if it was finished? It could also be an infection, but most likely too much sugar or wasnt done fermenting. It wont improve, only get worse until the bottles...

I've read honey is difficult for the yeast to breakdown/eat so I think its impressive your final gravity got that low, i think its good. And I wouldn't worry about the yeast having the oomph, there is plenty of yeast in suspension ready to go. My process is to leave it another week, even after...

I've tried citrus a few different ways. Warning with the zest, if you go too deep into the white pith it will give a bad sour taste. I put the zest in a muslin bag and put in the boil at flameout. Also you can buy grapefruit extract. 1/2 oz. in secondary goes a long way. But obviously your hop...

need another fermentation chamber... swamp shower will have to do.