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You're going to want to move some of those hop additions later if you really want their aromas to come through. 20 minutes is going to all but boil off any volatile oils. Personally, I'd bring the Cascades and the Willamette to flameout or 5 minutes and push the Hoods back in the boil to...

I have a Barley Crusher and its great. Simple, easy to adjust, lightweight. I can simply attach my cordless drill to it and buzz through 15lbs of grist in just a few minutes.

Haven't seen it asked yet, but did you hit your volumes? Pre and post boil? I don't see that listed, and ensure it matches the recipe accurately? Even with a bad sparge, yet good crush and mash, you should still see at LEAST 60% efficiency. Something isn't adding up.

Just did this for the first time with California Ale Yeast that was used to ferment a big triple IPA I'd pitched with a 2L starter. I moved the wort to secondary after 2 weeks so I could dry hop, capped the primary with a rubber stopper for about 24 hours until i was ready to wash the yeast. A...

Just found this out of curiosity to see if anyone else liked it. I love this beer myself, and cloned up a recipe and brewed it. It's dry-hopping in secondary right now: Hopville . "Hawp Kwisis" Imperial IPA Recipe It tastes great already - hoping to keg it around Christmas time, and I'll see...

Hmm, yeah, I guess that took you to the main page or something. It won't post the direct link. I just wanted to post what I was talking about. You can't purchase it from there anyhow. One of these:

You could also just shove a few appropriately sized SS nuts into the braid at fixed intervals. I didn't bother with that because while I was poking around a restaurant supply store, I found a 12 inch one of these: pizza tool-Stainless Steel-6 Inch Pizza Screen/Pizza Pan Screen-Bakest-8807#...

Hey - good enough. I'm sure the final product will still be great. If you boiled off the extra volume, you would have increased the hop utilization by a little bit and your IBUs would be a bit higher, but probably not much after 15 additional minutes. My calculations show less than 10%...

I'm inferring that you want to free up your primary fermenter for another batch. Am I right? You don't really need to move to a secondary at all unless you're adding adjuncts or dry hops. Your best bet is to get another primary vessel or space out your brew sessions to two weeks apart...

The answer isn't so cut and dried. Once you move the keg to cold, the yeast will mostly go dormant and won't do anything to clean up any esters or off-flavors created during fermentation. Flavors can still mellow in the malt and hops profile whether kegged or not, though possibly slower at...

3lbs of grain is an easy stove top mash and boil. You might as well just do it that way. Just be sure you calculate your water amounts properly - The only water loss you'll have is from grain absorption, so should just be up about 2 quarts maybe in your pre-boil? ...because of those 2-3 lbs of...

As a HUGE coffee snob and home roaster, I just want to call out a technicality. Espresso is a process for making coffee using specific amount of pressure and specific temperature of water in a specific amount of time, not a type of coffee ('espresso roast' is more a marketing term). Cold...

My LHBS is rather expensive for grain. They sell their base malts in 5 and 10lb bags for 7.99 and 14.99 respectively. I don't know the price for a full sack. Specialty stuff and other malts are 2-2.50/lb. The rest of their supplies are competitively priced it seems. This being Italian NJ...

damn!! haha. Sorry to hear. :)

I just built my 10 gallon version of this (after having been using the 5 gallon version of it). I don't forsee myself making larger than 5 gallon batches any time soon, but I recently made a big (1.08+) baltic porter and really taxed the mashing capacity of the 5 gallon and made a nice mess...

Yes! I did the math and typed the response on my phone. Neglected to divide by the total gallons.

this should be a simple linear equation. Assuming you made 5 gallons, then you calculate it like this: 4.5*1.065 + 1.0*.5 = 1.059 where the SG of water is 1. I'd think you'd be ok at the new OG.

Hmm, this might be my first post. I'm new to homebrewing, and I'm on my 4th batch at this point. However, its my first extract. I only brew in 2 gallon batches at the moment. Anyway, I've attempted a slight variation on Wild's recipe from the first page with some changes based on others...