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I meant to add that I have gallon jugs filled with water and an "ice extender". I thought it was hokey but this stuff works and works well. I've used the frozen bottles for extended hunting trips too. I reduces the bottle exchange frequency...

I've made lagers without using a refrigerator. An ice chest large enough for your fermenter and some frozen water bottles with an insulating layer on top (reflectix) will keep it cool enough. I used Saflager 3470 yeast and pitched at 58 degrees. I kept it around 50-52 except for a diacetyl rest.

Correction: I see that mongoose was AT the brewery in Asheville. ouch

Pardon the interruption but I have had beer on tap that was awful and I'm positive it was due to poorly maintained lines at a restaurant or bar. Never at the brewery. While I don't try many new beers/breweries I always get a can or bottle, or try a sample at their tap room if possible. Better...

I toured the Sierra Nevada brewery in NC. One of their stories about opening the new location across the country is all the work that went into getting the Mills River (NC) water to match EXACTLY with the Chico (CA) water. The beers had to taste the same regardless of location. They started with...

Extremely frustrating but some recent changes to old outdated laws have resulted in a dramatic improvement in distribution to OK and the death of 3.2 abw beer. Still waiting on Bells to cross the border but there is hope. The craft beer bubble is busting because not every "craft" brewer makes...

I'm no help on your filtering question (I never filter and I bet your cider and beer are good as is) but I have made reminder notes to always avoid wedding brews. Bachelor parties? Sure, but never a wedding. :)

I would live with an oxidized batch given the alternatives. Don't we learn from our mistakes?

I'm in McKnuckle's camp here. No short mashes but I will use short boils on basic pale ales (Basic Brewing Podcast). You just have to adjust volumes since you are reducing boil off. I have found I get adequate bittering with shorter boils+flameout additions with hop stand. If you really want...

I've used a number of the calculators (priceless is a probably my fav) which put me in the ballpark on water volumes but I've found that just brewing experience has helped the most. Brewing more batches allows you to get a feel for your different volumes along the way from squeezing the bag, any...

JaDed Brewing immersion chiller. They have different models, well built, all fast. I'm not sure of the model I use but I don't think they make it any longer. Maybe the best equipment purchase I've made for improving my brew day.

I evaluate the taste of the post-boil gravity sample more out of curiosity than an evaluation of the beer, especially a stout. I bet the final product is good.

I've been trying to come up with a legitimate use for my hop spider since I've abandoned using it in the boil. I saw a photo on Utah Biodiesel that it can be used a filter when racking beer to a bucket fermenter. I might try that sometime before I totally junk it.

I looked up Stone Ruination. Wow! You seem to be on target. I'm not big on 30-10 additions, of course I'm not Stone Brewing. I would put those all in at flameout because it's easier and I'm lazy.

are you targeting that many ibu's? on my system that 90 minute bittering addition would overwhelm everything

Have you looked at Basic Brewing Radio hop sampler brewing method? Sounds like what you want. I've done a few and it's simple. No 60 minute boil.

Sam Adams, Deschutes, Big Sky (sometimes Big Sky labels are tough to remove).. I realize it's a small sample size but I had two Sweetwater bottles break at the neck when capping. No bloodshed but it was a waste of 24 oz of beer. Only bottle I've ever seen break while capping.

Thank you rev. Exactly the reason for my question! I kept coming up a little short into the fermenter and I've been looking at each step of my primitive system to see where I was "losing" volume. Nothing was a major loss or measurement discrepancy but just something I needed to account for so...

What is the difference in measured volume of boiling wort vs chilled (70 F) wort? Is it 4-5%? I hope I asked that correctly. If boiling wort is at the 7 gallon mark in my kettle, what will it measure when chilled to 70 F?

Bingo! (I'm surprised this topic went 2 pages)