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You could but clean it out. You might wanna thing about getting a Stainless Steel one in the near future to help out. The Al pots don't clean up very easy.

Everything looks fine. Don't forget your D rest and then drop your temps for the actual lagering part.

yeah don 't worry about it to much man there a lot more things to worry about.

Are you able to cool your wort down pretty quickly? And have you thought about switching the yeast to liquid and making a big starter?

Sorry let me rephrase that. How much wort are you collecting to start your boil. Not finish which i figured was 10 gallons.

I think it looks alright. I was thinking you might wanna try something easier till you have your set up dialed in. Also maybe if you really want that hop bomb to move your 5 min addition to a little after flame-out, to really get that aroma and flavor.

Wow thats alot of stuff. How many gallons of wort are you trying to collect? And whats your setup?

I was listening to the beer smith podcast 39 from 5/31/12 and they talk about adding your dark malts after the mash but before you sparge. Has anyone tried this before? The reason behind it was the equivalent to leaving a pot of coffee on a warmer all day and getting that astringency. Is 154 F...

So I know I am fermenting my lager pretty warm, 60F, but how long should I keep it in primary this is 13 days. More importantly do i still need to do a D rest if my beer is this warm. I am using a white labs german lager yeast.

what would you say is cooled as far as temps go for wort. I don't have a stone so I whisk my wort this also seems to help cool my wort quicker.

I was reading the Northern Brewer web site on off flavors. And under Cardboard/ Oxidation it says that aerating hot wort can be the cause. Is this during the boil they are talking about or while its chilling? http://www.northernbrewer.com/connect/2011/08/common-off-flavors/

I was thinking of boiling the chips for a little while then adding them, and only .25 of an oz. It is a brett beer so I didn't wanna open and close my fer mentor to much.

I am going to put oak in secondary in my beer but I was curious if I can leave it in for lets say six months? They are oak chips and I am just concerned after six months in a liquid they might decompose or something along those lines.

I am pretty sure the FDA has no control over home brewing because it's not sold to other people or the public. If anything it is a states decision to put control on it, now that home brewing became legal in 1978. That's why two states just legalized it this year, otherwise it would turn into the...

oxygen stone

Is your serving temp the same out of the keg? For me when I drink beer colder I miss more when tasting, and when it warms up I am able to pick more up on different flavors.

I was just wondering what the best temp is for brett? My house is about 62 F and that's where I will leave my beer with the brett added in secondary.

nice im looking for beers you can only get in bend and i need the brewery and name of the beer, any favorites?

I have a friend coming from bend and they don't know anything about beer. What can i get in a six pack that is good. not deschutes.

Ok I made a starter 5 days ago should i put it in the fridge to slow things down?