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So I had the idea of trying a SMaSH batch, and was looking at using Vienna malt with Centennial hops and had the thought - before I go making grapefruit flavored dumplings, why not check out what some of the other members did. Below is the sum of this thread, using posts that said they...

I've read several threads here, plus other sites concerning the percentage of loss during the boil. Not thinking about efficiencies, just on pure volume, with a post boil target of 3 gallons, I consistently lose 40-48%. So with nearly 5 gallons of pre-boil volume (4.75) at 60 minutes, I've...

Stevo2569 " Maybe I'm wrong but its hard for me to see how you got 40 ozs from those 2 little bines. Maybe you meant 4?" DOH! Nope you are correct. 4oz not 40oz -:cross:

Just harvested 40 ounces of wet Cascade. Started drying today :ban:

Went to brew today - small batch (3 gallons) of an American Pale Ale 5th All Grain, first time using my new 11 gallon brew pot to combat boil overs in my 5 gallon pot. I need about 5.1 gallons per-boil to have 3.25 post boil based on the old pot. Recipe (The Plan) 1/2 pound Belgian...

Why, yes he did. It nearly killed him. Based on what he's been saying lately, they must have put the band around his neck and cut off the circulation to his brain. Present and accounted for, Sir! ;)

I'm going to bump this thread rather than start a new one. I'm brewing a California Common using WLP810 San Fran Lager. So far things look good, the pitch temp was 62 degrees. Question is do I need to occasionally rouse this yeast to keep it working?

:rolleyes: Actually, it has a wonderful copper color :D

I boiled my wort outside, it was just after flameout and I was carrying the pot into the house so I could chill it. I thought I saw something floating near the surface that didn't look like a hops leave. When I got the pot into the sink, I stirred it around, but no luck, whatever it was...

To those who replied to the OP about too high a temp, how do you check it? I need to brew a batch of California Common and the book says to ferment at 62 degrees. I'll use the "swamp cooler" approach but what's the best way to check it during the fermentation process? I can keep a...

After picking up Jamil's book on brewing I've decided to try my hand at a California Common (Steam) beer. Beside the technical problems of keeping the fermentation at 62 degrees as the book suggests, I have another issue. I've had a heck of a time keeping my mash temps on my glass-top...

Thanks Guys, awesome info. Placing an order today :ban:

I'm going to bump this thread because, like the OP, I got a Amazon card from my family and wanted to get a recipe book also. I've looked at Jamil and John Palmer's book and Designing Great Beers on line (or as much as they will show you), and I own Charlie Pap's book. I'm looking for all...

Thanks for all the info. The all grain brewer that's "coaching" me has been doing it for a while, is a molecular biologist by trade and the brother of a brew master on the west coast. If the man says use the test, I use the test. :cross:

It appears that "straight" iodine is not easy to come by at the retail drug stores. I did see that others, like you, have suggested iodophor as the best option. My local brew supply shop has it, so that's what I'll will use. Thanks.

I just did my first all grain batch. One of the steps was was to test for the completeness of starch to sugar conversions was the old high school iodine test. I bought a "tincture of iodine" from Rite Aid. Unfortunately, it was "decolorized", which appeared yellow and stayed yellow on both a...

With a little patience I got my 3/8 tubing to bend 90 degrees without a major kink and without soldering any elbows on below the wort level. Only elbows were at the tubing connection point.

Two weeks ago I boiled and spritzed with SanStar about twice as many bottles as I needed to bottle my batch. Each bottle top was foil wrapped and the unused bottles are still wrapped, are sitting in a box covered by a sheet. Are they still clean or do I need to boil them again? Thanks.

I just made mine a few weeks ago. I cleaned it with a little soap and water, rinsed well and popped it in the boiling wort 15 minutes before the end. Used a recycling cold water bucket and immersion pump to take 3 gallons at 210 degrees down to 78 degrees in about 38 minutes. Good Luck.

I've got a long weekend coming up and just picked up some new brewing equipment (Bayou Classic 16 inch square burner and an immersion chiller). I'd like to try it out on Monday the 20th, but the current weather report projects it might be in the high 30s. I have to cook outside. So do I...