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I'm upgrading from my cooler mash tun. I will be using a ss MT, with some sort of recirculation to control the temp. I was looking into an electric RIMS system, but now I'm thinking..... 1. What if I recirculate from the pickup under the false bottom, through the pump, into the sparge arm...

bramman, do you ever have the problem of scorching your wort?

Interesting. So essentially, you're going with a hybrid system? I'm interested to know more about that. If you have any pics please post them. As far as my brewstand is concerned, I'm going to take a page out of Minecat Brewing's play book...

I'm sure there's other threads about this, but I'd prefer to have a fresh, updated perspective. I've been all grain brewing for about 5 years now, but I want to step it up from my Igloo cooler mash tun, to a more precise system. I'm in the planning stages of building a horizontal brew stand...

The first time my friend used the carbonation drops they did not work. The second time they did. For me, this is to inconsistent. I'd rather use the priming sugar. I like to use the priming sugar calculator from northern brewer. All you do is plug in the style and the calculator will tell...

So I just got done enjoying several saki bombs with my father-in-law. You know.... to wash down some hibachi! For those of you who don't know, a saki bomb is a shot of warm saki added to approximately 4 oz of beer. You set up your saki in a shot glass, then drop it into your beer glass. Then...

Love2brew and brew the world are both 1 to 1.5 away. I was using Brewers Apprentice for most of Mt brewing needs as they are about 30 minutes away. But I don't like then and have found their pricing to be expensive. they're comparable to shopping online prices. I've recently discovered that...

I've done several brews now, and it seems that everytime I brew I learn something new. I ended up using northern brewers online calculator which directed me to use 85 grams of corn sugar which was a little more than .25 oz. I do like the calculator because like many from my generation...

I'm bottling my double chocolate raspberry stout today. I used norther brewer's priming sugar calculator and it says to use 85.53 grams (3.02 oz) of priming corn sugar based on the 4.5 gallons of beer i need to bottle. I've searched the forums but can't find the answer to this...

otherwise known as baytucky.....so it's not central jersey..... but at least I work in East Brunswick

Awesome, thanks guys. Really helpful and educational. I truly appreciate everything.

Soooooo, how do I do that? More yeast?

Mash temp.: 1.155 F. 60 minutes 2. 170 sparge 45 minutes

Chocolate raspberry stout recipe: Grain bill: 1. 8lbs. Marris otter 2. 2lbs. Crystal 40L 3. 1lbs. Chocolate malt 4. 1/2lbs. Lactose 5. .25lbs. Roasted Bartley Hops: 1. 1oz. Fuggle pelletized 2. 1oz. E.k. Goldings pelletized Yeast: WLP002 English Ale Other: 1. 4oz Hershey's Cocoa...

Peterj.....that's exactly what I used to do, but now I take the "2 weeks" instruction to man no more than 2 weeks. So my plan was to repitch and make sure my beer was takes at the 2 week point. As far as my gravity reading.... Now that I've used my hydrometer I get a reading of 1.026! I'm so...

Holy crap!

Refractometer with automatic temperature control

Thanks. I think I have a stalled ferment. Started art 1.064 and stopped at 1.037. I used wlp002. I tried a stir, but had no results. I have 4 days left in primary and am considering repitching

Great, thanks for the info. Can I pitch more yeast in the secondary?

My og was 1.064. After 9 days I'm at 1.037. I brewed an all grain chocolate raspberry stout and used a Youngs double chocolate stout clone as a base recipe. I am planning on adding 8 oz of hersheys cocoa powder and 1.25 lbs of raspberry puree in the secondary. (I applied the same amount of...