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Haha that's pretty good. Can't say I've ever done that but, I also always pour my beer in a glass. Now if I tried to top off my glass.... That would be something else. Oh, and if you're thinking about all grain, just go for it! You won't regret it. Brew on!:rockin:

In my limited experience with writing recipes, I think this looks pretty tasty. I agree with the lower mash temp, though.

Yep, I do too. You gotta appreciate the flavors of all the beers you drink!

Til it's done, duh! Seriously though, you can leave it in primary for three weeks if you want. If you have a stable gravity reading over three days or so, it's finished and can be bottled.

I have a room in the back of my house that is about 50 degrees. I'm lagering a beer right now. I have it in a tub of water with a bunch of frozen water bottles in it. The temp stays pretty steady at about 38 degrees so, it can be done.

+1 Having a consistent reading over a few days is the only way to know your beer is finished.

Unless you have a cold activated glass.

Haha, that makes me laugh because the thought of renting one never crossed my mind for a second. Such a simple solution to the whole dilemma. Thanks for the suggestion. If I can't get it done for free, I'll go that route. :mug:

That's something I never thought of. If I could find something that is the right height, it might work. Wouldn't even need to be cinder blocks really. I can weld and would prefer to do it that way, I just don't have direct access to a welder. I could take it to a shop and will if I have to...

Good luck! I love these threads. It keeps me inspired to pursue my dream when I hear about others doing it.

I brewed this weekend with the kettle sitting on top of the ring itself so, I'm not sure if it would really be any less safe if it wasn't there. Maybe I'm just a mad man?!

The half circles are welded to the wind shroud part. If it was bolted on, I'd give it a shot.

I wanna find a kegerator!

This is the ring I'm talking about. I want to cut it off so only the bent metal pieces will be holding the pot. Bad idea or no big deal? I'm sure the burner could be raised but I wouldn't know how to go about it. I'm not the craftiest when it comes to stuff like that.

I just bought a 10.5gal brew kettle to replace the 7gal pot that came with my turkey fryer. The stand for the burner has a ring on it that is made for the original pot to sit in (I'm sure you all know what I'm talking about). The problem is, my new kettle doesn't fit inside the ring so it is...

I would think with a blow off tube you should be fine. That is the purpose of using a blow off, after all.

I agree on the DME as well. Forgot to mention that.

I think fermentation temp is probably the biggest thing. I used to get that "twangy" taste as well, when I first started brewing. I wrote if off to extract twang. When I got back into brewing a couple of months ago, my first few batches were extract and I don't have the twang that I noticed...

To be honest, I just rinse a lot of things. If it has chunks it gets cleaned. Things like siphon tubing usually just get rinsed. Haven't had any problems. That doesn't mean I shouldn't be more diligent with it but it has worked so far.

Thanks again, Yooper! I'll take your suggestion and cool it down for a couple of weeks because clean and crisp is what I'm going for. I appreciate the replies!