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my bad

yeah, working on solving the leak. more interested in if there's possibly been any functional damage to my mash tun (i.e. bad insulation from being saturated by wort) that might not be visibile, or if that kind of damage would be obvious (i.e. a bad smell, liquid sloshing, losing lots of heat...

my mash tun (rubbermaid 10 gallon w/ weldless ball valve & bazooka screen) occasionally leaks from the bottom of where the weldless valve attaches to the cooler. i'm talking something like 5 drips per hour, so it's never caused me to have to halt production or anything. my mash tun maintains its...

according to How To Brew, you can leave a beer in primary on its yeast for up to six weeks before you should consider racking it into another fermenter to prevent off flavors from yeast autolysis, which he says "smell like beef bullion"

my beer is usually more cloudy going into the fermenter because of hop and break material that gets sucked through my screen (some of that stuff is pretty fine and it's unavoidable). it will all settle once the beer has fermented, eventually becoming part of the yeast cake at the bottom of your...

yes, you can use that for wine. i'm sure there are a few different kind of wine filter products out there but all i know about the one i posted is that it works for beer too.

i'm still new... in a year i haven't made the same beer twice

for a quicker turnaround, do some beers in the lower/middle end of the spectrum (pale, brown, amber) just to get some idea for the flavors you're getting out of particular recipe combinations. brewing something that requires more time in the fermenter is probably better for down the road. you...

if your beer isn't as strong or dark as you thought it would be, it might be in the recipe. did you steep any roasted grains for this beer? if you did, how long did you steep them and at what temperature? unextracted caramelized sugars could be the culprit. it certainly has nothing to do with...

the only product i know of that can do what you want is linked below. look into cold crashing as an alternative option http://www.williamsbrewing.com/PLATE-FILTER-P468.aspx edit: redunancy

a google search turned up a forum discussion in which people were discussing using 2 carb drops per 22oz bottle successfully, so just go ahead and add 2 per bottle (or one if you want, be creative) https://www.homebrewtalk.com/f35/carbonation-drops-10583/ that forum discussion is mostly...

experimentation is why we brew! but seriously, don't underestimate how much water you need for the sparge. for a 7.25gal pre boil volume i use ~9 gallons of water (my mash tun is a single bazooka screen style too, so i think i lose more water than a false bottom setup). you never want to...

i always found the instructions for batch sparging on beersmith kind of confusing. do this: go into beersmith, open your mash profile that you're using (let's assume you're using Medium Body, Batch Sparge) and check the box that says "drain mash tun before sparging" voila, the instuctions...

i guess i was assuming that a hydrometer would be available to you soon, but if not then i support your decision to leave it alone. and yes, if you are boiling off at 1.5 gallons per hour you need to modulate your burner a little better. i usually have my turkey fryer running on "jet engine"...

i had a similar issue with a belgian i made once. you COULD make a ~1.5 gallon solution of malt extract to match what you think your OG was and add it to the fermenter of the 3.5 gal batch either during primary or after it drops off. When i made a belgian that came out a little low i waited for...

single malt single hop pale ale with maris otter and cascade

don't bother washing that yeast, if it is fresh out of commercial packaging it will be nice and clean. i suggest you take some kind of mason jar, boil it and its lid for 10 minutes, take it out and allow to cool/dry, then pour the yeast into that jar and make sure the lid is tight. store in the...

i'm glad you were able to figure it out. keep some blowoff equipment around for the future because you never know when a batch wants to get crazy

canned beer is way more portable than bottled beer. i prefer cans, but i prefer to pour them into a glass as well

i use a sanitized turkey baster