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One thing to consider is how high from the bottom of the cooler is the nipple that you attach your SS cord?? If there is quite a distant than the dead space (or residual volume) is going to be higher and thus decrease your efficiency. In my cooler I had to elbow down and then reverse elbow to...

I just put my first Lager into a secondary last night. I fermented in a 6.5 gal carboy that was placed inside a square cooler with the top removed and insulation boards cut and trimmed to fit over the carboy. Each day I put those frozen cooler ice packs in the water bath inside the cooler...

#2 Yes this will hurt the conditioning along with increase chance of contamination. You need the yeast to carbonate. Bottle and keep at room temp and then refridgerate 2 days before the end of the move. Hopefully you will get the carbonation and the the cold will help settle out some...

I'd let it sit for another week and allow it to finish off fermenting and clarify some. Preferable move to a secondary and let sit for 2 weeks would be ideal.

It all depends on how much grain you are using. But your run off after mashing should equal 1/2 of your goal preboil volume and your sparge should also equal 1/2 preboil volume. So say you have planned to have a total of 7 gal of wort to boil and add hops to then the first run off will need to...

The crush of your grains is very important!! Another question is how much volume are you sparging with. The ideal is the same amount you drain for your mash should about equal the amount that you sparge with to get the same amount drained.(Since your grains have already absorbed liquid).

Had to get the Celscius scaled thermometer to see what temps you are talking about here. Too lazy to do the math. 1) Yes you should wait for the temp to get down to the 26 C range which is just below 80 F. 2) In baking it is commomn to rehydrate the yeast in about 105F before mixing...

All is not lost as yet. Before you added the yeast what was the temp in the primary? Or if you didn't check was it about room temp? If the temp was around room temp then you should not of killed the yeast. It can take up to a few days for the yeast to propagate enough to see much activity...

My last batch bottled did the same thing with no carbonation after 3 weeks. I left them alone for an additional 2 weeks (worrying the whole time) and then tried one and it had good carbonation. So give it another few weeks and try them again.

It still should be good!! As per the "mistakes": 1) Keep a spray bottle around with water to keep the boil over under control. We all have had at least one boil over. 2) So you experimented with dry hopping for the aroma. No big deal there. 3) Lets see 6 extra days in the...

What I did before having large brew pot and chillers was to boil water in the largest cooking pot I had (which was not going to be my brewpot) the night before. Let it sit covered overnight and then place in fridge 1st thing in the morning (covered). Then when I brewed that night after the...

Yes you can. It will be just a prolonged secondary in a nice metal container. More clearing and conditioning and will be great tasting once you can carbonate it.:ban:

If I am reading you right you do a partial boil of the wort, cool that, and then add the yeast before you add it to water to bring to the final volume. As long as the wort or wort/water is cooled I don't really see any difference as to when you add the yeast. If the temp was 4 degrees below...

If there is not much activity in the airlock then in my brewing process I would transfer to my secondary at this point. Yeast remaining in suspension will finish what fermentation is going to happen and begin the clearing process. If not doing a secondary then wait a few more days and should...

Welcome to the dark side!!! How long would it take to fly sparge a 20 gal session?

I had asked the same question some months back and the replies indicated adding to the bottling bucket so you can judge the flavor. At that time I was using an apricot extract that was recommending 6-7 oz per 5 Gal batch. Since I was just adding to 1/2 the batch I used the 4 oz that I had and...

Congrats and Happy Birthday. Can tell by your excitment you've been bit Gooooddd!!!:ban:

The usual "rule" for ales is 1-2-3. One week in primary, 2 weeks in secondary, and 3 weeks in bottle/keg. These are just guidelines, but sometimes your schedule will change this by days, or even a slow fermentating batch can change this. The main thing to remember is patience to allow the...

Actually I'm too lasy for math so I just plugged into Beer Tools Pro and let it calc for me.:rockin:

Just a quick measurement with DME at 6 lbs should give close to 1.048 SG and with 75% attenuation should end up with about FG of 1.012 and ABV of @ 4.6%. As mentioned above the measurments and how you got them may be the difference.