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I brew partial mashes....do you stir consistently through the boil, or just when adding the extract? What is best? Does it matter if you have a rolling boil?

I am new at this, however I will add my .02 Soak with PBW, shake it a ton, hook up to CO2, and flush the dip tube. Then I pull off the "out" post and use a small brush to clean the dip tube. Fill with hot water, rinse, and let dry upside down. Sanitize with starsan, hook up to CO2...

Same thing for me. This was perhaps the biggest improvement in the brewing process, and it improved the quality of the product as well.

you told HBT first? man......how brutal is that...

Completely agree on this, Layne Staley version though

Nov 15th was the birth of my clone, Dec 15th was its unfortnuate demise. OG 1.055 FG 1.016 IBU 20 SRM 46 ABV 5.1 5g batch .75lbs two row 1.5lbs Crystal 80 4oz blank patent 6oz chocolate 6oz flaked oats 1lb light dme 4lb light lme (late add) 1.3oz EKG (60mins) SA04 All...

No Big Sky products up here... However I had the pleasure of stopping by the brewery on my camping trip this year. My wife actually likes an oatmeal stout now...go figure. She was a Kokanee girl when I met her.

...defined as emptying the last of a keg of your best brew to date. The sputtering, the sound of air....how depressing. RIP - Slow Elk Clone Nov 15, 2011 - Dec 15, 2011. You will be sorely missed (until brewed again) Only lasted a week....:(

^^ I second that. Drop them in, they will dissolve.

If you need some free (meaning beer when I come down) financial advice, let me know. I am a senior level financial guy into home brewing. I would love to help out.

I just dumped an ounce of cascade in the carboy tonight. The thing I always wonder about is the "Bloop Bloop" - adding oxygen to the wort. I just plop in the pellets.

Thx BrewerinBR.

Heres a lesson...dont start brewing when you are half asleep... So I am an extract brewer and when i put in my steeping grains I dumped in 1/4lb of biscuit thinking it was carafoam. Biscuit malt, according to my limited knowledge and crappy search abilities, needs conversion. It was...

I require help, seems to be a consistent topic for me here. I read about this taste, that taste - sour, DMS etc. How can I learn what these tastes are? I read the descriptions and I think "Butterscotch" - like worthers candies? I just cant put the words into my palate. For instance...

There are things that are worse than being a lawyer, being unemployed, barely meeting your bills.... Or you could be, gasp, an accountant like me! I have been scouring adverts for finance geeks in the brewing industry. Nothing yet, someone hook me up!

Thanks everyone.

Mine is in a glass carboy, and I do have the krusty (simpsons spellenz) ring from the krausen. I have the same question as well regarding time in the ferementer. I figure that I will leave it for 3 weeks, then keg/force carbonate.

OG 1.055 FG 1.016 IBU 20 SRM 46 ABV 5.1 5g batch .75lbs two row 1.5lbs Crystal 80 4oz blank patent 6oz chocolate 6oz flaked oats 1lb light dme 4lb light lme (late add) 1.3oz EKG (60mins) All grain - replace malt extract with 9.25lbs pale malt. Mash all for 60mins at 155f...

Okay, all went well with the brew, pitch etc. I pitched around 10:30am yesterday. I woke up to an agressive fermentation, krausen etc (6am this morning). At 5pm I checked again, airlock was active, but the krausen had already fallen. Still lots of "swirling" around in the wort, and with the...

Jeez...I better start reading more about ingredients. Any suggestion on a book/reference that talks about mashing, conversion etc? I have .75lbs of two row with 6oz of flaked oats. I should be good. Recipe is ripped from Best of Brew. Time to get cooking. thx