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5 gal rubbermaid cooler. I think I invented a new fly sparge technique using a 5 and 10 gal cooler. Pics and write ups coming! The 5 gal rubbermaid is cheap, and holds the temps of sparge water very well.

Yeah, I thought about that, but I'm fly sparging, draining at 12m/G, so a typical wort collection takes me over an hour (longer than the actual mash).

A few quick questions: I'm fly sparging. When collecting wort into my kettle, I am bring the newly collected wort to a slow boil to stop conversion - is this correct? Here is my next question - after I collect say 50% or so of my wort, could I not start the clock on my full boil and add...

Once you hold the inital mash temp, begin your collection and sparge at the same time. Add sparge water at the same temp as you collect the wort. (10-12min per Gallon is typical). So in this case you would Mash in at 154 for an hour. Add hot sparge water, and begin collection. Thats it.

This weekend I go AG. I've built a Rubbermaid 10g MLT, and actually have a 1/2" system vs. the 3/8" listed build. That allowed me to install a slightly modifided Kettle Screen, instead of the SS washing machine screen. Very similar to the old Bazooka Screen Here are some pics...

This is essentially the same thing as the old "Bazooka Screen". Anyone use one of those as a MLT filter?

Any other opinions/experiences? I love the kettle screen because I can simply unscrew to clean. But I am worried about a stuck run off. I also thought about putting SS braid over the screen. That would be kind of cool as well.

This weekend I go AG. I've built a Rubbermaid 10g MLT, and actually have a 1/2" system vs. the 3/8" listed build. That allowed me to install a slightly modifided Kettle Screen, instead of the SS washing machine screen. Here are some pics...

I'm going all grain and plan to batch sparge. I'm going to build the 'Rubbermaid MLT' featured on the forum. However, I am wondering wether it is better to build in a round or square cooler. I'm leaning toward the 'Ice Chest' style cooler, as it seems to provide a bit more surface area...

What would I need? I do Partial now, using the a 2gal cool to collect 1st and 2nd wort. I have a big ass brew kettle (no sure how big...but big) with a spigiot. I made a counterflow wort chiller. Brew outside on an turkey burner. I do have a spare 5gal igloo. Only interested in doing...

Pulled the dip tube, no clogs. I'm thinking maybe a bad o ring on the liquid out? Looks like a lot of air or co2 bubbles are entering the line. I see no cracks or leaks.

Keg one: Juniper Rye. Pours fine. Tastes good. Keg two: Milk Stout. Pours SLOW. Like a piss-trickle. Tastes good. System - C02 to a manifold to keg. 10psi or so. I've check the lines and see no leaks. Keg seal does not appear to leak. Ball lock kegs (both) Help.

I am partial mash brewing using the 'Countertop Partial Mash Method'. I am adjusting the ph of my water. I am adding the recommended amount of water to my wort in the primary. I am stirring the wort before sampling. I am getting my wort to 70-75 deg before sampling. Yes, I know how to...

I seem to be having a problem. I fear it is the usual suspect, user error. When sampling with my beer thief and placing the hydrometer in said thief, my gravity readings seem to be low. For example, with regular old water, and about 65 degrees, in a standard plastic tube thing, the OG...

bump...any help?

BTW - I mashed about 3lbs at 145-155 for an hour sparged at 170. Added 1lb or so of extract at full boil. Added 4lbs after boil and pasteurized at 190ish for 10mins.

I'm doing partial mash, and consistently hitting OGs lower than predicted. For example, I just did a Hefe and hit 1.041 OG when 1.050 was predicted. The only thing I can guess is maybe I need to measure my water add a little closer? Maybe my 5 1/4 gal line on the bucket is not where I think...

The first pour out of my taps are a bit foamy. Force carbing at 30-35ish 5-6' of 5/16 beer line per tap 8-10 psi on the reg Fridge temp at about 39 What am I doing wrong?

Ok, so I'm getting back into brewing and doing partial mash. Still getting used to the process and my equipment. Soooooo... Yesterday's brew (a porter) I dropped in the mash and my water got a bit too hot. It probably hit 170 and I cooled it down to 160 within 5-10mins and then mashed the...

BTT - any advice?