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+1 on the submersible pond pump. I got mine from Lowes. After I chill through my immersion chiller as much as it will go with tap water, maybe around 75 degrees depending on time of year, I then hook up my pond pump to the same immersion chiller and pump ice cold water through it and I can get...

From all I have read and heard it seems that this may not be true. Jamil talks about unintentionally getting 70 IBU's due to too long of a steep in one of his commercial beers that was evaluated by a lab for IBU's. This is in the new issue of BYO and I believe part of the Sharkbite Red episode...

@BrewThruYou how did your beer turn out? I am finding that merely steeping a given amount of hops may or may not do the trick. For the recipe mentioned above next time I may: 1. Increase the amount of hops steeped 2. Hop burst throughout the steep (really excited about this concept) and 3...

Just wanted to post a follow up. I brewed this beer mimicking FW pale grain bill 80% two row 15% Munich 5% carapils and a touch of pale chocolate for color. Overshot my efficiency a little for 1060 on the OG . Hop additions were about 5 IBU's fuggles at 60, 10 IBU's Chinook at 30 and...

I had this beer at Pizza Port San Clemente this evening and it is where I have been trying to get to with my Amber Ales. This beer is simply delicious. As per the IBU's I did a little guessing as per hop utilization and with a 7 gallon boil and 5.5 gallon batch I get 45.7 IBU's by calculating...

Thanks for all the responses, especially the info about caculating flameouts as a 20 min addition as per ibu's, the potential (or not) for chill haze, and the 200 degree sweet spot. I can see I have some experimenting to do. On the fence about bursting, steeping, AND dry hopping for a Pale...

I agree with this as well. So does immediate chilling at flameout with simultaneous hop additions give the best aroma and flavor vs steeping for some amount of time? Not necessarily looking for additional bitterness with flameout additions.

The clone recipes I looked at don't specify how long to steep the hops. In fact none of the recipes in "Brewing Classic Styles" do. I am also developing my own recipe based off of what I have read about cloning that recipe. I guess that more than just cloning a specific recipe I am interested...

My next brew is going to be an APA and as far as hop flavor and aroma I am going for something like Firestone Pale 31 as a benchmark to shoot for. As far as a recipe I am going to basically mimic ones found on this forum for this beer and I haven't finalized things yet. Bottom line with this...

I have a "tart" ale right now that I am assuming is from an infection. A friend of mine who is also a home brewer tasted it last night and actually liked it. I am considering dumping it or just giving it to him if he wants to drink it. Maybe your wife's friends will like it. I don't know if...

I have racked out from underneath something that looked like this before with varying results from good to not that bad to "no, I am not drinking this". I would definitely taste it before dumping. Usually happens in warm weather in secondary. I now use temperature controlled ferments and don't...

I recently had an infected batch and the activity in the fermenter went on for weeks. It was from using suspect yeast. Although my friend (also a home brewer) tasted it last night and actually liked it I wasn't intending to make a sour ale. Although in your case it might be ok and maybe there...

I like your style! I have read a lot about how hard yeast can be pushed in terms of storage time, re-use etc and I am a believer in the yeast. They're amazing organisms. What about that second part anyone; can abused yeast be "made whole" again by dropping them in a non-offensive mild...

1. I've been looking around and haven't found a definitive answer to this question (if there even is one) but how high of an og can you go with reusing yeast? I have a lager yeast that I have saved from my last ferment that was 1052 og. Is this too high to reuse? The beer tastes great no off...

I am agonizing over this right now. Does anyone know definitively if it makes a difference? I will probably just pitch on top of all the break in my fermenter (I would probably lose about a half gallon if I dumped the break. I have dumped between two bottling buckets before and racked off...

I think that for a starter the issue is that in general for many a 2 qt vessel is too small, which was the feeling of the brewer that started this thread and why he was switching to 5 liter flasks. Of course depends on what you personally believe you need in terms of starter size, as I think a...

Never tried pickle jars before but great idea. I like the versatility of a wider mouth container and imagine the smell is probably retained in the pickle jar lid and not the glass. Do you guys that use pickle jars just cover with foil when fermenting a starter?

That's me.

Because it is my hobby and I wanted to try different things. I was quite proud of my "sparge arm" which I came up with that consisted of a 2 qt plastic pitcher with holes drilled in the bottom with which I would shower my grains by hand and quite uniformly I thought. I never thought this was...