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Cheers! :rockin:

You should be just fine after a month. That should give you yeast plenty of clean up time and you shouldn't have any off flavors.

I like to leave as much of the cold break behind in the kettle as possible. To do this I chill my wort to the appropriate temp and begin to stir. Vigorously. This will create a whirlpool and after 20 minutes or so I find that most of the cold break has settled in a cone in the center of the...

And if you're going to age it, I wouldnt recommend doing it in the primary.

It will ferment completely in that time but it may not be something I'd want to suck down right away. I use a secondary occasionally, mainly for dry hopping/post fermentation additions and long term conditioning. I have an imperial stout in my primary right now, itll sit there for another two...

Extract has a tendency to give slightly inaccurate readings if it isn't completely mixed into your wort. It looks like 6# of DME would give you a gravity of about 1.045. Next time try giving it a REALLY good stir after you've chilled it and take your reading then. Or buy a refractometer :mug:

+1 on Williamette, that would make for a delicious Bitter!

Maybe a silly question but what temp have the bottles been conditioning at? It should be warm enough for that yeast to eat the priming sugar (60-70F). Its probably a long shot seeing as you've bottled before but just my .02. Cheers!

Mix up a batch and grab some pH strips. If you are worried about it not being effective grab one of the strips, dunk it, and if the pH is under 3.0, smile and press on :cross:

Don't fear the foam! I love StarSan. Absolutely use a spray bottle to spot sanitize smaller items. If you can see its been hit with the solution, let it rest for 30 seconds - 1 minute and you are ready to go!

What do you use for a mash tun and how big is our grain bill? 162.1f water seems like it might be a little on the low side, I usually shoot for around 166-168f for my mash water but every system is different! But you've got the right idea going. Reach your mash-in water temperature, pour the...

The only difference between pitching onto washed yeast that fresh and pitching onto a yeast cake is the amount of yeast cells you will be using. While the washed yeast is cleaner with less byproducts like you said there simply isnt as much of it. As for collecting the runnings thats a great...

Yes! Sorry about that. :o

Junior, I would shy away from using a pint of slurry, even if its very fresh. 1.060 is a pretty tall order for any yeast without a starter. Another idea for you if you want to reuse your yeast would be matching racking days to brewing days and simply pitching your fresh wort onto the yeast...

I bought a mill a few months ago and its been the greatest addition to my home brewery so far! You can really play around with the size of your crush and what works best with your setup. So +1 on the mill! :mug:

You can mix a batch of starsan and keep it on hand for quite some time. All you need to do is test the pH and as long as its over 3 you are good to go!:mug:

+1 On removing the secondary unless absolutely necessary. And a good way to minimize kettle loss to trub is by whirlpooling after you've reached your pitching temperature. Simply chill your wort like normal then give it a vigorous stir until it begins to whirlpool in the kettle. Let this...

Roger that. And you've hit 1.060 before on this same system (minus the mash transfer)? If the mash transfer is your only remaining variable I don't really know what to tell you. :confused: Hopefully that testy thermometer stops giving you fits and you can mash in your normal mash tun again...

This has some really great deals on kegs, lines, disconnects, regulators, the whole nine yards. http://www.bvrgelements.com/category/Kit/ Id recommend using the refurbished soda kegs unless you aren't too concerned about price. They work very well for home brew. As for the brewing...

The irish moss or whirfloc will help pull trub out of your wort during the cold break. Sort of like the addition of gelatin to a secondary fermenter or a keg.