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Best basic online brewing info I've found so far: http://cruisenews.net/brewing/infusion/ even has pictures for folks like me ;) mikey

Hey jp, First, I agree with the Baron... too course a crush and you lose efficiency... too fine and you get a very cloudy beer... Second, how much wort did you collect this time??? Just FYI if you add 1/2 gallon of water to 4.5 gallons of 1.050 wort you would end up with 5 gallons of wort...

Ok, so I plugged the following into ProMash: 8 lbs pale malt .5 lbs crystal malt .25 lbs chocolate 4.5 gallon batch size 70% efficiency = OG 1.050 75% efficiency = OG 1.053 80% efficiency = OG 1.057 so you ain't doin' bad IMO... do you remember what your efficiency was the last time...

According to ProMash, the original recipe should give: OG 1.070 IBUs 78 (the best I can do without knowing the actual AAU of the flavor and aroma hops) By moving the Clusters to 15 minutes, you dropped the IBUs to 40.8... cutting your bitterness almost in half... that would be my guess on...

What kinda beers do ya like to drink? That usually lets me know what I might want to brew... ;) mikey

From all I've read, and some experiments I've done due to lack of time to deal with beers in the past, I believe you are safe up to about a month in the primary (I've never let one go longer than that myself)... two weeks should be no problem at all IMO I racked my 1.084 Flanders Sour Ale into...

I think you mean this one, though it is partial mash, not full all grain??? Paul's Brewing Page/ Illustrated Brewing Primer: http://cruisenews.net/brewing/partial_mash/index.php some good stuff on here as well... How To Brew an online book by John Palmer...

Randy Mosher described a beer in Radical Brewing that was "wasteful of malt"... Double Ale... Mash in a normal beer... instead of running the wort to the boil kettle, it is reheated to strike temp again then added to another set of grains and mashed again... (if you have the room, could prolly...

Hey John, From what I've read, you should use the yeast cake within 3 weeks... a month at the outside (though I've seen longer if stored properly)... if you plan to keep it longer, I'd suggest you working it into another starter... also keeping the yeast in a sealed bottle isn't really a good...

LMAO, that's what HE said!!! mikey

And you REALLY have to be careful... one of our Club Members ended up with 14 stitches in his leg when he dropped a carboy full of sanitizer on his bathroom floor!!!!

And I wanna know how ya managed to kill your starter so well :D mikey

I'm a White Labs guy myself... I've used WYeast in the mid-90's but I hate to wait for the pack to swell... I've just started using a magnetic stirrer and doing 1-2 liter starters, and this (along with an aeration pump) has brought my lag time down to 1 hour!!! I tend to have positive pressure...

Hey Beermaker... So tell me what all you did to get this ABV... I'm interested in doing a Utopias like beer (or at least a Big Bad Barley Wine in the 20%+ range), and I was wondering what all you did... Did you follow the "High Gravity Tips" from White Labs??? Aeration type? Air or Oxygen and...

yeah, you really need some way to slow that sucker down... a ball valve would be wonderful but even a pinch clamp on your hose could help a bit... it should take 45 min. to 1 hr to sparge with a continuous/fly sparge setup Rice hulls won't slow down the flow, they just help make a filter bed...

And let's not forget: 3) if ya want Steam Beer, use lager yeast at ale temps 4) if ya want a Belgian Ale, brew at 80+F with Belgian yeast! :p LOL mikey

Glad to hear it Sailman... I tend to agree with magno on the hops... 20-25 IBUs on the "low end"... unless you are doing a Lite or Standard American Lager (and why would you do that... Budmilloors has that one down cheaper and faster both) http://www.bjcp.org/styles04/Category1.html/ (I love the...

Here's some GREAT info on making starters and why you should always do this... I broke down and bought a magnetic stirrer because of articles like this one: http://www.maltosefalcons.com/tech/MB_Raines_Guide_to_Yeast_Culturing.php hope that helps, :mug: mikey

Hey Sailman, That would be a Braggot: http://www.bjcp.org/styles04/Category26.html#style26B Can't wait to hear how it turned out, mikey

You should take a SG reading whenever you rack (Unless I misunderstood and it was DOWN to 1.060 when you racked)... it won't be totally accurate unless you can get the CO2 out of suspension, but it should give you an idea of what is going on with your brew... You shouldn't worry too much...