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A 5 gallon pot will be too small. Since this is a no-sparge method, you will need to begin with the total volume of water (in this case, approx. 5.5 gallons, PLUS the grains). Use the aluminum pot -- you'll be fine. And welcome to all grain!

Just wanted to follow up on this recipe: All-in-all, I would call this a good first effort for a gluten-free beer. A bit too heavy on the coriander, but crisp, refreshing -- a good summer beer! Thanks for the help!:mug:

This makes sense to me as well -- You could let a clean profile sacc strain do the heavy lifting, then pitch the bugs after 3 or 4 days of primary (or however long it takes for the number to drop).

My sister has a number of food allergies, including wheat and brewer's yeast. She went to an allergist/homeopathic type guy a number of years ago who gave her a long list of what she couldn't eat (including all kinds of things, like pepper!), stripped down her diet to unseasoned meat and raw...

I think doing a lower-gravity/sessionable beer makes a lot of sense for your first round too. But this doesn't preclude the styles you are looking at -- you could try a brown porter or a dry stout, for instance. Just poke around the recipe section and find one that has a target OG of about...

You never know -- Might be able to harvest some wild yeast there. Call it "Hair of the Dog"? :D I will indeed post up when it's ready -- First time using the Burton yeast, and it has been performing great so far!

That's a great idea -- I've got an old sleeping bag that I knew I was hanging onto for some reason! Thanks!

Both good points! For my process, I knew I wanted to do BIAB, so I opted for it. I do still use my digital thermometer too, though, for reference.

Unless you are using a plate chiller, it's great for knowing when you are chilled down to pitching temp... my 2c.

A keggle is a great solution. I am unfortunately not particularly handy and so opted to throw down the cash. Bought a 15 gal megapot with the ball valve and brewmometer -- both of which are great options. It is not the cheapest solution, but I figure I won't have to buy another one for some...

I have so far been an extract brewer, slowly acquiring the gear for making the jump to AG via Brew-in-a-Bag. We did our first batch last nite, and I think it turned out pretty well, but not without a few hiccups. Here's the recipe: 8# Maris Otter 5oz Crystal 120 3oz Crystal 90 4 oz...

Here's a video featuring Jeff Stuffings from Jester King (incl. all the makings for a Petite Prince clone) from one of Austin Homebrew Supply's classes. He starts around the 40:00 mark. Love what these guys are doing!:mug:

:mug: Seriously, though. Thank goodness for Belgian strains in the summertime! SWMBO has little patience for multiple swamp coolers around the house.

This is true, and the real benefit to using 568 over 565; however, I did find that it took me a month -- obviously, every fermentation is different. However, the real truth is that there's no real rule-of-thumb: yr beer's done when yr beer's done (e.g. when the gravity stabilizes). :D

Most folks will tell you that secondary is not really necessary unless you are dry-hopping, racking onto fruit, etc. My vote would be to leave it in primary. The saison yeasts tend to have a really long fermentation anyway, and it would be a shame to rack it off too soon. Leave it in there...

It is possible to get a FG that low with this yeast (however, it is unusual). Mine usually end up around 1.004 or so on average. If you are using a hydrometer, are you compensating your reading for temperature?

Just ordered the grain for this one, found my cans of libby's, got my spices -- Should be all set to brew this next week for my first BIAB. Thanks Reno -- This looks great! :mug:

+1 for Charlie, then Palmer. I think it's also worth owning Brewing Classic Styles -- Once you get a feel for the process of brewing, it's helpful to look at some really good recipes and see how beers are put together. This is one of the real strengths for Joy of Homebrewing as well. Also...

My sister has a number of food allergies, many of which are in line those associated with GF/Celiac. However, in addition to these she is also allergic to things like mushrooms and (she has been told) brewer's yeast. My initial thoughts were that maybe this latter allergy was because a lot of...

I should add that it was a while before I had an open fermenter for the ECY beer (Didn't have it factored into my brewing schedule when I got the email about them going on sale, was lucky enough to get one and then let it sit in my fridge for a month or two :( ). On account of that, it was...