Search results

Wow, it looks like i did a pretty awful job with efficiency, I pulled 7.25 gals just did a gravity reading..... 1.033.....****.

Bingo, plenty of zip ties around...thanks.

Yeah well part of it was I didn't have enough money for all the necessary gear, so I studied until I did, and part was work got too hectic, quickly turned into 6-8 months of research.

Thanks guys, so far so good, Got to 170, started to infuse the mash, and temp dropped a lot faster than I thought, and of course my burner refused to fire up again. So I missed my target temp (152) by a few degrees, 148. Boiled some water and added a few quarts at boiling to get to 152 on the...

Wow mr malty makes my last comment look obscenely uninformed. Forgot about that completely. Carry on

Well I am following jamil's dunkel recipe from brewing classic styles which calls for 2. I would just do a starter, but I wanted to just keep my process a bit simpler today, and despite how much it's covered, I still don't feel there is a picture perfect KISS guide on how to make starters to...

I'll clean the equipment and sanitize before hand, I've been reading for months, and have listened to just about every brew strong podcast as well. So I should be ready.

Ok so brew day is finally here, and I am brewing my first beer, weather permitting....I am brewing a dunkleweizen . I have all new equipment, any last minute advice? One thing I was wondering was how I should clean the equip prior to starting, just a quick rinse or thorough clean? This is an...

Man that looks tasty... Great to know you can still get head retention with this recipe, wouldn't really want a robust porter to not have that.... Thanks for the responses.

Did you get head retention? I see it formed well with yours.... Did you vary the recipe at all to get that?

Couldn't you just mash it on the stove in a SS pot? If the pot fit you could stick it in the oven to maintain temps I would imagine...I mean in my head I'm just thinking of deathbrewer's stove top AG method dialed down to achieve a full boil....should be able to cool 2.5 gallons quickly...

Fantastic. Haha, yes I know, less beer....but I can do this stovetop with much much less equip...just gotta buy some 3 gallon buckets and some lids/airlocks. Thanks!

I don't think this is too much off the topic to ask here, but...what draw backs are there, if any, to just doing an AG 2.5 gallon batch size?

Are you not worried about sanitizing/Sterilizing them because the mash will then be boiled? Or does roasting them also kill most of the unwanted beasties? Thanks in advance

Ill be more specific on what I'm trying to accomplish. Ambient temps in my basement are 60-64. I want to attempt to control temps as strictly as I can without a cooling element involved. So if I choose a heating element and some kind of control, how accurate do you think I can be? I would...

Only meant that (in my limited experience) the pics I've seen haven't been on anything but glass CB's..... Thank you both... Now, those are generally pretty accurate? any adjustments to make if you are trying to precisely control ferment temps?

I've seen the strips that people put on glass carboys for fermentation temp readings, but what do people use when they use plastic buckets? How accurate would that same strip be? Or what other ways do people do that? Also can ferm wrap be used on a plastic bucket?

Thanks....you can see how much of a newbie I am, I didn't realize that Wyeast or smackpacks were liquid yeasts. From the pic it looks like a dry pack, lol.

Hello, I was looking to try this, but I was wondering about how much yeast to pitch, I thought starters were not recommended for dry yeast? You say a stir plate is recommended or just use 2 smack packs? Do you mean a starter is recommended or use 2 smack packs? Sorry, extremely new to brewing...

See this is what I found that was confusing from anne arundel - Maybe I will go the ward labs route http://www.aacounty.org/DPW/Utilities/waterDistribution.cfm