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It is viscous enough for my thermometer to keep falling over when i stick it in the middle of the mash tun. I would add 200F water to my mash tun (about 1 gallon to half a gallon) than add grain and stir and keep repeating. Not sure what I do for a grain to water ration I add water aiming for a...

Thanks guys lots of great info!

So that temperature variation is normal even at mash out I had pretty big variation in temperature on a 75 min mash. I though I would have pretty good insulation because its an insulated water cooler that i'm using but my mash definitely has more cool spots on the outside of the mash tun (...

I am getting some big variations in my mash temps, even after letting it sit for 10 min. One part of my mashtun is reading 160 one part 140 and one part is reading 150. even after stirring and letting sit for 15 min I am getting this variation in readings.

I head to the local Co-Op or Natural food store. Ours has really good quality spices, and a killer beer selection.

This should be helpful because I am not sure if I will be able to aerate my wort. I currently use an oxygen stone and I am not sure if I will be able to buy oxygen where I am going.

I only use my carboy if I want to rack my beer so I can reuse my yeast cake. Or I use my carboy for aging my beer for a few months. Otherwise the buckets work fine.

Buying the ingredients instead of a kit seems to be a little cheaper. Also if your spending that much for ingredients you might want to look at something a little bit easier for your first batch. For your first batch a Russian Imperial Stout might be tricky. It will be cheaper also to do a...

I add flaked barley, might help with head retention too.

What kind of flavors do you get at the high end and low end for this yeast?

Yes I like saisons.

What about for lower temps? Obviously not ideal but I won't have electricity.

The package for USO5 says that it doesn't need a starter do you use one for a 5 gallon batch?

Air temps will be around 60F at night and 80F during the day, but I will be able to keep the beer inside at around 70F. I will not have very good fermentation control over the temperature.

If you let the beer sit too long on the beans it might get a pretty strong vanilla flavor. If you put the beans in primary you can rack the beer to secondary when you think the flavor tastes right.

How long were you going to let the age before you drink it?

I brew a lot of IPAs and than browns/porters/stouts. I mostly use white labs California Ale Yeast

Hi, I am traveling to another country where I am told I can get grains and hops but not yeast. I was hoping to bring some dry yeast down with me so I can still make beer. Anyone have any favorites?

Do I need to mill grains like carraffa III, flaked oats, crystal 120L, or Chocolate malt?

I went away for six months come back and white labs looks different. it says no need for a yeast starter should I still make one?