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1 year, 3 months later, I have finally about to brew this porter. I bought everything today and will be brewing tomorrow. I'll post back with some results!

So is this not lagered? BM, Johnodon, did neither of you lager this?

So I bought a dual stage temperature Controller that was not wired and I didn't quite understand what I was getting into. I'm not very experienced in wiring electrical devices, it seems fairly simple but an experienced hand would be much appreciated. It's a Ranco dual stage.

nm

Am I reading this right, that you are adding a liter of coffee to the secondary or at bottling made with 2oz of grounds?

Did you post pitch temp and fermentation temp? Sorry if I missed it

Fair enough. Yah my last last time brewing the hose popped out for a second and burned the **** out of my foot at a fairly high flow rate, yet another reason I feel ridiculous for not having understood my problem was not running the water off. Seemed like so much wasted water that first time...

I have this extremely wide 15 gallon pot and I'm finding a pretty huge evaporation rate, but it also seems variable by volume of liquid besides surface area - does that make sense? EDIT I see you mentioned that it should be independant - This could be a limitation of my burner.

See, this tells me that I've got my flow set far too fast if you are suggesting only 5 gallons or even 15! What flow rate is correct for this?

Yah that is really a facepalm type realization. Simple logic should have kicked in telling me recirculating was couterproductive. Although I will say I used only tap water the first time running the water off and that certainly wasn't good enough to get to where I needed. If I picked up a...

When trying to build in your evaporation rate to your recipes, would boiling water for 60 and 90 minutes and measuring evaporation rate be close to what your evaporation rate will be when you have wort boiling, or will it be appreciably different?

Negative. Might be a silly sounding question but how would you suggest stirring it? just gently moving the wort around in the kettle or more aggressively say inside the chiller coil? I was wondering if having the tap water run through a plate chiller in a bucket of ice water before going to...

I have a 15 gallon pot, so putting it in anything to cool it is a no go, unfortunately it's also very wide, which ,means 1/4 of my chiller is above the wort, and I have moved it, but not very much, so that's something I can do more, and I can collect the water separately, instead of...

The first batching used only tap water running it through the chiller. Second time I used tap water for a while, then switched to recirculating ice water from a six gallon bucket, draining water and adding ice as needed.

Yes I had a big problem with mine. I have 50' 1/2" copper immersion chiller and a sump type pump. I can drop 70-80 degrees in 15min and then it takes me 45 min and several bags of ice to get to 70-75, and even then I need another 10 degrees to get to pitching temps. I am in md, so when I did...

I have a immersion chiller, and I will be adding the pieces to whirlpool as well, however my problem is with ice. The three batches I've done so far have taken me $15+ in ice and upwards of an hour to chill the wort,and even then I still can't get it into the 60's. Ideally I don't want to spend...

Deleted for boneheaded-ness

Modified Question: I see you have primary at 110, 2nd at 360, for a first batch total of 470 days. Is the process wholly repeated before mixing? So that would basically be 580 Day total? One other small question, your mash instructions say infuse, but isnt this a step mash? Sorry, I'm a bit...

Thanks for the help guys, nothing like a little experience to settle down some first brew panic, lol.

So I pulled a sample of my first brew today....been fermenting for 8 days, it's down to 1.014.... Tasted it, it was Good! Very good. Tasted and smelled quite a bit like the weihenstaphaner dunkel.....really excited. I'm extremely pleased. I'll wait till Friday night, see if I can squeeze...