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I haven't brewed as I said but I've done just about everything up to that point. I've messed with it for hours. Defiantely do your homework on it. Priming is the big thing really.

I haven't brewed with my pump yet but I've been setting it up trying different configurations to figure out what will work best. I plan on no sprage direct fire recirculating for a good part of the mash. I plan on gravity feeding from the mash tun to kettle so I drain the grain bed dry with the...

https://www.homebrewtalk.com/f11/march-pump-alternatives-156554/ The post above has some happy users of the little giant. I don't know they are no sparge brewing or not. A good discussion of March pumps and alternatives. I got a march pump from wifey for x-mas. I was looking at shopping...

No heavy obligations of business ownership with the classes I'm teaching. 3 times a year. There are 2 weeks between each class and its only 3 classes long. 3 hours a night. I loved the first session. I enjoy teaching and I suppose I like to talk also. The nice thing about the OP job. Its not...

I had a similar thing happen. A friend I worked that was "laid off" had a gig teaching brewing classes at a culinary school. He found another job out of town and had to give up the class. He only taught one class when he got the new job so he did all the hard work and put togther a cirriculum...

Lawnmower analogy was a bad one for sure. I'm more prone to falling down the stairs in my house as opposed to breaking a carboy. I've broken one carboy and fallen down the stairs 5 times in the last 11 years. I broke my last carboy a few months ago. I had it for over 17 years, but wasn't...

+1 Thats a great graph as far as how I hop my beer and the results I get.

+1 I dont ever add hops at 45 minutes. Rarely at 30 (sometimes I'll split my bittering hops in half add them as 2 additions). On my pale ale I'll use an ounce of high alpha hops (usually well over 10%) that I've first wort hopped and leave in for the boil 75 minutes. Then usually another half...

If you were going to bottle at work I'd say its worth it, but as steeler mentioned if you have to drive it back home you might get some stuff back in suspension. Too bad you don't live in the midwest you could put it in your garage or your back porch and be done cold crashing in about 2 hours...

bakins, how is your wort clarity with the recirc and leaving the grain in the kettle. I got a pump for x-mas and bought a $10 igloo cube. I'm curious how clear your wort is in the kettle after removing the grain, not a big concern, just curious. I use gas and was wanting to get the grain out...

I picked up 25 ft of 1/2" in copper at my local lowes about a month ago for $22 dollars. I didn't even need it as I already had a chiller, but thought if I go to 10 gallons I can expand the one I have or use it for a pre-chiller.

redbenn, that is it. Probably $10 at the store marked down.

I defientely had some funk coming off of my tripel I brewed last summer. Its still conditioning and getting better every month, but not very drinlable at this point. Give a lot of time in the bottle also IMO. I had some hard core phenolic that has really mellowed getting to the point of being...

This post is a little dead, but you don't really know how much beer your priming. Even if your primary or secondary vessel is marked I usually have a 1/2 gallon of trub in my primary, but it varies. I did bottle from my primary once and learned my lesson when drinking a case of over carbed beer.

Depends on style and gravity. I leave it on the yeast for a couple of weeks after I;m sure fermentation has finished with most run of the mill 1.050-1.060 ales I do. I don't have experience with American Wheat beers, but m Bavarian Hefeweissen I brew I've drunk 8 dats after it went into the...

I think your ok. Most likely its yeast floating (we call them lilly pads). I doubt its actually granules of yeast but I suppoase its possible. Could be kraeusen that hasn't dropped back in. Your gravity reading is fine. Take a sip of the next gravity sample you take. If it tastes like flat...

Palmer's BYO article mentions top off water. Can't recall what his book says. http://www.byo.com/stories/techniques/article/indices/9-all-grain-brewing/1407-skip-the-sparge I thought I had a good reference for the 65%, but having trouble finding it. Here is an HBD site that says 50%. I know...

I'll agree about the podcasts, but I think palmer is more consistent and if he deviates from previous views he held, he usually mentions it. I think a good example is the podcast the did with Bamforth a while back when they talked about foam forming protiens being sepnt once the form foam once...

Right Palmer was using normal batch mash rates. He would aluter and top off. I think the the thin mash has a lot to do with the efficiency though. I've done similar process but only added 1 gallon after mashing because kettle was too small for full volume. I still got great efficeincy.

Not sure of your physical situation FlyGuy, but a normal gravity 5 gallon batch grain bag isn;t really all that awkward IMO. 10 gallons might be a pain in the butt. For 5 gallon batches of my 1.056 APA the grain isn;t much more than the size of a basketball in the bag I pull it out and set it in...