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Dialing in the amount you boil off is part of learning all grain. If you did this as a "stove top" batch then I am not surprised you only boiled off 0.8 gal. Just remember that number for last time, it should be pretty close to the same every time. If it were me I wouldn't add anything to...

I too am looking at using 1/2" OD copper tubing. Just started to look into it today I see Mcmaster has 3/4" ID garden hoses so I think I will start there. @Snafu, i think you may run into some flow restriction problems.

This is where you lost your temperature and saw the drop down to 135. How big is your boil kettle? If your kettle is large enough I would heat water, add grains and mash for 75 minutes. Rise temperature to 168-170. Then pour this into your plastic bucket with mesh net. You also dont need...

Agreed, I would remove all the hopps after 30 minutes.

Nice find, I would say go for it!

So no glass broke? I think you would probably be ok as long as you didnt the glass part of the thermometer did not break. The wights are most likely made out of lead or steel. So you might have to worry about that.

Yes, agreed that in the real world they would never come out the same. I was thinking more of a perfect world scenario.

Hey guys I think I am going to start brewing belgian style beers this winter. I have a question concerning attenuation. Say you have two identical grain bills and make two identical worts. ie:10 lbs US2row and 2 lbs crystal 60 resulting in a SG of 1.055 If you used 2 different yeast...

Many times when you take a sample to get a gravity reading, you will see bubbles after you put the airlock back on. These have nothing to do with fermentation, they occur because when you disturb the beer it causes co2 to rise to the surface. If you are reading 1.01 after 2 or 3 weeks you are...

Nice! Pretty cool you are fermenting your first batch in a fermentation chamber. Most people don't get to that for a year or two. 1. 68 should be ok, remember that during fermentation the yeast creates heat so the beer will probably be fermenting a couple degrees higher than the air in your...

Very cool, I will keep an eye out.

I would hesitate to put straight up peanut butter in beer. What if you took some of the base malt eg marris otter and roasted it with some raw peanuts? Then you could either take the nuts out or mash with them. There are also grains that produce a nutty flavor, look for these in grain...

cornykeg.com sells iin 4 packs how many are you looking for? http://www.cornykeg.com/index.asp?category=25114

Malach, yes you need to add sugar to the beer before you bottle it. 1. Siphon the beer from the fermenter to the bottling bucket leaving the yeast behind in the fermenter. 2. Add sugar to the bottling bucket and gently stir being careful to not splash when stirring. 3. Bottle beer. Use this...

OK good call guys, ill just do what malkore suggested and let gravity reading be the deciding factor.

Ok sorry about another airlock activity thread. I brewed a Hefeweizen 10 days ago. Started fermentation at 62deg had vigorous fermentation for 3 days then ramped to 70deg over 2 days and I have held a 70 for 5 days. I still have bubbles coming thru the airlock after 10 days? Took a gravity...

From what I have read you can re use the plastic caps on bottles 2 or 3 times. I know flying dog comes out with a mix case of high alcohol beers in 8 oz bottles, I got a case once and really enjoyed it.

Not sure if this helps but to find my post boil volume I have lines drawn on my fermenter that indicate the volume.

OK I will increase my hopping rates at the 20 and the 5-10 min addition. Then maybe add some gyspum on anything that I want a little more hoppy. As for flameout hops, I usually add them and stir for a minute or two then drop my chiller in.

PT Ray, I agree neither beer is hoppy. However when I did a side by side with the real founders I noticed a huge lack of hops in my beer.