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Brewed this yesterday! Many firsts in this batch. 1. First recipe from a post. 2. First use of hop bags for all additions. 3. First and last time I will not use a strainer when transferring to fermenter. (Hop bags helped but I still need to filter). 4. First time buying and crushing my...

I think with the next batch I will run off the extra 1.5 gallons then put it on the stove in the kitchen and let it boil. Then no sanitation issues arise. Cool them both down then top off the fermentation bucket when it's all said and done. What do you think?

The yeast is ripping through it as we speak. I purchased a Sierra Nevada clone that had a mash temp of 150. I ended up mashing at 153. I think I'll end up with a sweeter beer than anticipated. I ran off approx 6.5 gal of wort and kept topping off the kettle withe 1.5 gallons from my other...

Went with the top off method.

I like your plan too! The risk is high but the time saving factor makes it worth it.

Thank you! Kinda figured it would be that simple. I just needed to double check my assumptions.

My buddy said he had a 6.5 gallon brew kettle I could borrow. Turns out its 5.5 gal... My solution is to split the wort into two 3.125 gal boils resulting in a 5 gal batch. Here are my questions... 1. How should I collect first runnings and sparge so that the two have the same preboil...

Thanks for the advice apalke. I was doing some more research today and found this photo in google images. Is this what you ended up doing?

I have an old office fridge, same make and model, here that I'm considering converting. After reading through this thread I'm still having a hard time visualizing your freezer tray conversion. Are you suggesting bending it into a "U" from the front to the back, or from one side to the other...

And thanks for the positive feedback.

WL-001. It was my first time not using dry yeast as well. I made a starter for the ipa I brewed and was amazed at the krausen this yeast produced. I used Chip's how-to from his new Chop&Brew channel to get it done.

Roughly 8 hours of settling. Does this look ok?

Thanks! Don't think we are going to go to Lexington, so ATG it is.

Some friends and I are going to go on the bourbon distillery tour this Saturday. We are looking for a good place for dinner Friday night. Anyone know a close craft brewery around the Hawthorne inn on Cypress Station in Louisville.

Belly dancer

Thanks Mr. geek! I have a couple old milk jugs I will mix up and store for a starter day or something. I just wanted to share my screw-up with the world home brewers.

I know how to fix the problem I just created, but what if I left the .5oz in the 32oz bottle? (Vs. .05oz) Is it possible for this concentration to be harmful?

The gravity is declining. I just took a reading of 1.012. So I'm relatively in the clear! Going to let it condition for 2 weeks then bottle it!

My OG was 1.042, slightly lower than what the recipe predicted, but it was Brewers Best version of a partial mash and I was having problems keeping the grains stable at 155 degrees while steeping. Most likely lost some sugars in that adventure. I have the mortgage, dog and two kids brewery...

This is a completely different experience from my first brew! I've made 2 batches of beer in 3 weeks and can't wait to taste and try and start again.