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Maybe... My second all grain batch I decided to store (for fermentation) out in the garage. I shoved a blowoff tube down the carboy's throat that led down to a gallon ice cream bucket of sanitizer. As the wort cooled from 75f to about 45 (over a couple of cold spells) the volume of the wort...

Thanx fellas, Just did my first all-grain batch using promash, and I was very impressed. The strike temps were very accurate, and my final gravity turned out to be right on. 70% efficiency - not bad..not bad... We have good steady bubbles this morning!

I wouldn't say my kids are the "smartest/funniest/cutest/etc on the planet", I'll be modest and say the United States. By the way, "Makingitgood" always won the "see who can hold their breath the longest" contest as a kid.

I just downloaded the trial version a few days ago, and I must say, "I'm impressed". I'm thinking of making it my little Christmas present. Do we have any positive or negative feedback out there? It's only about 25 dollars...but I haven't quite decided yet....

Funny you mentioned that book Walker. I've been chewing on that book for a couple months now and thought I ask the question. My first trial had an off the charts IBU, but I figured out a lot from the mistakes. Have you checked out that software "ProMash" yet? I downloaded the trial...

Just to satisfy our curiosity... Let's take a little poll just to see where we get our recipes from.

I'm think I'm getting sick...

I use the cheesecloth. It get's most of that hop residue out so you have a lot less crud at the bottom. They are cheap, and disposable.

My buddy uses distilled water for extract brews to cool them down and bring them up to 5 gallons. I used to warn him about that until I had several different samples of his beer. It tastes great.

Give it a bit more time.

Coffee beer is the best. Our local microbrewery has teamed up with a cool little coffee joint called "The Mudhouse". Together they make a "Mudhouse Stout". It's the best, even if I didn't make it myself. Coffee and Stout are like peas and carrots.

Totally Agree! Yes I use one-step and Starsan, for the final equipment sanitation, but I love my bleach. In fact my hands still smell like bleach. Bleach is the best cleanup workhorse I know. Pour several clug..clugs into your carboy or whatever and in a day or two all your hard to clean...

Thank you! With winter comming in fast, I'm planning on doing a little wine making for the first time. I'll look over the e-books.

Go here http://www.howtobrew.com/section3/chapter14-1.html This will give you all you need to start.

Well Thor, I think you are O.K. Sanitize it all, then relax. As you brew, you will make all these little mistakes along the way. My first batch I stuck my harry arms in the wort before I realized, "maybe this isn't so sanitary!". I haven't lost one yet to the evil nasties. The key is...

It sounds like you are doing a mini-mash to me. Temps seem good, hold time seems pretty good. The question is, what grain are you using? If the right grain, then you are getting a significant addition to your fermentables as well as flavor.

Is this the bee recipe?

The mash wort at 170f decreases in volume by 5% by the time it cools enough for pitching. I use that to calculate the mash water amounts. So a 5 degree difference will create just a bit of volume shrinkage.

Yes we do. Yes we do. Why do we put ourselves through this!

That is a great idea. Just throw the wort chiller in the pot during the end of the boil to sanitize. Personally, I prefer to put the pot in the sink (flies come from miles around when you do it outside). Fill the sink up with Ice and cold water, then hook my wort chiller up to it. I do...