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Yea man, you should've just let it sit at 154. I almost always mash at 154.

I haven't done it, but they are controlled seperately.

Well, all done. It was a good brew day. Hit my mash temp right on, and only dropped half a degree...I brought the cooler inside. I did forget to take a hydrometer reading...but o wellz.

hmmm, all my spigots are frozen...what to do what to do...

I hear ya...it's 16 now....but I figure, I wont be outside for very long and if I am, I can just get close to the kettle....until I have to cool it. I plan on heating all my water up outside, mashing inside...and watching from a window while it's boiling :)

I am...but it's gonna be cold :) High of 26 today....so I'm gonna wait a couple more hours to get started...gotta wait for the sun to hit the part of my yard that I will be brewing. Im brewing the following... 8lbs Pale 2-Row 1lbs Belgian Biscuit Malt 1lbs Crystal 60L Malt 1oz Cascade at 60...

Hey BierMuncher, I read your other thread about rehydrating the hops. Have you had a beer that you tried this methon on, or did you just start doing it?

Thanks for the info. About the 20 minute addition...I did that do get a couple more IBUs out of em, but maybe it isn't worth it. Maybe I should do like 1.25 oz at 60 mins and .75 at 5 minutes or something...I dunno, I could only get 2oz of the Cascades. I do have 1oz of EKGs tho, but Im...

Hey! I got some stuff from the LHBS. I had other plans, but when I saw they had Cascade, I made some spur of the moment changes...hope this will be a good tasting beer. Im not sure what to expect tho. I have never used Biscuit Malt, so can anyone give me a heads up on what this will be like...

On the keg that I got, the middle section has been sanded. I guess to remove any labeling that was put on their by the Boston Beer Co. On the top if the keg, it says 'Boston Beer Co", but it has been stamped over with a bunch of 'points' or something...like bumps. Not sure what the right word is.

I guess you people don't read threads. You can't legally buy kegs for $20 everywhere. If you have a bar that will sell you them LEGALLY for 20, then great, but no one around me will do that. But some people like to be legal and not steal the kegs from a party for a $30 deposit. $100 for...

I got that same keggle. Wahoo!

The CO2 will last a long time. I had a 5lb tank and served double digit 1/4 and 1/6 barrel commercial kegs from it. It wasn't until I hooked it to a corny keg that all my precious co2 leaked into the atmosphere. dang disconnects... but don't let that stop you from kegging. It is...

I have a kegerator and 1 corny keg. I haven't used it on my last 3 batches. I bottled them all. I like bottles, I like having bottles. I like looking at all the bottles. I don't mind cleaning the bottles. It takes me 30 minutes to clean and sanitize 2 cases of 12 ozs. I used my corny...

John Palmer disagrees... http://www.howtobrew.com/section1/chapter11-2.html

I think im just gonna rinse them all(new and pre-rinsed bottles) with the bottle washer...hot water. Then dunk in iodophor and hang on my bottle tree.

I have read several times that if you rinse your bottles out after each use that you can just sanitize them and they are good to go. I always rinse with hot water after using mine....then I store them in the garage. Problem is there are all types of critters that get in my garage (insects)...

I have adopted the 3-3 method. 3 weeks in Primary, 3 weeks in bottle. If I keg I do 3 weeks in primary, 1 week in keg carbing, and start drinking even tho it is a little green :) If I am dry hopping I just wait till active fermentation is done...7- 10days, then throw in the hops.

Ok, good luck

So, were you adding a Tablespoon of priming sugar to each bottle?