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I’m not the OP but I’ve been eyeing this recipe myself. Why would he/I need to add 2 row. Why do you say you can not steep the oats? Still easing into mashing.

You can but you need smaller vessels. Something around 2-1/2 gallon, which is an odd size I think. You could use a few single gallons. I use the glass Carlo Rossi wine bottles. They are like a mini glass carboy. I personally like doing stuff like this. I use 5gals +1gal x 5 from a 10 gal brew...

Thanks. I was thinking number three as well but wanted to know if it was possible.

Is it possible to remove some material from the end of a thermometer probe (like one in a kettle sticking about about 2-1/2”) without damaging it or making it not work proper? I am looking to get an extra 1/2” clearance for a larger grain filter.

Keep the lid covering the hole so nothing gets in, but don’t clamp. The rubber will ‘set’ over time and not compress as much if at all the next time. Kind of gets stuck like that more or less. You need to replace the seals often. If you have batch sitting for a bit, a few months perhaps, it...

Well I think that the metal being conductive would negate the insulation of a sponge over the indicator as the whole surface is exposed to and absorbing the ambient temp. Maybe not, but I think. Wouldn’t hurt to try it. My fridge is quite large and I could theoretically do 8 5 gallons at a time...

I do not believe so. I have a thermometer on the front, the two valves at the bottom, and another tricalmp fitting for a blowoff or other fitting attachment at the very top.

What is Bru N water? An app or site?

Interesting. Thanks. I didn’t think to actually put the indicated in the carboy itself. Although I am currently, and will probably keep using glass carboys from time to time, I have some bigger stainless conicals I plan to upgrade my batches with soon. I don’t think this concept would work for...

+1 on the bucket. If you get new stuff get a glass carboy. But since you said you swaped the fermenter, you may have something in the syphon. Lots of little corners and nooks for stuff to hide. Always wash real good after using, store, then sanitize before use. Since you have an infection, you...

What are you fermenting in? If a bucket maybe the seal on the lid is bad. Maybe air is getting in and oxidizing the hops. Something that progressed and now you see a change. Or it got some scratches in the plastic and there’s bacteria you aren’t able to get to during cleaning/sanitizing. Maybe...

I’ll take a whack a few things I did not see addressed or that could be expanded. 1. Don’t add your sample back in, drink it to take a taste. Gives you a tease and tells you if something is wrong. I just use the little plastic case the hydrometer came in (depends on type of case I guess) you...

I have a fridge with a birdie control also with a heat lamp to cool/warm. I recently added temp strips to my carboys (like for fish tanks) to monitor what the fermenter temp is vs the fridge temp. I have the control set to 64+/-1F. On day one the strip said 66-67 and on day two it is at 70. I...

I used about 3 pounds. Isnt oxidation only affect the hops? This was unhopped LME.

It was in a kit he had that expired in 2015 lol But I’ve never used old grain and just thought well maybe it’s still okay sense it is sealed. I planned to steep (or a small mash I guess) it with some Vienna and flaked wheat and add in some Belgian candi syrup, honey, DME and LME to make a...

I don’t mean to to hijack the thread (sorry if I do), but I have a follow up question to the OP. Perhaps this will help them or others and for me. In the event your OG is lower than expected two questions: 1. As long as it is not tooo low, can’t you just boil off some water to bring the ratio...

I just bottle two separate batches using the same exact yeast except one was a year expired and got the same exact FG in both beers. I did do a starter the day before to wake them up faster (bubbles within 6-8 hrs verses 24ish). So an expiration is not a end all, but I would be curious just how...

I got some really old crushed grain, I think 2 Row about 3 lbs worth sealed in a bag, from a friend. It is literally years old. I know it’s lost and all that, but my question is what does old grain do or don’t? What is the harm in using older grain? Stale flavor, or the like? Are there any...

I know this is old, but does anyone know what is in the ‘Spice Pack’, looking to recreate the recipe but not sure what that is.

Why do you loose so many bottles? Do you have a bottling bucket and bottling wand? If you bought a starter brew kit it would have come with this. If you didn’t I suggest you do. It will have everything you need. You should only loose a bottle or two when racking from the fermenter to the bucket...