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I've got a 70 qt. Coleman cooler. When my strike water is around 130º or so I circulate some through the mash tun for about 5 minutes and then keep it closed. My grain is generally around 60º and the ambient temp in the garage where I brew has been 35-40º lately. I lose only 1-2º of temp over...

Still no pellicle on mine after four weeks. Patience, grasshopper.

I got mine from biab-brewing.com. I couldn't be happier with the quality of construction. You can provide the dimension of your kettle or mash tun and they'll make the exact size you need.

If you're cleaning and sanitizing properly there won't be anything from the taste of the previous beer left in the carboy.

I don't know that you want to "stop" fermentation so much as just move it to secondary and pitch the bugs before primary fermentation has completed. I recently listened to the Jamil Show podcast from the Brewing Network on brewing Flemish Reds and he talked about fermenting the primary down to...

If my calculation of the amperage in my post above is correct, you've got plenty of capacity with the Ranco.

The FermWraps run at 40 watts each. If I remember my equations (and I'm not sure I do), 120 watts at 110 volts = about 1.1 amps. I hoped that Fermentap had the specs for these on their website but I can't find them. The Johnson A419 is good to a full load of 10A.

My fermentation chamber is full and I have more beer to brew (damned sours are hogging up space for long periods of time). I have several FermWraps sitting around collecting dust and it occurred to me that I can probably run all three off of the one Johnson controller that I have by plugging...

Same here. I just built a fermentation chamber around a mini fridge and this is what I'm using for a heat source.

Dried in a 2 lb. vacuum sealed bag. It's a big, sticky glob that you need to break up to get into the carboy. Getting them out when it's finished is going to be interesting. Before I pitch the Roeselare I'm going to be tempted to move it into one of my new Speidel fermenters with the nice...

This thread has been very helpful. I snagged a kit last week during what appeared to be about a 10 minute window of availability. I brewed this morning and now have a long wait ahead of me. I'm probably going to start another batch in about six months since I assume I'm going to love this and...

mjhszig mentioned using Safale S-04 yeast in his recipe. What have others used? I'm looking forward to brewing a batch of this. This is the first beer my wife likes enough that she wants 5 gals. of it.

Funny, UPS delivered a 5-gallon whisky barrel to me just yesterday. I got one from the recent batch at Adventures in Homebrewing. They got them from Balcones Distillery in Texas where it was used for their True Blue whisky. It was recently emptied and hasn't shrunk. I'll be racking an...

I've got a 3-way measuring scoop that I got online from one of the suppliers (sorry, I don't remember which one). Each scoop is labeled for the amount of corn sugar you need for a 12 oz., 16 oz, or 22 oz. bottle. I bottle a case of bombers from each batch I make and keg the rest. This makes...

My wife was asking why I increased to a B cup. :ban:

I've got a Grand Cru that I bottled a year ago and it's just now beginning to get really good. Your stout should hold up well over time. If it was an IPA I'd suggest that you drink it while it's fresh.

Woot! Love it.

I drank a lot of Zhigulevskoe when I was living in Russia. It tasted fine to me there but I suspect if I drank it anywhere else it would suck.

Does anyone else see the irony in Bell's lifting the Two Hearted name from one of Hemingway's works? Too bad he's not alive and able to send a C&D letter to Larry Bell.

If I'm awake enough to brew, it's not too early to drink. I like to brew on Sunday morning and have no problem with a beer or two at 9:00 a.m.