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I get 80% consistently and use a bazooka tube rather than false bottom and a sparge plate and fly sparge. I have got 85%+ but only when I'm being very meticulous.

I've never brewed with burlap but I use a lot of it on the farm. IMHO burlap smells horrible and I'd hate to have any of that smell impart into my beer. Spend $80 and build a mash tun. You won't regret having one plus your brewing buddies will envy you.

If the airlock is bubbling you are fine. Not taking a gravity before pitching yeast means you will just need to let it go till it completly quits fermenting then condition, bottle and enjoy your slightly weaker beer than it would have been. Don't sweat it, drink it.

You can dry hop when you rack to secondary. You may need to filter before you bottle or keg though. But with an IBU of 100 why bother???

Adding again. Just brewed my SMaSH American Cream Ale 5 gallons. 53000 + 5 = 53005 Will add to 2014 come Jan 1. Merry Christmas to all and cheers.

I've done 30 plus had a friend use my equipment for 10 more. 52607 + 40 = 52647 I'll brew one more time and will add it after it's brewed.

I've four pin lock corny kegs just sitting around. All are in great shape, hold pressure and I have fittings for them. I've been using Sanke for quite some time and want to sell these at a fair price. How much are they going for? I remember paying $20 each for them as I bought 5 for $100. One...

I've recently switched to Sanke kegs and I'd like to have a mill. I'd prefer an original Phil's Mill or something similar. The Pin kegs have all been recently rebuilt with new o rings and two have had the springs and poppets replaced as well. Let's make a deal. Eric

I made my own for $60. Bought a 1/2bbl keg from a local scrap yard for $30 then bought the ball valve for $30. Cut the top out of the keg drilled a 1" hole near the bottom and attached the ball valve. Works perfect.

I've used hazelnut extract and I've also used real hazelnuts lightly roasted then crushed and put in primary. It's good.

Just tapped it and it's perfect. A little cloudy but I think it will settle. The learning never stops as a homebrewer.

If I lived where the water was bad I'd probably use distilled water and adjust my ph. and water profile manually. I do find this very interesting though and it's something I've never thought of.

That's the equivalent of a miscarriage.

I've never used campden at all and even when I was on municipal water it wasn't a big deal. I've been on a well for 12 years now and can't really tell the difference between it and the city water I used before. I think you're over thinking the process or you live in a city with crap for water.

I just brewed a Chai lager and used 40 Chai Tea bags to make a tea and put that in my wort at the end if the boil. It turned out perfect.

I use the fly sparge. I've never done the batch method. For years I've used aluminum foil with holes poked in it and never obtained more than 70-75% I was able to make this for free. After calling my supplier I can make them for right at $20 including labor and materials.

I've used it 5 times now and hit 80% BHE on all 5 batches. I'm loving this thing.

The sweetness is my concern. I don't have a problem with force carbonation but how much of the sugar will affect the beer. It is a spice chai beer so a little residual sweetness won't hurt it but I don't want it to taste like candy either.

Kegged my winter warmer last Friday and thought it would be a good idea to keg condition it. It's an all grain spice lager. I added 5oz of priming sugar left over from an old kit. I have an event this Saturday that I'm supposed to have this beer. I'm afraid it won't be carbed enough and will be...

Used the plate on 2 batches today. Worked perfect & got 80% efficiency on both batches.