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I have been trying to find this gluten free page on facebook with those plentiful recipes, but have had no luck. Anyone care to post a link? There is a recipe section on hbtalk, why not try to start a thread under that section titled gluten free?

Interested as well...but you should post a price as that is one of the rules for posting an item for sale

Thanks! I found it in my backup. Some reason, the search didn't pick it up (hidden?). Anyways, I got my database back!!! Thanks again

I had a huge issue with Ubuntu 11.10 and only resolution was to install the new version, 12.04 (or re-install 11.10). I did a backup of important docs and a few files, but not sure if I included my brew target recipes/notes, etc. Where is the default brew target directory in Ubuntu? I'm...

I figured as much, but I thought BIAB was for smaller batches, up to 5 Gal, and involved dunking, spraying (i.e. sparging) and otherwise a grandiose way of steeping grain within the brew kettle. I just thought it was a conceptual thing that could be brought over to all grain mashing in the tun...

One of the longest and worst chore for me after brewing all-grain is cleaning the mash tun. All that loose grain to pick up or dump, then wash out, then wipe down to make sure no loose grain bits are sticking around. Has anyone just dumped their grain bill into large nylon bags (5 gal paint...

A little late to say howdy, but welcome! Originally from So. Illinois now living in the central part of the state (above I-70 and below I-80).

As toecutter said, a good manifold design will help you reap the benefits of this 52g cooler. I too have this cooler for 5 gal batches. I used CPVC for a manifold, cut slits in it with a dremel (easy to do). The manifold has four arms, or pipes, evenly spaced. Just don't forget to put the...

From what I've read, transferring to the brew kettle right after mashing and letting it sit a few hours (temp loss) will tend to sour the wort. If there was a great, convenient way to insulate the brew kettle to maintain a temperature that will not sour the wort, then yes, you could transfer to...

If I understanding this correctly, you are basically mashing out with full 6.26-6.5 Gal but holding the wort in the mash tun overnight? When it comes down to boiling the batch, it's already waiting...interesting. I didn't know how well that worked. Would it be the same process for batch...

Transferring into the secondary today. Sampled - got down to 1.008 FG. Taste....the same if not better than my previous IPA. Could be the difference in hops I used on this batch, but there is no damage from using overnight mash. I'm setting up to do another overnight mash tonight. I may...

As I go thru my notes I wanted to put some additional info out there as I more likely won't remember in the next few weeks. When I found out I lost a lot of temp, I batch sparged with 190 temp to get the grain bed back up to 170 and rested for 30 minutes. I also used Campden tablets for the...

I went ahead and did the overnight mash. I figured that if I have to bring the wort up to boiling prior to letting it sit overnight or storing in a cold environment, then what's the point in not waiting another hour to complete the process. With the overnight mash I lost more heat than I...

What was your fermenting temp? I found that if I fermented in a temperature that was too cold for the yeast, my beer turned into a vinegary sweet beer, even though I hit my FG. Takes a long time to clear up, but it does.

Due to increasing time constraints, I was wondering if I could break up my regular brewing day into two days. I presume I would extract the wort from the Mash and instead of immediately boiling, I would store in a container or in the brew pot overnight. I would then brew the following night...

Standard response is going to be add as much as you like for taste. Try 2 ounces to start with and see how you like it. If it is weak add more.

I've had issues in the past with a sweet/sour vinegar taste. I hit my FG number everytime and first draw from keg was good, then it turned bad. I think I have narrowed my issues which may help you, granted different tastes. One: Fermentation temperature. I always put it in the basement...

I think the carb levels may have had the largest impact. Something I should start with first in case this happens again. I did NOT see ANY signs of infection and everything now tastes the way it should.

I was going thru all of my connections and ready to disassemble the gas lines when I noticed the CO2 tank was empty. I suppose the residual gas pressure was allowing me to fill my glasses. I disassembled the gas lines, starsan'd them, put them back on and refilled my CO2. After one day...

Golddigie does the same thing I do, only for my beer lines I use BLC (Beer Line Cleaner), followed up with starsan. Every 6 months, I disassemble the faucets for a good cleaning as well. I tried using squeeze bottle, pump bottles, etc. It was messy. Yes, you may use a little CO2 but...