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Hot Water Heater blanket and duct tape... I wrap that rascal between steps. I use a multistep BIAB mash process most times. I don't hold it at one temp so the heater wrap comes off and on a few times. I live in Delaware and brewing out on the covered but open deck in January you have to...

Dang that is a beauty! I want one!!!

I lost the bid at rciauctions.com I could have out bid it but was afraid of the shipping costs! I bid 5 bucks - I could win the bid but I am afraid of how much it will cost to ship! So back to drawing board Sent from my iPhone using Home Brew

I am looking to purchase this coffee maker and convert it into a double brew station - thining I could do batches at a time. The brewing vessels are three gallons apiece. It will take some modifiications but I think it might make a pretty interesting brew station!

I did a batch this weekend 5.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 1 250.0 g Acid Malt (5.9 EBC) Grain 2 400.0 g Carafoam (3.9 EBC) Grain 3 450.0 g Vienna Malt (6.9 EBC) Grain 4 1.00 kg Carahell (25.0 EBC) Grain 5 450.0 g Corn Sugar (Dextrose) (0.0 EBC) Grain 6 28.3 g Saaz...

I have a similiar issue - I believe my problem comes from missing my strick temp and over heated the mash. The batch turned out pretty much undrinkable. I have been very close to dumping it. I can't think of anything that will minimize these astringent flavors. I was thinking about...

Sweetness - If you had this in a keg I would say get a herb ball and dry hop it in the keg - to counter balance the sweetness. I just did this recently (keg is still on tap) it helped but did not take away all the sweetness by any chance - it is still pretty sweet. So anyone with better ideas...

That has been my approach since starting to brew - 15 months ago - to date I have brewed 40 @ 5 gallon all grain batches. My approach is to brew 9$ a six pack quality on PBR six pack prices! The propane kind of adds to my cost prohibiting me from hitting my price point. it's okay my ales are...

16 oz'er I hope! PBR rules! Been drinking PBR since I started down the road of drunken debauchery!-)

Who owns Shiners? InBev or SABMiller? Not that they can't make good beer but I know one of the big guys owns them. Even though it is not true to the bock style it is still pretty tasty!

I want to win too! sign me up!!!!

So simple - why didn't I think of it! :-0) I was looking right thru that approach! Will try this idea next brew day! thanks! RC Drummond In fermentation Saison Small batch hop test (Nelson Sauvin - new hop for me) German Ale In Keg aging - Vienna Lager On Tap - Amarillo Brillo

Yeah a hop bag might Help some - I have also seen some interesting stainless screen strainers that might achieve what I hope to accomplish Sent from my iPhone using Home Brew

That is a little different then most! Interesting concept! RC Drummond In fermentation Saison Small batch hop test (Nelson Sauvin - new hop for me) German Ale In Keg aging - Vienna Lager On Tap - Amarillo Brillo

I assume you move your fermentation after a say 5 days as the sediment must be thick? I like the idea myself no waste I would just be prone to move it to secondary after 3-5 days if I brought that much particulates into the fermenter. Otherwise I don't always move my batches to secondary...

Sorry that is 40 Liter not quart - I know the ratio is not too bad but still hate to waste. :-) :)

I 40L pot with false bottom to keep the bag off the bottom and it came with a stainless steel screen tube that screws to the ball valve. The screen tube is my problem it clogs up and I have to siphon the wort out - leaving almost 2 gallons I the bottom of the kettle! I would love to hear...

I have been doing BIAB single vessel multi step mashing for the past 30 batches or so! My FG is typically 1.005-1.010 which is how I like most of my beers. My typical mash schedule is as follows (call the steps as you see them) 142-144 for 45-60 minutes 155-158 for 15-20 164-166 for 10 Flame...

Me I go for the dual burner from Concord on EBay! For the money you get a taller burner - a dual burner wins over a single little squatty turkey fryers...

I brewed a saison back in early February - two/three weeks in fermenter 78 f and two in keg at room temp - WLP 568 - it turned out so well I made it again this past weekend. I did not have any of these issues! I am guessing it the yeast I am using that is the difference? Sent from my...