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Typically I let a beer sit in the primary under fermentation temps for 2-4 weeks then rack to a keg. As the beer conditions in the keg, it is uncarbonated. (of course under a small amount of pressure to keep out O2). Does beer age better under carbonation? Should I carbonate and then...

I find with a March 809 pump and 1/2" tubing, opening the "out" ball valve on the pump 1/4 to 1/2 open is fine. I'm sure others have had problems, but I find it very difficult to compact the grain bed. The only reason not NOT use the sparge arm for everything is hot-side aeration. Which is...

I'm going to be brewing the Dry Stout from BCS. JZ and JP call for a Mash at 120 for 15m then a mash at 150 for 60m. I'm mashing in a Rubbermaid, so raising the temp will be though infusion. Now I am assuming the 120 rest is specifically for the Flaked Barley, so I'm thinking I can mash...

Anyone try it yet? http://www.blichmannengineering.com/HopRocket/HopRocket.html

I use in my 10G Rubbermaid MLT. I avg 72% efficiency, and have never had a stuck sparge (both fly and batch). Also have one in my BK as a hop screen. works well, but gets clogged quickly and I have to scrape it to drain. I'm thinking I nice whirlpool and a rest would be better. I hate to...

So, right now I'm an AG Brewer, with Fermentation Chamber and a Kegging System. My Brew Rig right now consists of a 10G Rubbermaid MLT, a 5G Rubbermaid HLT and a low end 8G Brew pot. I want to take the next step and have the ability to brew 10G batches. One old turkey burner So, the next...

Are you controlling fermentation temps? Are you adjusting for temp with your sample?

Go with a 10g Rubbermaid Cooler. Easy to convert, holds temps, and relatively cheap.

Depends on the style, I guess. I recently made a BelinerWiesse that had a 15m boil. Two things you will lose for sure: 1) Bitterness - not as much AA will be extracted from your bittering hops, so your IBUs will drop 2) Color - you wort will not 'caramelize' as much. The color will not...

Has anyone installed this fitting on their Keggle for creating a Whirlpool? How are the results? At what liquid level is it best to install? http://www.bargainfittings.com/index.php?route=product/product&path=44_35_46&product_id=151

Ok, currently I have a Rubbermaid 10g MLT and am comfortably making 5g batches. However, I think it might make my Brew Days a bit more efficient if I went with 10g batches, splitting into 2 fermentors. I'm thinking of keeping my MLT - I should be able to mash 10g of 1.060 beer. Any big...

I just got a cool refractometer. It has ATC. In fact, it is this model: http://www.austinhomebrew.com/product_info.php?cPath=178_67_364&products_id=12574 I calibrated it. My Porter's OG (Measured via hydometer) read 1.059 (14.5 Brix) Just checked the FG with the new tool and measured...

+1 on this. I find my beer clears when held at serving temp for 2 weeks. Also, when sparging, I would suggest you not get your grain bed to 170. Anything above 170 breaks down the husk and extracts nasty tannins. Thus, I target 167 or so allow for error.

Here are the reasons for a slow runoff during a fly sparge: 1) You do not want to compact the grain bed and risk a stuck sparge. 2) You want to wash the grains well to hit your efficiency. You do this with a batch sparge by stirring the grains very well with each batch sparge. With Fly...

You don't want to boil them. Boiling fruit sets the pectins. Basically, you'd make Mango Jelly.

I would have expected 154-156 as well, but the oats will add some mouthfeel. Maybe check Brewing Classic Styles for JZ and John's take?

Great job! Welcome to the AG club. Next up....making a starter for those high-gravity beers!

I just brewed that Evil Red. It is aging, so I have not had the finished product, but it looks and smells (and okay..tastes) awesome.

Read this article on 'Getting Big Hop Flavors and Aromas' http://www.mrmalty.com/late_hopping.htm Also, I'm finding that aging IPAs reduces the hop flavor and aroma, but not the bitterness.

After having many New Belgium La Folie's on draught and learning that they will only be bottling this year ($$$). I need to brew my own to feed my growing addiction to sour beers. I think I may start off brewing a Beliner Weisse, as I know I have a 6+mo wait time on the Flanders. So...my...