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Thanks. I have seen metal corner supports on other threads and also thought I would go that route. Great to see it can be done with success. I haven't seen any like yours or others I like at Home Depot. maybe I'll go online for them. Sorry I missed the wobbly part when retreading the thread.

So how did it not work? It looked nice in the pictures that you posted before changing it out. Was it too weak and broke? Or did you not like what it looked like because cuts were a little off? I do not have woodworking experience so if I do it with the mitre cut I will have a friend who...

I read your whole thread. Great build. Sorry if I missed it but what went wrong with the mitre cut collar? I am at this point and want the collar with 45 degree angle cut but don't want to make the same mistake.

I'll buy it if still available. pm me with phone number and I'll give you a call to discuss pickup. Thanks, Mike

I love the Brooklyn Sorachi Ace and would like to take a stab at cloning. I have never used Champagne yeast but based on my previous understanding and after reading this thread I expect the yeast to bring down final gravity as long as there are still fermentables after primary. That's about it...

Others can answer your question about batch sparging. I am new to all grain and can only tell you how i do it. I mash out with boiling water to quickly bring the mash up to 168 then fly sparge. If you want to fly sparge it's not hard and doesn't require additional equipment. I fly sparge with...

I just bottled the Belgian Golden Strong ale from "brewing Classic Styles" by Palmer and Zainasheff. You can see the recipe on my thread about Belgian Golden Strong Ale. It's almost identical to your recent post. They call for 4 volumes co2. The book has a conversioN chart for priming sugar vs...

I have a conflict with the 14th. I will be out of town the 11th through 14th. This has me missing the first two but I will normally be there.

Wish I could make it tonight. But I'll have Belgian Golden Strong Ale and Northern English Brown Ales ready for the next meeting. Here are some ideas for the Name: Radical Brewers of the Mid Bay - "Radical Brewers" Epic Brewers of the Mid Bay - "Epic Brewers" Radical Brewers of Annapolis...

I didn't know about off gassing. getting the beer thief now to check! I thought airlock activity only meant active fermentation. Thanks.

Great thread minus the bickering. I'm fermenting a Belgium Golden Strong Ale now that still has an active airlock 15 days in. until now I thought the hydrometer was for of, fg and if you don't have a good seal on your fermentation bucket to guage fermentation.

I'm interested in joining. I have been brewing for 10 years off and on. I just started all grain this year. I took a stab at a Duvel clone this weekend. I will not be able to make the 17th though.

+1. Your goal is just to not disturb the grain bed. You don't want to creat a channel for water to drain without filtering through the grain. By sparge time there's a top blanket of water. I place a piece of Tin foil on top of the water and with my pitcher pour on top of the foil. I'm no pro...

I recently upgraded from stovetop to all grain. I picked up a large cooler converted to mash tun on CL for $35. CL rocks. You can't buy the cooler for that! Then the turkey fryer w/30 qt pot as a christmas gift. For me the all grain switch was an awesome next step. We have electric smooth top...

Thanks for the web sites. I didn't have the dme to do a yeast starter so I went and picked up the additional yeast... This time. I will definitely be ready to try a yeast starter next time. Three wyeast 1388's for one batch came to 18 bucks.

I'm not sure if I have the means for a starter. I looked for step by step instructions but could not find any. Know of any links that would spell it out for me?

Thanks for the response. I really should start doing starters but I'm brewing tomorrow so not enough time. My understanding on the reasoning for a ramped up fermentation temp is this. You don't want to start fermenting at a high temp to lessen the chance of off favors. Once fermentation...

I am brewing a Belgian Golden Strong Ale tomorrow and have some questions. Here's the recipe with questions below: OG: 1.072 FG: 1.007 ADF: 89% IBU: 32 Color: 3 SRM Alcohol: 8.5% ABV (6.7% ABW) Boil: 90 min Pre-Boil Volume: 7.7 gallons Bre_Boil Gravity: 1.056 11 lb. Pilsner Grain...

Now just trying to figure out the best place to put the run off. I don't want to flood the yard and I don't want 40 gallons of water running down the street either. looks great. I have heard that the water comes out vey hot and it could kill the grass. I'm ready to make (or hopefully find...

Thanks for the responses. Fermenting started today at about 60 hours after pitching the yeast. No fermenting at 5 am then two hours later sanitized the hydrometer to get a reading before buying new yeast and wouldn't you know that the airlock was a bubbling!