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one more thing... batch sparge: it says to batch sparge with 2 steps (.93 gal, 3.48 gal) of 168.0F water. I assume i do the above; drain the mash tun... after that, what's the 2 steps? Wouldn't I just add the 4.5 gal of water and then drain off again? Thanks.

this is probably a pretty basic question... I'm brewing a bohemian pilsner this weekend and I'm using beersmith. This is what the "mash in" portion says: add 15.34 qt of water @ 162.1F; step temp 152.0F; step time 60 min. Does that mean to get the water to 162 and mix in the grains; let it cool...

GAS, I've since graduated to all grain. The $25 vs $45 @ the store got me to buy it. In the long run it would have been better to pay the extra. Rev/Chef, I guess I'll try and give it some more yeast. It couldn't hurt. I was thinking that or dumping them in a container and distilling it through...

So it started with purchasing a Belgian Ale extract kit from a guy on craigslist. I brewed the beer per the directions and bottled it with the priming sugar that came with the kit. It's been in the bottle now for about 3 months. I've opened several over the past few months checking for carb but...

no i don't. it was one of those things I thought of and did in a 5 minute period. I didn't think it was worth a picture!

that's a good idea about shrink wrap. I actually tie wrapped a small fishing float to the probe so that the place where the wire and probe meets stays above the water. seems to work pretty good.

I had a Guiness for the first time the other night since I've gotten into craft beer. I can tell you that it used to be my favorite... now it doesn't do anything for me. I guess my tastes have changed after all of the pale ales and IPA's.

I subscribed to this thread to keep up with the results. Carbonation has always been one of those things I can't get consistent.

It's a learning process. I'm sure it will be good regardless. Judging by the sample I took anyways.

I mashed @ 158 for an hour

I used one packet of dry yeast. I forgot to document the actual type. Since this was going to be my lawnmower beer I opted to go with the cheaper yeast. I went on the recommendation of the local HBS since my recipe didn't specify. So to answer your question, I'm not sure what type of yeast I used.

Thanks. This is actually my 4th brew... my second all grain but the first time I've actually paid attention to the gravity. My others I just let ferment for 3 weeks with the assumption that they were done.

I brewed a basic American Ale. My OG was 1050. I just took a gravity reading and it's @ 1019. It didn't bubble much when it fermented. It's been fermenting for 13 days. Is it done or should I wait longer? The following is a screen shot out of BeerSmith. I didn't put it in a secondary and...

thanks

I've checked these out on ebay but they all say that they need 220VAC power supply. Is there a selection somewhere to also use 120?

I made a Belgian Ale from an extract kit. After 2 weeks of bottling, I chilled a few about 4... 3 of which were ok but 1 was a gusher. I let them age for another week and then put them in the fridge. They've been in the fridge for about a week now and the past 2 I've had are basically flat...

So what's a good Mexican beer I can drink tomorrow to unlock my Cinco de Maya badge on Untappd?

Just brewed this yesterday as my first all grain brew and my first brew that wasn't a kit. So what should I use and how much for sugar when it's time to bottle? I made the 5 gallon batch.

thanks for the help! I just purchased the 9 gallon kettle

I was just thinking boil overs. The last extract I did was 1.5 gallons of liquid in a 6 gallon turkey pot and I had to keep removing it from the heat to prevent it from boiling over.