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This is what beersmith usually gives me on my brew sheets Add 21.88 qt of water at 169.4 F Hold mash at 154.0 F for 60 min Sparge with 3.72 gal of 168.0 F water. Add water to achieve boil volume of 6.84 gal See http://dl.dropbox.com/u/1742878/Scottish_Wee_Heavy_Ale.htm and...

It told you to add .5 gallons for second runnings??? I'd make sure you have your equipment and mash type setup correctly.

I disagree with anyone that says you don't need to boil the water added to top off the fermenter. Just because we can drink it straight from the tap doesn't mean that it does not contain contaminates. Boiling the tap water is an easy step that can only improve you beer. Why risk not doing it...

There are several different software suites that are excellent for keeping track of things like that. These types of software help you keep track of your recipes, what you've brewed, what you want to brew, your ingredient inventory, your process, etc. In general, you want to document every...

Out of curiosity, what brand/type of cooler were you getting the bad heat retention with?

ajf, I have that binary pun t-shirt, love it except for how many times I have to explain what it means. :)

Split it! It'll be good beer either way, and you'll train your palate for future hopping endeavors! My 2 pennies.

5.5 gallons of 1.050 wort should be fine in the carboy unless you're fermenting at like 80F. Next time just add some extract to hit your target OG. Were you boiling with a lid on the kettle by chance? That would of course affect your boil off percentage.

Yeast will not affect the gravity until after they start fermenting the sugars (several hours after you pitch). One thing to keep in mind though is gravity adjustment due to temperature of the wort. http://www.tpub.com/content/dieselgenerators/TM-9-6115-464-12/css/TM-9-6115-464-12_123.htm It...

Toss it in the fridge the night before brewday and the yeast will settle out. Then you can decant and pitch.

Holy smokes, this has to be a typo. http://www.howtobrew.com/section1/chapter2-2-3.html Check out Table 3

What I do for my bottles is clean them with a bottle brush, then immediately put some foil over the top of them. Its fine if theres a little water left in them b/c the steam will help in sterilizing them. I bring them to about 150F, then gradually increase the temps to 375F. Hold at 375 for...

Thats exactly what I did. Tested it last night and works like a charm. Thanks for the help guys.

I think I figured this one out. My theory is that the probe from the very first picture is a thermocouple that is used to generate the voltage. The button is a resistor which fails (breaks the circuit) when it gets too hot, then the gas shuts off. So I am going to try removing the wires from...

This is the fryer turned upside down. The two wires are going to the button that the kettle presses.

There are partial mash recipes and recipes with steeping grains. With a partial mash you do a small mash to get half your wort, then use extract for the other half. Basically you bring a few gallons of water to 170F, mix in the grain, let it rest for an hour, and strain out the wort. This...

It is admittedly geeky and unnecessary, but if you want to brew 1.070+ beers then you either need to buy multiple smackpacks (or what have you) or make a nice starter. I just find the stir plate + erlenmeyer the easiest way to make one. You just put your dme and water in the flask, heat the...

+1 And not to derail the thread, but... https://morebeer.com/view_product/19890 + http://redkettlebrew.blogspot.com/2008/02/stir-plate-parts-and-pics.html + http://www.mrmalty.com/calc/calc.html = Best and cheapest way to get a good fermentation out of your 62F basement.