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English Brown Ale (Newcastle clone)

I was absolutely anal on sanitizing procedures, spraying StarSan as if it were going out of style. Spray down as soon as the spoon/paddle came out of the wort, and before inserting it. The bucket was shaken and left with StaSan for at least 30 mins before transferring from kettle to fermenter.

Ran out of propane with 7 mins left on the boil, hopefully it wont affect the process

Hey everyone, I finally got my first brew day. I did a BIAB partial mash. Unfortunately I ran out of propane at 7 minutes left on my boil...ok lack of planning. I also saw that my system of filling up the sink with cold tap, drain and repeat, didn't get my brew cold fast enough to be certain...

I'm still getting heat from the wife, since she considers anything regarding alcohol a mortal sin... (yup, one of the remnants of the prohibition era) but am teaching my son (12yo) the basics of good brewing.

I finally got a brew day, making a Newcastle clone doing a partial mash.

Brew Day Tomorrow!!!

Thanks for the advice, I do use diluted dish washing liquid and the sponge side of brillo pads or an old baby bottle brush. I'll have to pick up some bartender's friend, since someone (wife)threw out my old can

Awesome, I'll use a soft sponge and some oxiclean to get ready to brew

Brew day is Wednesday Afternoon

Ok guys, I managed to get the 32qt aluminium pot I saw in the store, I tried out the burner on my grill and I brought 3 gallons of water up to 160° F in about 35 minutes, an a full boil in a little over an hour. The pot oxidized a bit turning a brownish gray where the water level was. I...

I don't have a racking cane, so the question would be if I put the fermenting bucket at an angle so the trub cake leaves the bucket spigot clear, move to a secondary for a week at the same angle, and then transfer to a bottling bucket, would that help reduce the trub? Or should I still cold...

I actually have a two 5gal system that has 2 buckets, one will be my primary fermenter (2 weeks), the other one will be a secondary fermentation (2 weeks) then use the first one as a bottling bucket for the syrup additive for carbonation (dissolved corn sugar). Leave 2 to 3 weeks in bottles...

After cold crashing both before and after fermenting, how cold do the bottles need to be to solidify the years at the bottom?

Hey guys, wanted to know what you can do to minimize trub in bottles. I'm used to natural carbonation, and I don't have a CO2 system. What do you guys suggest to minimize trub transfer to glass besides careful pouring?

Seeing my recipe, I'm going to need around 7 gallons of water for my mash a d boil, for 7 gallons, would a home stove be ok for my first batch? Or would I be overwhelming it? It's an older frigidaire glass top. Or should i try the burner on my gas grill, or maybe an old charcoal grill I have...

Hey guys, any peeps from the San Mateo area? I'm in San Bruno, get supplies either Amazon or the SF Brewcraft. Need closer suppliers.

I dont think al would be too much of an issue, since I've been using them on and off for steaming tamales, so far no issues, the one I have is only a 3 gallon so I think I need to upgrade to a 32 quart for beer batches. Don't plan on using it more than maybe twice ot thrice a year for beer...

I live about 12 miles south of San Francisco, not really a great area to find bargains. As for the rocket stove, I think i could do that for less than $20 not including the wood. I'm itching to get started, but still need some equipment, which I'm spacing out so the wife doesn't go crazy with...

so, I just got an igloo 5 gallon beverage cooler from Lowes to use as a mash tun, haven't done anything to it yet and was wondering if using the 5 gallon paint strainer bags would be viable for the grain mash. I'm starting with a partial mash recipe for an English Brown ale that I want to do...