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My first All Grain batch is bubbling away in my primary!

Welcome! I am also from ohio, south of youngstown about 20 minutes. I also just got into kegging and all grain brewing but have done extracts about 10 years on and off. This website is great for sure.

I second the RV hose and filter, that is exactly what I use and my brews thus far have turned out great.

Yea I agree with that, after posting this it was all the green hops in the screen. I was using pellet hops. No, very little grains really were in the kettle for the most part because the vorlauf and drain from mashtun went pretty well. Do most people use leaf hops vs. Pellets? Maybe I...

5 gallons of raspberry hefeweizen (extract) 5 gallons of California Pale Ale (extract) 5 gallons of Belgian Tripel (extract) 5 gallons of Blue Moon Clone (my first all grain)

Well, I've been extract brewing for quite a few years and made the switch to All grain brewing with batch sparge technique. Today I did my first AG batch which was a Blue Moon Clone that Wayne1 posted. My question is, thought I did a great job draining off the wort from the mashtun (it was...

So 1oz of corriander is 6 tsp right? I will make sure I adjust accordingly tomorrow!

Thanks for the clarification all! TGIF!

Hi Joe! Thanks man, but seriously, nervous that I'll screw this up but can't wait!! I already have a second one figured out, Ed Wort's recipe.

I hope you all can bare with me here, This will be my first AG batch this weekend and I wanted to verify the process you all think is best. From what I read i will be doing a batch sparge as follows: I'm heating up about 4 gallons of water to 169F and will add that to my grains in my 10...

This sounds like a great recipe! I am switching to All Grain and have tried to read up on Batch Sparging techniques but sometimes people type things differently so i don't want to make any assumptions. Ed Wort's originally posted "Mash Single Infusion mash for 60 minutes at 152 degrees...

I am making this tomorrow!

Good Morning, any ideas on this?

New to kegging but getting all ready to go... I am soon going to keg my first 2 beers. Would you all just keg both these under the same pressure? I do have a dual regulator, was planning on running one regulator to the 4 way manifold. So I have options... but I want to be able to easily...

bottle aging temps for me are 65, house fermenting temps are usually 70. a matter of upstairs vs basement which is cooler

Ahh you guys are lucky, you are close to Church Brew Works and also Rivertown Pourhouse...can't decide which i like better.

I definitely agree on that, just didn't know if carbonating and refrigerating somehow halted that process. with bottling I understand how the process plays out.

What is the reasoning behind the additional aging time in the keg? For example, my raspberry wheat will be about 3+ weeks old already and with the sset and forget method it will carbonate within 2 weeks and that makes 5+ weeks. does the cold and carbonation process stop the aging I would...

I have 2 extract batches of beer: batch 1 - Belgium Tripel brewed on 2/12, racked to secondary on 2/20. batch 2 - Raspberry wheat brewed on 2/19 still in primary. This will be my first time kegging so I have lots of questions/thoughts running through my mind. 1) Have I allowed enough time to...

Question for you all: 1) Will the lights on the 120mm fan withstand the 38-44 degree temps? 2) Will this fan move enough air?