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I'm wondering where some of you get those deals like $20 cornies, low cost 15.5 MLT, HLT, etc. Let's see 10 gal brewpot w/themometer & 1/2 ball valve, and bazooka screen $320 Plate Chiller $80 2 carboys $40 1 better beer bottle with accessories $60 Kegging setup with 5lb tank, 2 hoses...

Note that your starting gravity for this recipe is on the higher side so I'm not surprised you may have activity this late.

"A key placed halfway up thy string on thy kite shall thus make a wonderous heatstick in the presence of lighting" - Ben Franklin

"I declare the Reinheitsgebot to be the 11th amendment to the Bills of Rights" - Benjamin Franklin

So we don't lose track..... 5616 + 6 + 10 = 5632 gal

Thanks guys. Since I don't have a water softener, me heater is approaching 10 years old, and I have a fair amount of pipe travel from in the house through the sink, I'll just continue with the cold water and be safe. Will try the 'heat a cup of water and compare to a cold glass' trick just for...

5566+10 = 5576 5 gal IPA 5 gal Belgium Doppel

Dumb question, but I'll ask it anyways. Any difference between using cold tap water vs hot to add to the boil kettle prior to brewing an extract/partial mash? I always heard that you may pick up mineral tastes from the hot water heater (gas fired in my case). Thoughts? Thanks and it's...

I gave up beer (actually alcohol and caffiene) for Lent. Only down about 5 lbs but better than nothing. Besides, don't want the wife to think I lost weight just because I stopped drinking beer! Is it April 12 yet?

+1 on thinking the conversion was .8. I exclusively use DME. I did once make a beer with just DME and what turned out to be not enough hops. Was kind of bland (which explains why the family liked it :) ). But certainly was not bad enough not to drink! Definitely get steeping grains...

So I guess the answer is wait up to a week? I assume the risk of other things fermenting your beer goes up with time, but I tend to do a fairly good job of sanitizing on brewday. Thanks for the info.

Never had this problem ;) When I pour DME from the bag I cut off the entire top and pour, but I don't turn the bag completely upside down. At most I turn it 90 degrees on its side. This prevents the steam from entering the bag and creating Playdo! Of course, I still had to stir like a...

Sorry if I was a little confusing. I opened on hour 60 to see some foam (not even covering the entire wort from the original yeast pitching. I THEN added the Coopers. By Thursday morning (24 hours after the re-pitch), my fermentator was bubbling nicely!

Thanks - agreed I was lazy on the starter and my next Belgium experiment I won't make the same mistake! I definitely made a good attempt to aerate, so I don't think that was a contributing factor...

Thanks - Thought of that too. First 24 hours I had it in my crawlspace in the basement which is probably closer to 63 deg. For the next day and a half, I took it out into my basement which is at 70 deg.

Ehh, er, no - That would have been a good idea. Don't think it changed much based on the lack of airlock activity

Hi, Got my first stuck fermentation since I've started brewing (about a dozen batches which is a month's work for some folks here :) ) Anyways, I brewed an extract IPA on Sunday, O.G 1.062. I pitched a tube of White Labs Yeast and waited 24 hours. Nothing. Same thing Tuesday nights...

How much priming sugar or DME did you add prior to priming?

Thanks all for the advice. I'm going to go with copper as it's permanent and put a 1/2" barbed fitting at either end to run hoses as needed. Good info also on the santizing techniques. I appreciate the input :mug: Thanks again Bob

I also have the Shiron plate chiller and it works great! Just like Tony, it cools my wort down in the time it takes to drain my 5 gals of wort from the kettle through a 1/2" value via gravity. I have a bazooka screen to make sure my hop pellet residue doesn't make its way into the chiller...