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This is the first time I used a liquid yeast, and i wanted to get my money worth so I dumped a 2nd batch (a honey brown) on top of the yeast cake. And it took off like a rocket. I never seen my air lock go so crazy. 16 hours later and fermentation begin to slow down...and within 24 hours the...

Thanks for the input! I hope to brew my first AG batch within a month. I should have everything setup by then. I guess I will try batch sparging first to see what kind of efficiencies i can get, and go from there.

Welcome from the south end of the state! I join up a month ago and have learned alot. This really helps since I dont know anyone who brews to teach me tricks and this will I hope to lead to less lessons learned the hard way instances. good luck on your brewing endeavors.

I am going AG soon and I am looking for some suggestions for techniques. I will be mashing in a cooler with a slotted lautering manifold in the bottom. does these slots do better facing up or down? And I see alot of people that after the mash, will drain all the wort then will pour the sparge...

I do this with all of my beers I ferment generally for a week and secondary with the unflavored gelatin for another week then bottle. When i bottle it is pretty clear then 2 weeks in the bottle it is crystal clear with a very very thin amount of sediment. And the sediment seems to be a bit more...

That really answered all of my questions. Thanks for the info. Looks like im converting my cooler for a single infusion mashing!

I thought a protein rest would help with head retention and clarity. So do you think it would be more beneficial to just do a single infusion mash? It would be much simpler especially for my first AG batch. This is all i can think about any more (doing a AG batch). :ban:

has anyone step-mashed using a cooler? by the temp from 120 to 150-160 by using boiling water? would this be doable?

And yes I will have my 15 gal kettle ready by then to boil... it just wont be ready to mash in.

Thanks for the chart and the calculators...according to those i should be close but ok. My next question is what ratio do you use quart/ lb of grain? will this affect my efficiency by useing higher ratio of water (to lessen scorching)?

I am in the process of getting some equipment to go AG. I am thinking of step mashing so I have more control. I have a beer keg that I am in the process of converting and will be able to use to boil, but for the time being for my first batch i will not have it set up to mash in. I have a 5 gal...

Thanks for setting my mind at east, this is the fist time i used liquid yeast and wanted to reuse it with my next batch.

Will there be a noticeable off flavor of the stout if i put a honey brown in this fermentor with that yeast cake? I pitched wlp004 irish ale in the stout.

Thanks for the input i will stay closer to the original recipe on the black patent and roasted barley. I am going to go AG soon, about a couple of months...waiting to set up the equipment, and cant wait.

I am brewing a stout recipe tonight from papazians book, toad spit stout but i was going to change a few things. one thing is they dont sell john bull any more, and the other is i thought his recipe looked to bitter. I dont want it to be over powering bitter, just enough to balance out the...

Yes it has 8 tsp. ...I was thinking that was too much. there is a couple of things I am going to do different: Papazian's Recipe: 3.3 lbs. John Bull hopped dark malt LME 4 lbs Dark DME .75 lbs crystal malt .33 lbs roasted barley .33 lbs black patent...

I forgot to say my brewing supply store didn't have hopped muntons or i would have used that so i am using unhopped muntons

I have a recipe that calls for john bull hopped dark malt which no longer exists. Does any one know what the IBU's is? I was thinking about adding 1 oz. fuggles of willamette pellets to the 60 min. boil... I am makeing the toad spit stout in papazians book with some changes.