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I have that book. It is pretty good, too, except the author assumes that the reader will have a way of keeping his fermentation temperature down to the upper 60's at most. Myself, I don't use any chilling system and I ferment at room temp, around 72 degrees, and big beer fermenting temps often...

I can tell by tipping the keg just a few degrees, not enough to unsettle the sediment in the bottom but enough to tell me that there is still significant mass of beer left. When it feels light to the tipping, I lift it one handed slightly with the handy handle. When it lifts effortlessly I know...

I was working in the lab, late one night, When my eyes beheld and evil sight. My monster, from its slab, began to rise, And suddenly, to my surprise HE DID THE MASH! He did the monster mash! THE MONSTER MASH! It was a graveyard smash! ....

Why not start with about a 3.5 gallon batch, and see how much unused capacity you have during the entire process? 5 gallons in 8 will be pretty limiting. Should work if you are careful and attentive, but I would start smaller and see how it goes, just to be safe, me. Good luck with it, whichever...

A high mash temp could cause your FG to be high. Or cold ferment temp near the end. I doubt that oxygenation is an issue. I just pour the wort into the fermenter from high enough up and that seems to be plenty of aeration, and right before pitching, so exactly the right time.

Welcome! I am a new brewer too, been at it for something less than 3 years I guess. Learned a lot here. I like to do big ales and stouts, BIAB and now also no-chill. No electric stuff, at least not yet. Only high tech stuff I have is my Tilt hydrometer and my fancy Big Mouth Bubbler fermenters...

Another vote of confidence for the Tilt. Absolute accuracy might be a couple of points off but comparative accuracy will be spot on the money. So it will tell you if your gravity has stayed exactly the same for the past three or four days or whatever, and you know your ferment is done and you...

I don't think that the shifted wax or shot will make any difference, but it is easy enough to test.

I am quite sure that with some of my big starters I have severely overpitched a batch or two. Just my experience, but it doesn't seem to have ever hurt anything. I doubt that a standard sachet will hurt anything. OTOH it is meant to be about right for a typical 5 gallon batch, so you are paying...

Would I be wasting my money buying one of the old style single lever benchtop cappers, like this one? They are all over fleabay. https://www.ebay.com/itm/324714786450?hash=item4b9a826e92:g:btAAAOSwnsVg70iC

Nah never used them.

When swing tops open, they open suddenly. Can't slowly bleed off pressure as easily as when lifting a crown cap. If a crown capped bottle is a bit overcarbed I can usually avoid a geyser incident by gently bleeding off the gas.

I have been using 3 lbs of quick rolled oats in each batch. Foam is most evident while stirring. After a while it stops and doesn't reappear.

When you cabonate your leg, don't the bubbles tickle? Mod edit: This comment is going to make no sense after I fixed the thread title. Monster edit: Hmmm I didn't know the title was gonna get changed. Can I delete this post?

So I have some EZ-Cap quart and pint bottles and they are supposed to take crown caps, and they look like they should. And they do, sort of. I am having a hard time getting "Big Red" to cap these. It wants to push itself off the bottle before crimping the cap down. Is there another capper that...

Brewed yesterday, no-chilled overnight, transferred to fermenter a half hour ago, measured 1.090 with the Tilt. Lots of trub, though. That's okay. The previous batch all got bottled, and my intention was to innoculate my starter with the harvested yeast, but on tasting the beer, there was a...

So, there is always a good bit of foam after I mash in. (BIAB) Is the mashing reaction still going, as long as foam is being produced? Should I continue the mash until it stops? If the starch to sugar conversion isn't making the foam, what is? I keep forgetting to get iodine at the drug store...

I ordered that same whisk and it is a BEAST! Worked great. First I heated my strike water to 164 and then dumped all 3 lbs of oats in and whisked it all in. Took all of maybe 6 seconds to get it broke up and wetted. Then the specialty malts, 3 lbs. Dumped and whisked. Fast, fast. Checked the...

After I drop Mrs. Monster off at the office I will be brewing the same recipe as a couple weeks ago. 5.5 gallon batch 13lbs pale 2 row 2 lbs Viking cookie malt 1 lb 350 chocolate malt 3 lbs quick rolled oats 1 oz Sterling hops 45 minutes A quart of wort reserved and ice bath chilled, inocculated...

2000x seems to be nearly the practical limit for ordinary optical microscopes. I have my doubts that a €30 Amazon USB microscope is going to give you good images at 2000x magnification. A proper laboratory microscope works well at 800x or so. I have never seen a cheap microscope give good images...