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Thanks for your input. I take your point that the main thrust of Jamil's whirlpool system is to chill more quickly, but he also cites sedimentation as a side benefit: "The other huge advantage is leaving the cold break behind...the trub forms a nice cone in the kettle" I would love to find a...

Hi all, I'm thinking about setting up a system a la Jamil's whirlpool chiller (http://www.mrmalty.com/chiller.php)---basically, it's an immersion chiller with an extra bit that recirculates wort to create a whirlpool while you cool. I know from reading some other threads that folks (like me)...

I wouldn't count on the hops still being there. That's the first thing to go.

I kind of lost track of this thread, but I thank you guys for all the suggestions. I continued (mostly by inertia) to use an ice bath, but I did do the double-sink switch, as suggested in this thread. Worked pretty well, actually. But I recently moved, and now my kitchen has just one sink, so I...

So, when it comes to wort chilling, I'm still hanging out in the no-mans-land of the ice bath. One of the reasons is because I am not that amped on any of the obvious alternatives. An immersion chiller seems unwieldy, and the last thing I need is another big piece of equipment laying around...

I've been doing BIAB for a while now, so this idea made instant sense to me. I went out and got me a 5 gallon Homer cooler last night and I'm giving it a go right now. I've been happy with BIAB, but I had been looking to do a cooler conversion, just to learn the technique. Now I'm wondering...

Second that. The large fermenter is fine for primary. And bonus: you'll never have to set up a blow off. There are 3 gallon glass carboys on the market that you can use for secondary.

Sweet thanks. Just wasn't picturing it that way.

I am intrigued by you guys' cooler/BIAB idea. It seems like a good way to bypass the problem of pot/batch size. With my setup right now, I can only mash about 6 pounds of grain. However, the first time I ever did BIAB, I tried adding the grain bag all at once to the mash water and I got a huge...

If only it were brett...I would dig that. You have a good point about fermentation temp, though. I'm looking for areas of my process to tighten up, and that is probably one of them.

Some people were asking earlier in the thread about brew in a bag (BIAB). I just made an all-grain BIAB pumpkin ale last night. I lightly pre-boiled fresh pie pumpkins, fork-mashed them, and added them to the mash bag with the grains. No problems at all, just pulled the whole bag out, pumpkin...

1) Dunk n' shake in a bucket with sanitizer. 2) Cycle through the dishwasher (preceded by an empty rinse cycle). Oh...and the "sanitizer," it's just One Step. Alone. :eek: It's not that I don't take sanitizing seriously, but I place much greater emphasis on using bottles that I've emptied...

I read this article, too. Then I just said...eff it...and brewed espresso on the stovetop and dumped it in with the primary. The beer came out very nice. I'd like to try some of the other methods some time, but I'd say in general, the simple coffee + beer combo tends to come out nice if you...

...as long as you're not dry-hopping it. Right?

Yea man, and whenever you get one of those nervous, new-to-homebrew types, and they are looking at their glass quizzically, wondering why it's all cloudy, you just say, "Hey, that's the powdered endosperm. I put it in there on purpose. Drink up."

Thanks for all the feedback. What I gather is that there's just no telling, but things do always get better. (Although even this rule seems to have exceptions...) I really don't have a patience problem. The change in the bottle never ceases to amaze me, and I love archiving my beers. What...

I try not to taste the wort (nasty). But I do always sample my brews on their way to the bottle. Sometimes, they taste ok. But my last couple of batches have been totally unpalatable. In both cases they (1) were too hot on the alcohol side and (2) had a wet dog smell. Both beers were...

+1. An interesting idea, but a lackluster example.

I'm a regular chai drinker, and I'm ashamed to admit that I never thought of this before. Anyhow... I think you could forgo the black tea. Even in an actual chai, it's just the base. It doesn't seem like there's much there flavor-wise that couldn't be accomplished with grain, and with the...

That's good info, thanks. Your site looks great, too. Cheers.