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This weekend I made my first legal Alabama brew and used my new heat exchanger for the first time. I have the Midwest model that is comparable to the Therminator. I was able to get the temperature down to about 90 degrees fairly quickly and I probably could have done a little better had I had...

Thanks for the tips! I will for sure let my beer condition for about 3 weeks and then do the dry hopping after that!

I brewed a black IPA this weekend and am wanting to dry hop it. I know that I will have to wait until the SG is stable for at least 3 days in order to do so, however, I am wanting to know if I should dry hop as soon as the SG is stable or if I can allow my beer to condition for 3 weeks in the...

Thanks for the feedback from everyone, it has been a big help!

I used a calculator for the mash and sparge water (http://www.brew365.com/mash_sparge_water_calculator.php) and I used hopville.com to enter my recipe and estimate my gravity, color, IBUs, etc.

Thanks, I just started reading that book so I guess I haven't reached that part yet. I will look at making an adjustment. Is there anything you'd recommend to replace that? More base malt or specialty malt?

Thanks for the quick reply! I will definitely be purchasing the 5.2 stabilizer. I am looking at strike water of 4 gallons (about 1.33 qt/lb) at 167 to reach a mash temp of 154 and mashing for 60 minutes. Next I'll have 5 gallons of sparge water at about 167-169 and do a double batch...

Hello all, this is my first post and also my first all-grain recipe. I've brewed several extract + steeping recipes so now I'm ready to make the jump. Just this week I constructed the 10 gallon, round cooler/mash tun found in the DIY section so I will be using it and batch sparging. I have a...

Brewing, Fermenting, Conditioning, Bottling and Imbibing