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no, red team leader. Stay on target. Stay on target.....

Has anyone thrown a spare hydrometer in a beer after the krauzen dies off to watch SG drop off? Seems like you could clean it up and thrown it in and reduce oxygen exposure while getting to see where your gravity is anytime you wanted. i figure this might help me keep my hands off the beer...

Are you doing this on the stove or a outdoor boil pot? Could there have been heat stored in whatever the pot is sitting on that kept heating up the water after you added grains? This happened to me a couple weeks ago from my turkey fryer base being hot. Added some ice and it was fine.

I run a wine making group out here in Hillsboro outside Portland and we will be buying some Cabernet Sauvignon and Chardonnay on 10/10/10. Please drop me a PM if you are interested in joining us and getting grapes for yourself or join your wine with our and get it barreled. We will be getting...

Looks like a good kit. I use all glass in primary and secondary and its fine. I got some great deals on carboys and I don't need to save money on buckets. I'd also say if money is not an issue just skip the bottling and go on to a kegerator and corny kegs. So much easier.

I did a 5 gallon batch of RIS in a 8.5 gallon pot using biab style and let me assure you it was tight. 24 pounds of grain + 5 gallons of water were at the brim.

Yeah I just checked mine. its 15 empty. I used about 4-5 lbs per batch so I think I can squeeze one more batch out. They're called 20# pound tanks because they hold 20#s of propane. Wrote this before I saw the above post

Are you sure about that? Mine says 15 lbs empty. I may need a refill since I'm at 21lbs lol

I think you'll find that biab needs a little extra ingredients because the efficiency is lower. They're cheap at least.

Well I'm done and my OG is pretty sad at around 1.065. This beer is darker than my rye amber at this point too. :)

congrats :) I hope it ends up awesome!

Got my water heating up now. Look forward to tasting this one.

tried to look into it and the sign up page timed out on me.

Costco sells ninkasi in my area which is even better. 36 bucks for a 12 of 22ozs

As far as the keg, I made a brown ale recently and I kegged it after about 10 days. Started tasting it after about 2 weeks. Some people charge a keg at 30 psi and roll it around a bit to get the co2 in fast. I jst leave mine on about 12 or so psi. Not sure on bottling, but what i read a lot is 3...

I would not recommend adding water post fermentation.

I'm not a geek I just work on the machines that make pentiums. I would like to know if Aquaman could beat The Tick in water.

I believe WLP001 likes 75-78 degree temps

Vegetarian broth ;)