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As an end note: I brewed with this baby today and it lost a sum total of 0.25 degrees over 60 mins after it was preheated during the dough-in. Not bad at all.

Nevermind, I've solved my own problem. Simply cutting the bottom off the inner bucket and inserting it rather than the whole she-bang allows it to slide much further down inside the outer bucket. It creates a plastic version of the stainless steel false bottom offered by many brewshops...

I'm making a second bucket-in-bucket MLT for a friend and using slightly different buckets from what I used for my own (click here to see a pic of it without the inner bucket El Cheapo Mash Tun). I noticed that these ones don't stack quite as tightly together as mine do and instead leave around...

If it was a partial mash, why not boil some LME or DME in the half gallon along with the hops? It'll avoid watering down the beer and it will ferment so long as the yeast hasn't sat dormant for a long time.

I made a 5 gallon batch of espresso stout a while back and added 8 ozs of liquid(brewed) espresso to it. It tasted great but if I drank more than one I couldn't sleep. However, I can't drink coffee after 3pm if I don't want it to affect my sleep.

Hmm, well I have no idea whether or not they are non-toxic, although I don't believe any hops are toxic. I say, dry 'em out and give 'em a whirl in a 1 gallon batch made with only DME or LME to see how they taste. I'd do a half ounce at 60, 30 and dry to see how they bitter, flavour and impart...

Do they look like these: and did you find them at an elevation around 5000-7000 feet ASL possiblt trailing over a rock face like in the last photo? If so, maybe you found Humulus Lupulus Neomexicana as they are native to your area. I have no idea what the flavour is like, or if it has...

Ahh hell, dump some Aunt Jemima's and Kool-Aid in there and let them go bonkers.

1.038 seemed low for 6lbs grain and 2lbs fruit Does it? It takes 2.5 pounds of grapes to make 1 bottle of wine. Considering wine (11.5 - 12% ABV) is twice the alcohol percentage as beer we could assume that one bottle of wine (750 ml) might equal 1.5 - 2 liters (let's say a half gallon)...

Oh, and one other thing. Always make sure your thermometer and hydrometer are properly calibrated.

Does it sound low? Not if you were trying to make a 5 gallon batch it doesn't. I just plugged your numbers into The Beer Recipator and your expected gravity came out at 1.036 by sparging with 4 gallons and boiling 6.5 gallons down to 5. This indicates an 80% mash effciency! If this was a half...

The most helpful advice I could give you is to focus on finding out what causes the flavours you like in the commercial beers you are referring to, because it probably isn't diacetyl. The buttery element may be the pleasant creaminess of flaked wheat or maybe lactose added to the mash. If it...

I actually got this idea from this thread: https://www.homebrewtalk.com/showthread.php?t=33617&highlight=insulate and bogarted and adapted it to my mash tun. MY LHBS sells 5 Gal buckets converted into mash tuns already but I figured I go it solo and improve on the design. I was laughing...

I built an El Cheapo Mash Lauter Tun this morning for around $15 Canadian. My wife, the baker gets unlimited food grade 5 and 6 gallon buckets so me and my brew buddy Jay are reaping the MLT rewards, so to say. Parts: 1 FREE 6 gallon bucket, one stainless lavatory ball valve with male hose...

I dare you to chug the tin of malt extract and try some internal fermentation.

Wort Chiller = 5 gallons chilled to pitching temp in 8 mins, and a great cold break. Bath = 5 gallons chilled to pitching temp in 30 mins plus a sore back from leaning over the tub stirring, cost of ice and a weak cold break. Be patient, wait till your chiller shows up and do the job right...

Ditto on what Zoebisch01 said. The hydrometer is your friend, not your enemy. Sure it'll take a bit of time to learn to use and to read but it'll be a drop in the the kettle, so to speak, compared to the time you spend making a batch (that doesn't turn out in the end). A calibrated thermometer...

ModlrMike, here is what our Government says about Aluminum: Aluminum is lightweight, conducts heat well and is fairly inexpensive, making it a popular choice for cooking. Canadians normally take in about 10 milligrams of aluminum daily, mostly from food. Aluminum pots and pans provide only...

Sounds like a thermometer calibration problem to me. You're probably brewing at way too high of a temperature and ending up with too many non-fermentable sugars. Calibrate those babies!!!

You can start by resuspending the yeast. Yeast, like any suspended particulate, will drop out of cold wort. By the time it came back up to room temperature the yeast was probably already settled on the bottom. Give the primary a good shake, resuspend the yeast and hopefully kick off the...