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Deal, Kirk

I would like to split a bag of CM-WHET with someone, if possible.

All the grains are off the husks. Not sure if you guys can see from the picture. I thought I crushed it too much

I sparge in stainless kettle with a false bottom.

I just got my Barley Crusher and milled a pound with the original setting. Here's the picture of the grains. Is it too fine? Or is it ok? I always bought grains milled before and they seemed crushed coarser, efficiency sucked though.

Besides getting a little more wort by increasing the mash temperature to around 165*, is there any other benefit to do that? I've read that people do it to stop enzyme activity. What's the point of it?

My belgian style dubbel. Mmmmm.....

I've looked for dispensers at Target, Giant, Whole foods. They don't have it. At a dollar per gallon + gas I might as well look to get a RO system at home.

Does anybody know where I can buy reverse osmosis water in DC or the area? Best if it is at a dispensing machine <$1 per gallon.

Put me down for: 1 bag CM&#8208;SPIL 1 bag CM&#8208;2ROW Thanks!

:mug:

Ok. It does say that best before date is 4 months after bottling. Where was I looking... Now that's much better when I plug the numbers in the calculator.

I did plug it and it showed that the yeast is only 30% viable if it has been manufactured in May. I have to make a 2 step starter at 1.2L each. I'm doing the first one right now, but how do I know if it is active.

It's White Labs and there's no manufactered date on it. Only expiration date. And I made a starter 7 hours ago, but I don't see any krausening or smell that yeasty smell. It's on the stir plate.

I got a WLP 001 vial with a best before date Nov-18-2012. From what I find in threads here, yeast is good for 6 months. Does that mean that my yeast was made on May 18th? I'm trying to figure out the starter size I need to make. Brewing on Saturday :rockin:

If it really bothers you, try the silicone airlocks. http://www.rebelbrewer.com/shoppingcart/products/Silicone-Waterless-Airlock.html Edit: they don't fit better bottles though

I'm thinking about brewing a belgian dubbel. Looking at Zainasheff's BCS recipe. In it it says to lager at 45-50* for a month after bottling. What is the purpose of it? Can I just skip it and keep the bottles at room temperature? Not having the fridge space...

I'm planning on buying a thermometer for my stainless steel mash tun. I am thinking about getting the Blichmann Brewmometer from Rebel Brewing: http://www.rebelbrewer.com/shoppingcart/products/BrewMometer-%252d-Weldless.html Does anybody have any experiences with it? Good, bad? Any...

:rockin:

roadymi, I've been wondering the same. I think that as long as the airlock hasn't been disturbed it shouldn't matter.