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When you get that complete, I would like to see a picture of what you are talking about. Sounds very interesting, but I cannot visualize it.

I got mine recently as well. I have to admit there were details that I was not expecting that could easily have been left off to cut costs, but were there. Granted it was not anything Earth shattering, but sometimes the smallest details can make a difference. Because when you are trying to make...

Improper pH range in the mash can cause low efficiency as well. Just some food for thought. I batch sparge (at about 170 degrees for the record) and got a nice boost in efficiency when I started to work my water. I found I needed to acidify my mash because I was a bit high in pH. Once I made...

This topic has been answered in spades already, but I wanted to toss in my pennies worth. It's hard to say without knowing the volume you are trying to boil. I agree with the poster who said to split your batch, The smaller volumes may be easier for your stove to handle. You would just cool them...

To make life easier, I picked up a bucket heater from allied precision. What I do with it is I fill my hot liquor tank with my total volume of water 3-4 hours before I want to brew then put the heater in my water. By the time I was going to brew, my water is at or close to strike temps. You can...

Well I joined Homebrew talk back in 2005, but I have not been very active on the forums the past few years because to be honest, I was tired of all the non-helpful bickering and people who think their way is the only way to produce good beer. Debate is healthy, but the being close minded to...

While BrewMU is correct, that normally the purpose of a SMaSh beer is to learn the subtle differences between a specific malt vs various hops or various single malt with specific hops, my SMaSH beer was for a SMaSH beer competition. The rules were pretty straight forward, you just had to make a...

Me too. A pro brewer told me to do so as soon as I see signs of fermentation. For 2 reasons. 1st to get the beer off the trub as soon as possible, the trub is harboring a lot of unwanted bacteria and even though your yeast are the dominant species in your wort, you still would like to get it off...

Thanks!:mug:

Mixing beer is not a crazy idea at all. Some people do it with a beer they don't like with a mediocre beer to make it at least drinkable. Black and tans are good, one of my favorite choices at a bar if they have the right beer. It's a good way to start a conversation about beer with someone ...

I got mine on Wednesday. This weekend I am going to find the perfect place to plant it. I only got one, because I am not sure how well it will grow here, but if all is well I will add more next year. I got Glacier myself. I thought you have until May to get them in the ground.

You know what's great? He calls the guy a wuss for calling him out from behind a keyboard and such, and in the next sentance, does the same thing himself. The guy is a tool.

Well, what if I only look like a troll? Can I stay? :rockin:

Nobody I have ever known has gotten into homebrewing because it is cheaper. Equipment+ingredients+time=not as cheap as one would think. Granted, even with some overpriced malt extracts you can make a 5 gallon batch of 5%-6% ABV beer that will be tastier than using tons of table sugar. I think...

I have a real hard time believing that and would like to see the source they got that information from. One would think that the acidity of the digestive system would kill the yeast. I highly doubt it would thrive in your guts. There is not really any food for the yeast to eat to live. I would...

I agree, DSG is awesome. As a matter of fact I have toted it to work with me today and it is sitting right here on my desk. I also wanted to toss in this must have for the intermediate to advanced brewer. It will help you out tremendously.

Were you doing an extract batch? Did you add any malt extract syrup or powder to the water? If you were trying to do an all grain version, that may be pretty tough for the first try. Maybe post the recipe you were doing and we could help out a little more. If you didn't boil the water at all, I...

You can try beersmith also. http://www.beersmith.com . there is a 21 day free trial period so that would give you 21 days to find a bunch or recipes and scale them down to keep you going until you purchase your 6.5 gallon buckets.

Depending on how much water you are supposed to add to the pot, It looks to me like they would probably want you to bring the water up to that temp, (edit - at this point you turn off the heat) put the grains in, and by adding the grains it should lower the water temp to steeping temperature...

After I started brewing I was amazed at how much carbonation contributes to beers flavor perception. It not only effects mouthfeel, but the bubbles help push aromatics into the glass and we all know how much of our taste is dependant on smell. I woud bet that after the beer is carbonated it will...