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Been brewing AG a few years and moved from 5 gallon batches to 6.5 gallon batches and now my 5 gallon mash tun is now too small. I have a spare 7 gallon kettle I can easily make a false bottom for. This 7 gallon kettle is 11" wide and 16" high. It looks to me like I should have no problem...

Built these for about $4 to $5 ea. They not only keep out light, they keep any bottle bombs contained. I also just re-use the cardboard divider from the case of beer bottles. Keeps bottles from clinking. The metal plate is cut from old dry erase board. The handles are made with paracord.

If you stir in your priming solution to beer, softly, is that going to oxygenate your beer enough to make a difference vs having your priming solution in bottling vessel, then adding your beer to mix as it's transferring?

This is a first for me to put trub in fermenter. I'm courious what it will look like in about 1 to 1 1/2 weeks when I rack to secondary. Seems there are plenty of fans of this.

I saw the other active thread going in GT about stirring priming solution in to primary. What are some techniques to add priming solution to your bottling vessel?

kh54s10, I also use a paint strainer for my hops. I think it's my base malt. I normally AG and use a US 2 row. I brewed an AG Chocolate Stout last month with a German Munich as a base malt. The trub was minimal, like what you describe. This beer, I used LME for first time as a base...

Yooper The 1/2 gallon wort I normally loose in the kettle is easy to calculate to make up for the loss of volume. It seems I am going to loose this same volume out of my primary anyways when I rack to secondary, but I can't make up for that loss, just less beer. I agree about the head...

ncbrewer, I have much to learn about brewing and want to hear from the more experienced. I appreciate your input and did not take it wrong/right.:mug:

I like to rack to a secondary for several reasons, It does seem to clarify since your essentially decanting off the clear wort. My secondary is my bottling bucket as well (valve). When I stir in my priming sugar, it doesn't kick up trub to go in bottles. My secondary fits in my...

I brewed the LME brew today and noticed the proteins did not coagulate like AG does. With most AG brews I've done, the proteins with the help of Irish moss coagulates to the point you can almost pour the wort out while holding back the blob of trub. Not the case with LME. I took RM-MNs'...

Thanks RM-MN, I learned to AG using all the calculators to get my equipment profile just right, strike/sparge water perfect, timing the boil, all to get the perfect amount of wort/gravity in my fermenter after pitching my starter. It was all good at the beginning, but now the more I brew, I...

RM-MN In my AG setup, after the cold break I usually leave about a 1/2 gallon trub in kettle. I wouldn't put that in my fermenter. Are you saying there is much less trub with extract? Also in AG brewing I was under impression a minimal of a 60 minute boil was necessary to boil out...

Doing my first extract recipe with LME. I saw some threads with people adding DME or LME at various times during the boil. Got me thinking. Does an extract still have the proteins that need a cold break? I'm guessing it does. I just want to be sure to calculate my water needs...

Thanks for the tips. You all convinced me to keep trying BIAB. I do like the added sparge step Jeff adds. Seems like that will rinse the grains in the bag and possibly help filter out some cloudiness. I'll have to play around with the milling to see what works best. Best of all, no stuck...

Just did my first single pot, no sparge, BIAB today. I liked the time saved, less equipment, and no stuck sparge, but... my brewhouse efficiency sucks and the clarity sucks. After reading the forum, everyone pretty much agrees to double or even triple grinding grain to get higher...

Disregard

So in my case, would you think acetaldehyde was created because the high ETOH level this beer had, possibly too high for the WLP810? My FG was 1.013 and per the calculator, was supposed to be 1.021

Good morning to you all, not so good here! I'm a "seasoned" beer drinker but just had a "rookie" experience. I woke up this morning with a "Budweiser" like hang over after only a couple of my new brews. I was once told the reason for the "Budweiser" hangover was due to a byproduct from their...

I'm just starting off freezing yeast and have not yet used my frozen yeast. I read an article saying to remove all water from the yeast before adding glycerin. Maybe the water is causing ice crystals to form in the yeast layer? I am testing a vial without glycerin and I removed all water...

That sounds like a good method if you keep your eye on it before it all settles. The last time I tried to do this I thought you keep the bottom layer and dump off the top two. I re-read the directions and realized I messed that one up too. That batch had 3 distinct layers. This last one not...