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no there has been 4 different beers guinness has made through years that i'm aware of draught and extra stout are much different beers really byo has a clone them all bt the 250 anv edition

i would be in for 1 or 2 sacks (reading area)

story of my like plus a swear they can read POSTED signs

First brew with my verison of this system 2 plus hours into brerw and only 21 mins into mash epic filure of first run pics and thread to follow Boy dose this march plump lose prime easy

Method #2 unless there some grains with really small amounts less then 1% then i use my judgment on rounding up or down Beersmith lets me get lazy

many people hear have there a great place i order 4 pounds myself a few mounths back check out this thread https://www.homebrewtalk.com/f12/great-hop-pricing-going-135501/ search bar at top of the page is very helpfully

2 weeks are you sure its done carbonating there is no set time frame for this everyone's conditions are different. The yeast my still be eating the sugars. It can take anywhere from 2 to 6 weeks depending on yeast strain temp and type of sugar/dme used. It sounds like you beer is still pretty...

I just order up the Parts to convert to this type of setup. Im tierd of lifting and dumping boiling water for infusion mash's and spilling on me or the ground. Plus I'm hoping to cut 45 mins to a 1 hour off my brew day. I was looking at building a RIMS system but this fits the bill for me...

Put it in the fridge for a few weeks forget about it. Then come back and have a look. My currently tapped keg had Chill Haze for about 3 weeks its finally clear now that the keg is just about empty. How long has it been conditioning for? If its fulled Carbonated and put it the fridge for a...

looks like it will be tasty i sure you had a nice pallet cold break mess with all those hops How long was your boil with 1.85gal of boil off?

i think i might have to build a system like this. I to am thinking of using a E-kettle for brewing inside in those cold winter months. It also holds pretty cool quick and easy decoction mash possibility's no more lifting and pouring hot ass wort back into the mash tun

deally suited for Scottish-style ales, and high-gravity ales of all types. Can be estery with warm fermentation temperatures. Origin: Flocculation: high Attenuation: 69-73% Temperature Range: 55-75° F (13-24° C) Alcohol Tolerance: approximately 12% ABV

Thanks its a Mild that didnt turn out so mild due to hitting 73% Eff when i planned for 60% Grains where OG 1.04 Maris Otter Munich Chocolate Honey Crystals 40,120 hopped with williamete to 18 IBU's Yeast S-04 Ended up around OG 1.05 and 12 to 10 IBU and final Gravity of 1.013 so alittle...

Yeah I need to keep a eye on the pot and hand on the gas first min or two of boil to keep it from boiling over. final Gravity just alittle high at about 1.053 1.054

Skipped out of work early Friday to wait for comcast so i figured why not brew while I'm waiting. Figured why not share some crappy cellphone pics of the brewday. My version of Ed's Hous Ale doughed in Grain Bed temp right on target First Runnings Full Pot Boiling Enjoying a cold...