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I've had some trouble these last summer months too. I use a counter flow chiller and a bunch of bags of ice to get the wort down to 80ish. Then I just put it in our temp controlled fermentation freezer and pitch the yeast the next day.

Dfh Indian brown ale. Not as happy as i would have hoped.

thats good. Why did you want to add so much more water to boil off? Do you normally end up boiling off too much?

I have a smoked porter that I'm going to try and kill the keg for today to make room for my Indian Brown Ale. As for tomorrow I still have a keg full of a tasty Belgian Pale Ale. God Bless America.

I have a BA in Mulitmedia. I guess I'm more on the art side of the equation.

Well the purpose of sparging is to rinse the grains of the sugar; so in my mind it would be better to try and keep a flow going as much as possible to knock the sugars off of the grains. The more rinsing power without disturbing the grain bed would be the best IMO.

Part 2: Fittings Mash Tun Thermometer Boil Kettle Thermometer and sight glass Inside boil kettle Inside Mash tun

Im really interested to see what other people have to say about this as well. I recently judged in a homebrew competition and one of the other judges that was judging the vegetable category wanted me to try a hatch chili beer. It was amazing. Very well crafted. I was told that the brewer grilled...

Right. Just head formation.

This is mostly for anyone out there who might be interested in our process to move from 5 to 10 gallon batches. And to answer any questions on why we did something a certain way versus a different one. And also to take pointers on next steps. :) This is what we've done to move up to...

If you bottled; it could be that there were bubbles while you were bottling. Those proteins that make the head of the beer only bubble once. For a 5 gallon batch of this beer planning on bottling the whole batch, I'd recommend using 3/4 cup of priming sugar in the mix at bottling stage. For...

There can be multiple problems causing the cardboard like taste you're getting. Over Oxidation can be one of them, but I think it might be in the fermentation techniques. Using an ice bath for fermentation is just too 'sketchy' and very hard to keep a constant temperature like that. My main...

When going for more body and mouthfeel I've found what works for me is definately mashing at a higher temp around 156F or even a couple degrees higher, and throw in a pound or so of Flaked Oats. I have a smoked porter on tap right now that has a very nice mouthfeel and thickness to it. I ended...