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I always double sparge and yes, its because of the mash tun size vs grain weight. I have a 5 gallon tun with no deadspace. Unless I want to use top off water, to get to 7.5 gallons (my preferred boil volume for a 6.0 gallon batch) I need to sparge more then once. With, say, 12-13 lbs of grain...

I went to try to dig up some of the reviews I had read in a quick moment at work but was not able to do so, so I guess take my statements with a grain of salt. Anecdotally (and unsupported..) what I had gotten from reviews that involved more then "I plugged it in and it worked, five stars"...

I have gotten two kegs, one from KegConnection as part of their kit and one from a friend who got a bunch in a craigslist deal. Both were about in the same shape.. no dents or anything. The KC one had a few Pepsi stickers that peeled right off. The other was encrusted with beer and band stickers...

I looked at one of these a few weeks back because it seemed ideal. Some research showed that they are very unreliable. Apparently they are another "Magic Chef" brand which is widely seen as a poor brand for reliability. YMMV, but I would avoid this product. Chris

I made a 5 gallon tun and I am quite happy with it. But.. were I to do it over.. I would probably go with the 10. You have room to do temperature rests and such.. something I just can't do with my 5. There isn't room to add more water to change the temperature if you miss your target. I also...

Digging up an old thread.. but.. Planning to brew this one this season. I like to line up at least 6 recipes to buy hops for at harvest. I listened to the original show. I am thinking a change was made in the original translation of this. The ration of horizon to summit was much greater in...

Thanks for the links, that worked! Releasing at lunch time on a weekday on the east coast does not make for an easy server experience. Chris

Glad you added the rest.. I was going in an entirely different direction with this.

I recommend clear glass so you can observe changes in the yeast and see to what degree it has separated into sediment/yeast/water layers. In my broad experience of rinsing and reusing yeast all of one time I found this useful. Chris

There is a little info on that here: http://www.mrmalty.com/calc/repitch.html It would be nice if the calculator included a box to enter the number of days the yeast has settled in the fridge which could be used by the program to estimate a default thickness. I had it in the fridge for...

I have decided to leave it in the fermenter for now. My cellar stays a rock solid 62 this time of year. It will slowly drop until it is 50 in February. I plan my batches and yeast selection accordingly. Anyway.. should be no heat bursts. I have 4 gallons in a 5 gallon carboy.. so I can't really...

First, let me provide the disclaimer that I am not particularly a hard cider fan.. this is a project I am doing for some family members who want me to do something "useful" with all that brewing gear.. I made a very basic hard cider by pitching cider yeast into 4 gallons of cold pasteurized...

The more experienced folks can speak to this better.. but my understanding is that will increase hop utilization which will result in more bitterness being extracted then the recipe intended. You would have to make an adjustment.. Chris

Even as a beginner I don't see the value of a kit over a good recipe other then convenience in ordering. I have been selecting clone recipes so I have something to compare to. For instance, my brew this weekend is based on the Sierra Nevada Porter.. of which I have a some put away in the...

Bummer! My stupid bottling trick this week was to pull the tip of my bottling wand off with the lip of my 5L mini keg. Its sitting on the bottom of the keg.. I chose to do without it for the rest of the session rather then trying to siphon 5 L of beer out since I prime each keg separately...

I am not planning to touch this (except the uncontrollable tasting urges) until next year. My plan is to debut a new High-G beer every holiday season, taking advantage of near perfect fermenting conditions in my basement in early fall. I can let them condition over the year for the subsequent...

Hi, I have a partial mash of a Bigfoot clone bubbling happily away in my bucket. Its been there about 9 days. After a month I plan to rack it onto dry hops for a few weeks.. right in time for my next brew day when I will need my bucket again. The recipe is out of "Beer Captured". My partial...

I think the reasoning in the recipe was that since the OG was so high that the extra yeast at the end would help ensure good attenuation and avoid exploding bottles.. is this not a worry? I guess it would depend on the FG reading I get. Chris

Luckily in the NE we have nice cool basements.. Can you put your fermenter down there to do its bubbling? Chris

Thanks.. I had 2.5 oz of Nugget and 2oz of Cascade.. so it was packed with cones. I guess that explains where some of my missing Wort was.. Chris