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1.5 qt/lb thickness means 4.5 gallons for mash, strike at 165°F to mash at 154°F, and 4.1 gallons for sparge. Adjust accordingly for your preferred thickness. I recommend rice hulls, it'd be demoralizing to get a stuck sparge your first time out. :-)

I live in the house built by the original brewer of Rainier Beer, pre-Prohibition. :-)

Kegged and chilled my batch. It won't be carbonated for 2-3 more days but the aroma and flavor are wonderful. The spices were my wife's mix and smell great and blend really well, not overpowering at all. If I don't finish it before, I'll be pouring this to the parents of trick-or-treaters on...

Old thread, I know, but I brewed this yesterday. Jolly Roger is also one of my favorite Winter beers. OG is 1.087, I used Maris Otter as the base and put the aroma hops in a hop jack. Tastes good so far. Thanks for the recipe!

120 Minute IPA average?!? There's nothing average about that beer: high hoppiness, high sweetness, deceptively high alcohol and very expensive. I think it's fantastic, but I'll probably only drink 10 of them in my lifetime. Just finished a homebrewed Surly Furious. At 7 weeks, it's still too...

I bet those beers tasted extra bitter after watching the Cowboys play. ;-)

On my 15 gallon, it's 3.25" from the bottom to the center of the ball valve. It looks like day_trippr is right, they're the same on all sizes, which makes sense so all the dip tubes are the same.

It's logical and rational to me as I've done the same thing. Make sure it's not still fermenting and clean and sanitize the vial first, of course. And I put electrical tape around the cap just to be a little more airtight.

Looks great! I rarely get that much krausen on a stir plate. I usually just get a little froth. Arizona cools down? To what, 85°? ;-)

Yes, that's how you step up starters. But I think you could make starters with each of those vials and use that to ferment a beer up to 1.060. Use 2 vials for higher gravity beers. You can keep growing yeast but 10 generations is supposedly the limit as the yeast start to mutate and become bad...

I love that. Does Great Divide make a bad beer? Or even an average one??

It's after 10pm here and this is the first time all day, which included brewing, I've been able to sit down since waking up this morning. The kids are in bed, the house is quiet, had a steak for dinner with a homebrew and now Makers 46 tastes great.

I'd be interested in a group buy if the price is significantly lower than buying bulk from Larry's. I'm brewing a lot just to get practice so I'm up for 50lbs or more of almost any malt... 2-row, 2-row pale, Maris Otter, Munich, Belgian pale, crystal, chocolate, roasted barley, or almost...

As a lifelong Steelers fan and a former Redskins fan (when I lived there), there is no team I like to see lose more than the Cowboys. Go Seahawks!

Downtown has a Taphouse and a Rock Bottom, which are okay. Pike Place is good in Pike Place Market. Elysian has a place in SoDo called Elysian Fields too which may be convenient for you after the Seahawks game as it's one block from the stadium (I'm assuming you're going to the game). There's...

According to Jamil and George Fix, the slurry in washed yeast is at least 75% yeast, probably more, assuming you washed it properly. And a White Labs vial isn't full of yeast either. There's probably 20-30ml of yeast slurry in a White Labs vial. They claim 100B cells total, so that's 3.3-5B...

Have you tried Larry's Brewing Supply in Kent?: http://www.larrysbrewsupply.com/ I buy bulk grain from them and their prices are good. They supply many breweries and brewpubs in the area so have a large warehouse of grain.

I use 40ml vials for washed yeast and make starters with them and they've been fine. I think White Labs vials are 35ml so I don't see why it'd be different.

New Belgium + Alpine Super IPA. Go Steelers!

I love my plate chiller (Therminator). I've brewed for years using ice baths and thought a plate chiller would only save me a few minutes. Sick of ice baths, I finally broke down and bought a chiller. Now I run the wort at 200°F from the kettle through the chiller, using 65°F tap water, and into...