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Yeah, for me, the muslin bags are the way to go. It's pretty much like a sock. Put your hops in it, and tie the end. (Or, in the middle and do it twice if you're adding at two or three different times) If you get your boil going strong enough, you can see that thing swirling all around your brew...

I'm glad I stumbled upon this topic. I'm having a similar temperature problem, but I've been fermenting for 4 days already. Is it too late to take advantage of one of these cooling setups?

It seems if the smell was left behind by the previous batch, it would be left behind by the next one... Just a theory.

I picked up my fryer last night, BTW. It's a Cookmaster 30/10. I assume the 30 refers to the 30 quart pot, not so sure about the 10. (10,000 BTU maybe? I was hoping it was more powerful than that). I wasn't able to find much info on this brand, or model. Like I said, it's almost 10 years old...

Thanks for all the info everyone. No, I'm not single my SWMBO hates the smell of hops (go figure). Hates the heat even more. I'll be using a RyePA ingredients kit from northern brewer. SPECIALTY GRAIN --3 lbs Rahr 2-row --1.5 lbs Weyermann Rye Malt --0.5 lbs Carared FERMENTABLES --6 lbs...

I mean partial mash as in, I will be using extract and grains. Sorry if my terminology is not correct. I'm still a beginner. But, everything should be cool if I turn off the flame while I dump the extract, right? Or am I in for trouble? I just figured anything would be better than my ceramic top...

Just the other day, I learned my parents have had a brand new turkey fryer just sitting in their garage for the past 9 or 10 years, never opened. A Christmas gift that they never used. Anyway, my dad said I could have it in exchange for some of my brew! Tomorrow is going to be a big day for me...

It's just the terminology i've seen used. I suppose it just means to warm to room temperature.

This will be my first brew using liquid yeast. I plan to brew this weekend, and I am finding a lot of conflicting information on incubating and activating these "smack packs". I don't plan on using a starter. (This is a Wyeast Activator 1056 for American Ale, BTW) So, how long in advance do I...

I live in Charleston. I don't think there's a brewer's store around here. Unless I've missed it. BTW, I've decided to brew a Rye IPA.

Hello everyone, This is Jonny from South Carolina. I started brewing a few months ago, using a basic 5 gallon kit. So far, I've made a Blonde Ale, and a Watermelon Wheat. Both were just basic malt extract ingredients kits. I used a small bottle of fruit extract for the Watermelon...