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I would agree that brewing a wheat beer as your first all-grain throws some other variables in there. If you do go for it, I would do a long mash, like 90 minutes. On the other side of this, there is really no reason to just not do some more extract beers. The quality of the extract has...

I would just hit it with some WD40 and cap a few empty bottles. If it looks like it seats and crimps the caps well, it's probably good to go. I think a lot depends on the action. If it is smooth and easy to use, otherwise, you may find that your arm is sore after bottling a batch. /cheers

This is the reason that some of us are still brewing 20 years later. It's a great hobby, and for me, stress reliever. When I'm brewing, I'm not thinking of anything else. Oh and on the head retention, I second the call to read John Palmer's book. It's great, I've read it several times over...

When I was bottling, I always made it a habit to put the boxes of bottles in an area that would not be ruined if some bottles went off. I learned the hard way. I also used to put an old towel over the top of the boxes. Hope all goes well. /cheers

During these last three years (after brewing for 20), I have brewed less and less. Kegs were lasting my wife and I a long time. I was losing interest in a beer before we could finish it. I usually have four on tap at any one time. I still enjoyed brewing, just didn't get to do it enough. So...

I'm in, and thanks! /cheers

When you have spent way more on brewing equipment then you can ever hope to make up for in beer consumed in your lifetime...but say "what the hell" and buy some more new equipment. /cheers

Put it in the fridge and drag it out during a cookout, someone will drink it. /cheers

Will do. Thanks. /cheers

My brewing session has actually gotten longer because I'm starting to do 90 minute mashes instead of 60. I have noticed that my extraction has went up significantly. As far as the primary and secondary argument, I will not bring that back up. I will just say that that I'm still following the...

I just switched from a three vessel Sabco setup to a GrainFather. I was getting about 70% on the Sabco and my first batch sparge using the GrainFather, I got about 80%. /cheers

While I agree that a larger heating element would be nice, on my first brew this weekend using the GrainFather and it's insulating jacket, it maintained a nice rolling boil without issue. If you didn't have the jacket, I can see the boil being on the light side. /cheers

Yes, I was doing that same process to reconnect, but it's a pain to have to do it every 10 minutes or so. The interesting thing, is that sometimes if just left alone, it would reconnect, but most times I would have to close out of the GF app, turn off bluetooth, turn it back on, relaunch the GF...

I brewed for the first time on my GF this weekend and used the app on iOS. Everything in the brew performed as planned and went smoothly, but the bluetooth connection between the unit and my phone (iphone 6s) kept dropping out, even though my phone was sitting on the counter 4' away. Luckily...

There's a lot to be learned over the years in brewing, but I think that the number 1 thing that will improve your brews is to learn and use good sanitation. So many off flavors are caused un-intentionally by not properly cleaning and sanitizing all equipment. Getting friendly with the local...

Better safe than sorry. I always put a blowoff hose on the first few days if the beer is over 1.050. Under that is usually pretty safe. /cheers

If it's in a glass carboy, I wouldn't shake too much or the hydrometer might break against the wall. I don't think a gentle sloshing would hurt though and is done once in awhile to rouse the yeast. /cheers

Well, mainly, I don't like and don't brew sours. My statement was made because I would rather toss something out then risk getting sick off of drinking something that could possibly be good. If that's what you like, go for it. /cheers

I have used the Fort-pak cubes for the last few years and had good luck. After knock-out and whirlpool, I allow the wort to sit for about 10 minutes, then I drain into one of the cubes. I secure the lid and put it on it's side for at least 30 minutes. After that I put it back upright. The...

Marketing gimmick that will probably turn out to get someone sick. I've got an idea...how about just make good beer and treat people good and they will continue to come back to buy beer at your brewery and spread the word? Or is that too old fashioned. /cheers