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There is no appropriate place to put this topic, so I'm putting it here. If it's completely inappropriate, please feel free to delete it. I was just thinking that since we as home brewers have the equipment necessary to fry a turkey, if anyone here has done it. How long does it take? How much...

Pork rinds!:)

Right. It's not being counted. 16 lbs of grain x .2 = 3.2. Supposedly that represents the "absorption" of water by the grain, but it's really the "total loss" of water between absorption and unattainable wort. I started with nine gallons and ended up with six gallons, pre boil.

Well, yes, 45 degrees initially and then a steeper angle to drain more wort.

When I brew and the wort stops draining from the mash tun, I turn it up 90 degrees perpendicular to flat. I guess that would be vertical, lol. I'm sure some liquid remains behind, but I don't think it's significant.

Here's a pic of my mash tun. Maybe I will gain some efficiency if I go to a cylindrical version. I like this one because of the size. I bet I couldn't have dumped out more than a 1/4 to 1/2 gallon if I had turned it completely upside down.

I must have a really inefficient mash tun. I just brewed an imperial IPA using 16 lbs. of grain. I used nine gallons of water (mash and sparge combined) which yielded 6 gallons of wort. After the boil and removal of bittering hops, I'm down to 4.5 gallons. The x lbs. grain x .2 formula works...

I use a bucket for dry hopping. I have about three buckets that I use for various purposes in the brewing process. The large opening at the top gives me easy access for dry hopping, adding oak chips or whatever. I don't see how you could use a glass carboy and a hop bag unless you're dry hopping...

On a related note, I read to take the number of lbs of malt and multiply it by .2 and it will give you the amount of water that is absorbed by the grain. That will help you calculate how much water to use to end up with six gallons (or whatever) for the boil. Some people use spreadsheets or...

I'm from the 919 (Raleigh) but was born in the (704). :) I use a stone, which is actually made of stainless steel, and oxygen from an oxygen tank I got from Home Depot. It works great and I usually have a bubbling airlock within a couple hours of pitching my yeast without using a yeast starter...

I live in the Raleigh, NC area and have been brewing for about 18 years. I'm an all-grain brewer, but not terribly sophisticated equipment-wise. I wish I could afford to buy better equipment, but I can't. I make pretty good beer that I'm proud of though. This area has a lot of good breweries...

His rationale is that in an IIPA, the alcohol itself adds body so he doesn't like the added body and maltiness of using much crystal malt. To me Stone's Enjoy By is almost a perfect beer. There are others, of course, but I'm mainly an IPA guy. I can't drink a beer like Dog Fish Head's 90 Minute...

I seldom ever use crystal malt. I just made an IIPA with 100% pale malt. I like my IPAs dry, not malty. Mitch Steele of Stone Brewing Co. says he uses about 97% pale malt in his IPAs. He's not a fan of using much crystal malt. He knows more than I do, so I follow his recommendations.

I've been brewing for a lot of years (almost 20), but I only typically brew one or two batches a year. On the second batch of beer I ever made (nut brown ale) I pitched the yeast before the temperature had cooled sufficiently and I killed the yeast. I didn't know that I could just re-pitch the...

Awesome, thanks! About how long will they last in the freezer? I guess it could vary depending on hop variety, but generally speaking how long? 6 months?

I don't generally like beer with food, but I made an interesting discovery recently. I was eating sushi and drinking a Bell's Expedition Stout. Something about the beer and the soy sauce that I put on the sushi really worked well together.

I had the bright idea of dry hopping with 10 oz. of hops and the more I think about it, the more I think I may cut it back to 6 oz. I'm quite certain that my local home brew store won't take them back. Can I freeze 4 oz. to use later on a different batch? They're unopened in the original packaging.

Whoa.:tank: OG - 1.086

I brewed inside my screen porch which has a ceiling fan. I ended up with six gallons of wort in my pot and was surprised that as soon as it started to boil, even before I did my first hop addition, it foamed up all the way to about the 10-gallon mark before finally settling down to a rolling...