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That's partly what I was thinking. If I do go w/ boiling additions and a mashout, does the original plan work? My MLT holds 13g of water.

Thanks guys. I redid the calcs and bolded the changes. So for the sparge, I'm thinking .2g of water doesn't seem like enough? Am I missing something here?

I'm doing my first all-grain batch tomorrow using my converted 13g rectangular cooler. Do I have these infusion/sparge calcs right? Dusseldorf Altbier 5.25g OG: 1.051 Efficiency: Estimated 70% since it's my first time doing all-grain 11.3 lbs. grain bill 1.5 qt/lb Initial Grain Temp: 70F Step...

Read this too - and I don't get it. http://feedback.ibrewmaster.com/knowledgebase/articles/44714-how-do-i-setup-batch-sparging-

what's the easiest way to set up a batch sparge on this thing? i've got my protein rest infusion, main rest, and now I need to do the batch sparge step. any way to do it in-app? Edit: To clarify, here's what I have as mash steps. 1. Protein Rest 10 min@ 122F, Add 14.62 qt water @ 129.4F for...

Not as easy and cheap as gluing it. I don't have the equipment for soldering or else I would have done that by now.

Cool. I'll give that a try.

I need to connect my copper manifold together with the fittings so that it doesn't fall apart in the MLT during the mash. I don't need a super secure, waterproof, professional joint. Can I just use superglue or regular epoxy? Are those non-toxic up to mash temps?

Everything's pretty much done. I'd like to connect a few of the copper pipes and fittings but don't want to sweat them. Can I just use some standard epoxy or superglue? They don't have to be completely secure - just enough so they don't fall apart in the mash tun if I bump them with a spoon or...

Might give it a shot then. W3068? Maybe try and push those esters to the max with a high temp. Sounds like a fun experiment to me. I'll try to start planning it out.

Wikipedia says that this stuff traditionally has a strong banana flavor. Would a wheat yeast be more appropriate than a neutral one?

Alright, thanks for the help. I'll give it a whirl and see what comes out.

Sweet. I'll skip the lacto this time around and just go with brett. If I pitch Brett L. instead of Brett B., would that get me a bit of sour with the funk?

Would this be ok for a bulkhead? Should I get SS valve/barb or is brass ok? http://www.bargainfittings.com/index.php?route=product/product&product_id=91

The beer should be around a 1.012 FG - haven't checked yet. AC% is around 5-6. Is that too high for lacto?

I have a spare 5g SS kettle that I'd like to convert to a HLT. I'm thinking I'd drill a hole and create a bulkhead/valve to drain into my MLT. Are there any good how-to's on this? The kettle will be heated on my stovetop - a gas range - or I have a heatstick I could use if that would be better...

Bump - did the question not make any sense?

Glad I found this thread. My ancestors are also Finnish (I've got a Finnish last name) and how could a homebrewer of Finnish ancestry NOT brew this? I live in NYC, so there's no backpacking out into the wilds to get branches and berries for me. Put me in line to have some shipped, or otherwise...

I have a saison that is finishing up primary fermentation (pitched Wyeast 3726 PC), and had planned to just bottle and be done with it. But I've been thinking that I might want to experiment a bit. I'd like to pitch both brett and lacto into the beer during a secondary, or at bottling, to get...

Progress - slots facing up so you can see them.