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Sure, what's your address? WAIT A MINUTE! Almost got me. LOL

Awesome, now I just realized that the burner that I used with my keggle, won't boil water in this pot. Damn, looks like I have to upgrade again....

The keggle will be quite a bit heavier, that's something to think about. You can also try your local flea market for stainless pots, I just bought two 20 gallon pots for $150 there.

I bought a couple 20 gal pots and didn't think about the fact that it seems pretty big for a 5 gallon batch, my preboil volume is usually 7.5 gallons, and I don't really see myself doing 10 gal batches any time soon. Did I screw up and buy too big of a pot?

It's a vanilla blueberry wheat, I hope it turns out amazing!

As for adjusting for dryness, I never thought of that, I'll try it next time.

Thanks, I already did it though. I took frozen berries, vacuum sealed them and refrozen them, when I was ready I kept them in the bag and heated them up to 170 for a while to pasteurize them, then cooled them to 70 and dumped in the fermenter.

I'm making a blueberry wheat and I'm going to rack on top of some blueberries, I'm wondering how much headspace I need? it's a 2.25 gallon batch in a 3 gallon carboy, once I add the blueberries I don't think there will be any headspace. should I secondary it in my 5 gallon fermenter to allow...

Haha awesome!

Damn a pound sounds like a lot regardless of how you do it lol! I've used hop bursting also with great success. I wonder if the flavor you would get from a hop would be different between mash hopping, or hop bursting. Sounds like an interesting experiment.

Good point, the only reason I could imagine it working is that it's given time to bind to the particles in the wort, but I've never done it before, I just planned on doing it so I could try a new brewing technique.

From what I understand, mash hopping adds flavor/aroma because the mash temps aren't high enough to isomerize. http://byo.com/stories/issue/item/1122-mash-hopping-techniques

I have no way of knowing, because I've never used it, I'm just going off of what I've read about it.

I added the apollo to the mash to get flavor out of them as opposed to adding at the beginning of the boil or FWH. I think I'll add the comet later, I just read that it should be used sparingly, that's why I added it as a bittering hop. Thanks, it sounds like this will be a good one.

Thanks, I got the idea from the names of the hops lol.

I figured 5 beans because that's what the Dry dock urca vanilla porter calls for, and it's probably about the same amount of vanilla, I might take it down to 4 though. I used the Carafa Special iii for the color and due to it being dehusked and smoother than chocolate malt or roasted barley...

I've never used any of these hops, any idea how this recipe will work? 10 lbs 8.0 oz 2 row 1 lbs Crystal 10 1 lbs Crystal 60 1 lbs Melanoiden Malt 8.0 oz Carafoam 8.0 oz Munich II 1.0 pkg US-05 2.00 oz...

I had this beer and it's damn good, so I'm attempting to clone it because they didn't respond to my email. This is what I've come up with so far, let me know what you think!!! Est Original Gravity: 1.058 SG Est Final Gravity: 1.015 SG Estimated Alcohol by Vol: 5.6 % Bitterness: 27.2 IBUs...

Humidity was probably around 26%

In case anyone is wondering, I boiled off about 1.4 gallons.