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If I can save 45 minutes for the cost of an extra pound of base malt, I would say that the quick lauter is well worth it. More so....75% is low? Every recipe in Brewing Classic Styles is based on 70%. I believe that BYO prints recipes at 65%. I had been brewing at around 88% for...

Last weekend, I brewed a Belgian Pale Ale. I designed the recipe around my typical 75% efficiency. I had made a couple adjustments to my equipment over the past 6 months (namely, opening my BC back up to factory setting and switching to a false bottom in my round MLT). I've always felt that...

I agree with above. Just clean it before use, and if you want it to look like new again, give it a soak in star-san after every few uses. You might be thinking of the Palmer plan for removing surface lead from brass. If so, it is unneccessary for copper tube and fittings. Joe

Mash thickness is probably the least important aspect of all-grain brewing. Its importance only comes into play when you get to a point where your MLT can not hold the required volume. So, my quick advice is to stir for a minute, and if that does not bring temps down as the mash stabilizes...

I e-mailed JZ with this question a year or so ago. I started doing a hot whirlpool post-boil, and I was wondering the same thing about bitterness. Here is the (abridged) answer I got. "If you whirlpool hot, isomerization continues and bitterness is developed. I believe the minimum temp is...

Lots of variables... But if I had to eyeball without knowing efficiency or your yeast's appearent attenuation, I would say 1.050 OG @ 75% efficiency (estimating about .005 pts/lb) and 75% appearent attenuation would get you down to 1.012/1.013. But again, way too many brew house variables...

Stone is constantly in Weeds. Someone else mentioned a tap handle at a concert, but I missed that one. I believe there are several occasions where Stone IPA is being consumed from the bottle, but last season, while the family was in Seattle, there was a huge Arrogant Bastard poster at a bus...

The nice new faucets do not use the aerator that unscrews, so the old option of screwing in an adapter with hose threads is out the window. There is another way. Go under your sink and turn off the cold water angle stop. See if the lav supply is ridgid or if it is flexible. If it is...

Someone else noticed... from http://www.tv.com/true-blood/it-hurts-me-too/episode/1312463/summary.html "In the scene where Jason sees Tara at the bar, she's pouring him a beer from a tap labeled as Abita Turbodog. The problem is that the beer that comes out is a light-colored beer, like a...

Turbodog is a tap handle I know very well. If it was a one time thing, I could surely be mistaken - but I think it has happened in every episode so far in season 3.

I have been using White Labs Servo for about 6 months, and I am very happy with it. http://www.whitelabs.com/servomyces.html It is designed to supplement the Zinc levels in your wort. I think that Nutrients are just one part of the yeast health tri-fecta.... 1) Pitching Rate 2)...

Another option is to split the first half of the starter between the two carboys, then add more wort to the 2nd half of the starter, give it another good swirl, and then split the whole thing in half between the carboys. The more you dilute the concentration of yeast in the starter, the...

It always catches my eye when a TV show uses the same product placements over and over again. Two beer examples come to mind, but one really pisses me off. I have seen it discussed before, but the show Weeds constantly has Stone Brewing as a featured product. Andy drinks it, they have...

The malt bill doesn't look bad. Maybe a bit of toasted malt like Victory, perhaps a full pound of caramel, or maybe split up the 2 row with a little Munich or Vienna, but I would have thought that what you started with could have gotten you a really nice wort for an American Brown. Just...

This is very anti-convention, but I have really gotten away from the 60/30/0 thing. I know that the magic formulas we use show that bittering changes minute by minute, but personally, I find the sir-hops-a-lot approach a little silly. I honestly think the DFH hop regiment is just as much a...

Blind Tiger and Gingerman always get great reviews. My main advice is to drink local - keep an eye out for anything on tap from this short sample: Six Point Ommegang Brooklyn Brewery Southern Tier Blue Point Captain Lawrence Heartland is a brew pub chain with a few locations spread...

I understand that the dump into bottling bucket/re-pitch/re-bottle has worked for others with good result, but I would exhaust all other measures first. Have you tried moving the bottles to a warmer spot....something in the 80F range? It is an obvious starting point, but I would take a...

Nice thread. I am not much of a cigar smoker, but the BN did a show a little while back about pairing cigars and beer and it spiked my interest. I wish I could remember what brand of cigars I paired with the beers, but I do know they had a very light wrapper, and the flavor was more...

Here is mine; I've been brewing on it for about 10 months. It is based on Morebeer's 1550 off-set 3 tier design - and it is kind of a pump/gravity hybrid. Very small footprint, one burner, and I can easily see into the Orange MLT, so no steps or ladders involved. I can also break it down to...

I have heard that the speed of chemical reactions doubles for every 10 degrees C. If you accept that to be true, you can assume that the beer will basically just age at a much more extreme rate. Bottles would be a bigger issue, because the swinging temperatures would promote more of a gas...