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I've done 31 batches in 1 year and 10 months. I am still a beginner. Google is and has bean my best friend, or maybe HBT is at the top. Never got any of the books I am finally getting to know what the diff grains impart because I've made recipes with neersmith and brewed them. Same with...

Actually i use a micro screen coffee filter. Going into the bottles is clear. But after2-3 weeks in the bottle, it settles out as this black crap.

I do it in an ice bath. I use the same tub that I ferment in. Only takes 3-20# bags of ice. I add the first ice charge when I get home from work, about 35# to initially completely surround the bucket. Top off with ice cold water. Then about 4-5 hours later, before going to bed, I top up with...

I discovered the benefit of cold crashing my IPA's. I've brewed / bottled 9 batches of IPA to date. All 3 week primary, dryhop in primary and then bottle. The first 3 batches turned out drinkable, but not that great. Batches 4 and 5 were better, due mostly because I used more hops and I've...

Good luck to me

Only way to brew and avoid the wind. I can't remember last time it was daylight when I brewed. I usually dough in at about 4am. Best part of the day sometimes. Specialy here in Az.

I have this and also I recently purchased the "Fast Response Meat Needle Probe Model: 113-151" The meat probe has a MUCH faster response than the wire. I use the wire to monitor my fermentation and maybe I'll stick it in my mash tun, but the probe is the most useful, for me, on brew day.

This is what I do too. 110 to 62 in less than 10 min.

I made a "dip-stick" with the gallons/quarts marked, but could definitely welcome a better way.

My local Brew store has very fair prices. They deserve a higher price due to the convenience of being local. They have shelves of books of recipe's. The guys that work there are homebrewers, and can offer there own recipes and ideas. If you're brew store is close enough, I would advise...

You can if you want, but not necessary. I take mine out of the water tub after bubbling has stopped, day 7 or so, and it remains at room temp thru dry hop and until I decide to crash cool or package.

I have found that more hop volume = more hop flavor. I'm still not sure how the length of time effects things. Many folks believe that 3-4 days is optimal. My current batch that is drinking really well, I added 2 oz at 7 days before bottling and then another 2 oz 4 days prior. It is...

I use my swamp cooler to crash my IPA's. Yes, it's more effort and takes ice, but it works. https://www.homebrewtalk.com/f39/cold-crashing-too-high-maintenence-423881/index4.html

I've done a couple of overnight mash's, with success. I doughed in at like 10 pm. 153 degrees. wrap the MT in blankets, etc. Go to bed and get up at 4 am, heat the sparge water and resume. My first runnings were about 130 degrees. The beers turned out tasty, thin in body but not sour...

1 oz Columbus / 60 1 each Cascade, Amarillo, Simcoe / FO-Hop stand for 45 min after chilled to 145 deg 1 each Cascade, Amarillo, plus .5 Simcoe / Dryhop at end of fermentation in primary Then same amount for Second dry hop, 7 days before packaging.

Are you running all of your water thru the MT? I run approx equal volumes for the mash and batch sparge. I cannot get BS to calculate my volumes and temperatures to match my actual historical numbers, so I wrote a spread sheet to do all that for me. Start with the volume you want into...

From what I understand, the boil takes care of that. I try to avoid any splashing anyway.

I use the micro-screen filter basket from my coffee maker. I hang that in my boil pot and drain the MT thru the filter. No recirculating back to the mash tun. I start running slow and gradually speed the flow as it runs clearer. Usually after a couple minutes, I open the valve full and...

Time spent preparing the recipe, procuring the ingredients, 5 hour brew day, managing fermentation temps, racking and packaging is a lot of work / maintenance too. Crashing in the swamp cooler is just another small part of it all. Be easier to run up to BevMo and back.

I crash my IPA's in my swamp cooler. My goal is to drop the hop matter before racking. I wrap/ insulate the tub with a carpet remnant. I most recently had mine in the 95 degree garage. Step 1: Add 10lb ice cubes, top with water to beer level, place frozen bottles on top of the fermenter...