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You can use american, California, chico ale yeast (like white labs wlp-001) or any "clean" yeast to be safe. I have used white labs English ale yeast on some IPAs in the past as well. I am not an expert on ingredients but I would use whatever wheat grain you can get. I am not sure I...

And so I properly disclaim myself and respond to MMJfan, I brewed it BIAB. If you don't put the pumpkin in the bag (i.e. the mash for the BIAB method) it's a piece of cake. Or in this case pie. Pumpkin pie to be exact. Thank you...I'll be here all night...

I highly recommend not adding it the mash. I have read most or all of this entire thread. From my perspective the amount of conversion you get is not worth the hassle. I threw mine in the boil kettle and aside from having more trub than usual, the brew day was very typical. There are posts on...

I use a hop spider to contain my hops. Can someone who used to use a hop spider and now uses one of these give a rundown of the plus and minuses of this stainless steel screen? Thanks.

I used a hop spider for the hops. I was referring specifically to the ginger and cinnamon sticks. I peeped and approximately quatered the ginger and I just threw the cinnamon sticks in whole. So after I removed the hop spider after cooling, they were the only thing in the wort. I went ahead...

I'm cooling my wort now and have a question (nothing like waiting till the last minute huh?). I put the cinnamon sticks and ginger around 5 min to flameout. Do they go in primary? As in, do I pull them out after I cool my wort or leave them in so they end up in the primary fermentor?

Has there been an attempt to make one for a keggle? It would have to be centered and not hang off the side.

So I would be safe replacing the DME portion of my grain bill with 2-row then right? My recipe was a partial mash before so I had 3lbs of DME and about 15.5lbs of other grain (2-row, caramunich, munich, crystal) in a 10 gallon batch. So now I am going to bump up the 2-row from 8 lbs to about...

I have heard a lot of DME is not 100% from 2-Row grain. I am trying to mash some more grain to use less DME in a recipe that was a older extract recipe of mine (basically converting an extract recipe to all-grain). I cannot seem to find whether Munton's extra light DME is 100% from 2-row or...

I know its been awhile but I have been buying the 55lbs boxes for awhile. It is a lot cheaper and I have brewed several different ales from stouts to a pumpkin ale with it.

Do you know if he put it in the better bottle from day 1 and left it on the cake the whole time? Also, did he blend it with a younger batch? I would also be curious as to his recipe. I did some looking and I only found 1 recipe out there, so I brewed it. I know there is a thread for one on...

I am not an expert I know that everything plastic should be kept separate. I even have separate plastic stir bars for my starters.

So brewed my first sour beer (Flanders red) using the Flemmish Red ECY02 East Coast Yeast which is supposed to have Saccharomyces, Brett, lacto & Pedio. I went with plastic better bottles after reading the Mad Fermentationist's blog. I pitched the yeast right in the better bottle and it has...

I am not worried about the cost at all. I am mainly wondering about the practicality. The thermoworks wire thermocouple is waterproof and temp rated to 480 deg. That way, no worries at all at leaving it in the mash ( no lid opening). Now, the accuracy is like +/- 1.8 Deg F which does pose a...

Is that temp probe and wire waterproof?

I know this thread is old but I just don't get why everyone is always recommending the thermopen. The probe is only 4 inches long and you have to hold it in your hand to take a reading. I see the advantages of the quick reading and the accuracy but I do not recall needed to check temps like...

I am a former bodybuilder and I am having a harder and harder time moving full 6.5 gal carboys around. However, I lift them over a 10" collar in my chest freezer. I have a solid step stool I lift them on first. I then stand on the stool and lift them on the collar (it is like 2" thick). I...

I did the same thing. But I added 1.5tsp in secondary. I will taste at bottling time and see how it is. From what I've read it will likely be ok. But I can always add more uf I need to.

I'm very interested in this as I am on the fence between a plate chiller and a 50ft 1/2" IC. I have gone back and forth twice. Currently, I'm leaning toward the IC due to a lot of people talking about the gunk plate chillers eventually get in them. I was actually about to start a thread like...

I would hope that there would be minimal aeration prior to chilling, right?