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I used flaked maize that was purchased from my LHBS. It was already gelatinized and ready to be mashed.

I batch sparge as well :cross:

I used 2 lbs in a full mash (10lbs total grain). I had no problems with my sparge.

Just ordered my Draft Tower. I have had my Sanyo before I even started brewing. I cannot wait to have it converted to a fully operational KEGERATOR. :ban:

I find the bucket to bucket technique to be fast, easy and very effective.

Also, as mentioned above there is the cost factor. I still spend $30 - $40 when I visit the LHBS, but now half of that is being spent on new gadgets :p . Most of the recipes I have done in AG have been about $10 - $15 in ingredients. Because of the cost saving I have upped my production and...

I have noticed enough of a difference that I am sticking with AG. AG forced me to go to a full boil, it makes the brew day more fun and the control factor is very nice. One thing that was happening to me with extract brews was a candy-like aftertaste. I am fairly certain it was the extract...

I always used 1tps for 5 gals in the last 15 minutes of the boil. Now I use 1 whirfloc tablet in the last 15 minutes of the boil.

6 WEEKS!!!!!!!!!!!!!!! Wow, I am lucky if my brew lasts 3 weeks :drunk: I used Irish Moss all of the time and have notice a huge difference. I just switched to Whifloc, mainly because it is easier (no measuring). After a couple pours from my keg , the beer is crystal clear.

This was my first brew and I don't think I took any readings. But if you plug the extract into a recipe calculator it should have an OG of about 1.067 and ferment down to about 1.014 which would give you an ABV of 7%. I do not remember it having that much of a kick though.

I made the mistake of trying something too big; a Wee Heavy. Too much grain for my first try. I only ran off 6 gallons for the boil, which was nowhere near what I needed. Keep it simple, as stated above. Go with a APA or IPA. I have done 3 pale ales since my first AG and they have all come...

Sound good, thanks.

I am not going for a clone of any sort, just a good drinking Irish Stout. Does anyone see a real problem using a Safale 56 yeast cake to ferment an Irish Stout? I have an IPA fermenting now, very nicely I might add.

Dry Hopping with the aroma hops (1 - 2 oz) helped out. Also, make sure you do not serve it too cold. You want to serve at around 45 degrees. If you go colder than that you lose the effects of the hops (IMHO). Cheers

Pasteurization is not sterilization. Pasteurization is not intended to kill all micro-organisms. I wouldn't take the chance.

This was my first brew. I did the oak chips in the boil and they did not add much (they are supposed to go in the secondary). I choose to dry hop in the secondary (1 oz Kent Goldings I believe). It was good, but I have created much better IPA's in my opinion. This kit uses gold (light) and amber...

I built my own immersion chiller (20ft of 3/8 copper). Cools down 5 gallons in about 10 minutes. I have been cooling to 85 - 90 degrees and then aerating by bucket to bucket transfer. After a few transfers, the wort is 70 - 75 degrees, nice and bubbly and ready for yeast. One way to speed up...

3-1/2 to 4 gallons for the mash and about the same for the sparge. You will want at least 6 gallons of wort for the boil.

I did not figure out the %, but the OG was 1.058 (higher than the real deal) and it finished off at 1.010 putting my ABV much higher than the real deal.

I did a side by side taste test and they are nothing alike. The real flying dog is more bitter, mine is smooth and sweet. I am going to up the carb level to see if that eliminates the smoothness. The color of mine is lighter also. I guess it is possible that I did not get good hop utilization...