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So after a year of partial mash brewing I am finally upgrading. The guy I am buying the equipment from is selling the immersion and the counter flow for 60 each. Wondering which would be the better deal. Is the counter flow more efficent? Are they harder to clean?

Plus it gets damned messy if it breaks with hops. My only boil overs were when I added the hops before the hot break.

Been doing it since the begining. I always wash my bottles right after finishing a beer. First I do a quick dust rinse, then set the oven to warm (180 on my oven), leave them in for about 15 mins. The residual moisture from rinsing them steams off and they come out dry and sterile. Bottles are...

Teh Jonston controler thingy that keeps chest freezers at the temp you want. You can take out the shelf so there is no isolated compartments and the controler will shut things off before they freeze. I think the instructions even say if you use it with fridge/freezer combos the freezer will no...

I was thinking about doing a wit with pumpkin. I heard that pumpkin can cause a stuck mash, then mixing it with wheat would be worse right? How much rice hulls does one use usually?

I boiled over once when I first started, haven't done it since. I'd rather stare over the pot for 15 mins than scrub the stove for an hour.

Very nice, and compariable in price to the conical fermentors.

Need to know how to keg the beer, or how to kegerator a fridge?

How about the standard construction of typical Malt Liquors? Are they Lagers with a assload of corn and rice?

Any body have a clone for a Malt Liquor? I know its a funny question, but its for pure novelty. Also what the hell makes a malt liquor different than say bud or miller? Is it the addition of more rice and corn?

seems to me that only filtered beer gets worse with time. That refreshing taste seems to loose it zip. Homebrews lack refreshment but contain a warming character that grows with time, pretaining that oxidation doesn't take its course.

How long have you folks been brewing? How mant batches? Me, 12 batches in 8 months

I am thinking let it Lager for 6 months, but I am afraid that it won't bottle carbonate if it sits that long. So I am planning for 2 months lagering, or when the airlock stops. Then bottle at room temp for a month than back to the fridge till its at least 6 months old.

Whats the best way to do the Diacetyl Rests? I've heard right before it finishes in the primary. Then read that doing this can cause Autolysis and it better to move off the trub before the diacetyl rests. Guy at the brew store says to do the rest during the lagering period in the secondary...

Used 5 lbs of grain (forgot the combo), 10 lb of Malt syrup. After all the cooking was said and done I had an OG of 1.100. Use a high gravity german lager yeast. Let the primary sit out over night than threw it in the chest freezer set at 50 degrees. Primary is bubbling like crazy and is 5...

If theres a spoiled batch, the fermentor should be fine after the one-step cleaning. If that makes you feel uneasy theres the hot water, I think 160 degrees kills bacteria?

Should be great! The only problem you may have is it might take about a month to carbonate.

Started a double lager, will be about 7%. Did the primary for 8 days @ 50 degrees and moved to the secondary. Planning for 15 days in the seconday than 3 days at room temp, than back down to 40 for 10 days. Wondering if there will be enough fermentation left after the 15 days in the...

If the boil was nice and strong all the cloudy stuff should settle out, in the secondary fermentor of course