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Ok, so I have had my Saison in primary for over 2 weeks now and I took an SG reading in preparation to move to secondary... OG 1.075 has dropped to 1.024 in about 16 days... 68% attenuation... White Labs recommends using another yeast for drying out after 75% attenuation... I swirled to...

to help with the spelling on posts: http://www.iespell.com/ Reading... just keep practicing :o Info on brewing: http://www.howtobrew.com/intro.html Sugar shouldn't be used for these kits, it gives a cider taste to most of them... it will work, but taste bad... use Liquid Malt Extract...

You really need to look at ProMash... it makes recipe formulation a breeze!!! This is my favorite brewing helper :D http://www.promash.com/ check out the free evaluation!!!

Here's some great info on how to setup for a batch sparge using ProMash!!! http://www.brewboard.com/index.php?showtopic=40175 hope that helps, later, mikey

Remember the brewers secret way to avoid rain!!!! Strip down, dance widdershins around the boil kettle 3 times while flinging whole leaf hops over your left shoulder and chant the following over and over all the way around: (Don't forget to start the chant with a pause between each word...

If you are interested in making mead, I would highly recommend The Compleat Meadmaker By Ken Schramm... it has all the info you could ever want to know about mead making, styles etc. Very good read IMO http://www.amazon.com/gp/product/0937381802/002-1597686-5556818?v=glance&n=283155 hope...

Stir it up real good so that you get as much sugar in suspension as possible, then recirculate till clear... the reason you add the extra water is to thin the mash and bring the temp up to help flow as much of the sugar as you can into you kettle (as well as preform a mash out)... the limitation...

Just what it says: "After the mash is complete" (your 1 hr rest) "all sparge water is added as a mash out infusion" (as it is an infusion, it is added to the mash water already in the tun)... In other words, you dilute the mash with more water before you preform a vourlaf and then runoff... if...

From the BJCP style guidelines: Mild http://www.bjcp.org/styles04/Category11.html#style11A Moorhouse Black Cat, Highgate Mild, Brain's Dark, Banks's Mild, Coach House Gunpowder Strong Mild, Gale's Festival Mild, Woodforde's Norfolk Nog, Goose Island PMD Mild Bitter...

Is that what you were doing for the extract batches as well??? 2-3 minutes is way short of what I've seen recommended... 30-60 minutes is what I see quoted when using air, 1-2 minutes is for pure O2... I've taken to transferring my cooled wort into my 7 gallon plastic bottling bucket...

Hippo Burp Day, 2nd Street... I'll knock one back for ya myself!!! Brewin' on your B Day can't be beat!!! :mug: :tank: :drunk: :cross: later, mikey

If you have the patients, I would recommend mashing the grains in about 1.5 quarts of water per pound of grain at 152-155 F (2 quarts of water should be close enough and do fine for this amount of grain)... Raise the temp of the water to about 164 F and add the 1.5 lbs of grain (this should...

it will help with his "cooked ground rice" mushy stuff as well, I'd think... may not be needed, but better safe than accidentally making gruel IMO :mug: mikey

Hey Snap, Why don't ya post the pics in your gallery???:rockin: mikey

That is ghetto fab, my brother!!! Ya get double points for knowin' how thick your copy paper is!!! Follow up for a triple score: what weight bond is the .004" paper??? :D later, mikey

It might be cheaper to quit your job and move to where she lives so you can brew the beer at her place!!!!:drunk: Good luck and let us know what you end up doing!!! later, mikey

How do you like the 2D? I'm looking at that one myself when money allows and would like your thoughts on it if you have time :mug: thanks, mikey

Dude, I think this one is good enough for BOTH places... it's got beer info AND drunkenness!!!! I say duplicate it LOL :ban: :tank: :drunk: :cross: And Jack... very glad to hear life is gettin' better... keep the faith, brother!!! later, mikey

Hey Matt, Others have covered the water absorption, temp and time issues... When you batch sparge, run off the first tun of water after recirculation, close the valve and add the second batch of water, stir to get as much sugar content as possible in the water, recirculate again THEN...

Remember, if they used up all the oxygen before that 30 hours was up, then the yeasties were already making beer out of your wort before you saw any major signs of fermentation... Did you check the SG before you added the nutrient??? My guess is it fermented out in 4 days witch isn't out of the...