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Interesting, thank you.

Thank you for these resources. Guess I just wasn't searching for the right terms.

Thanks for the reply. My understanding is it's a combination of reaching the desired OG, mouthfeel/achieving the desired viscosity and caramelization of the sugars.

I've got a few stouts under my belt and I want to take a run at a big imperial stout. The recipe I want to use calls for almost 23 pounds of grain and a three-hour boil to make a 5-gallon batch. I plugged everything in to BeerSmith and it says I will need nearly 12 gallons of water for the mash...

Just an update on how it went: Very successful! I ended up using about six gallons of Star San as a water bath for my stainless Anvil bucket fermenter in a plastic keg bucket. I triple-wrapped the sanitized ball valve spigot in regular plastic sandwich baggies and rubber bands. I left the...

Mine are brand new so I hope that doesn't happen this time!

Interesting, thanks for this. Do you think having the fermenter in the starsan for a maximum of one week counts as prolonged? I may take it out as soon as the bubbles in the blowoff jar show clear signs of slowing down, which is usually after a few days in my experience. Or maybe I will just use...

Thank you, this is helpful. I have a bunch of reusable ice packs in the freezer that I will be using to cool the water. It will be in my basement, so it's already a steady 66-67 degrees, but about a month ago I had a pumpkin ale in the same fermenter down there in the ambient air and the...

Yes, I have ice packs I will use to cool the water.

OK thank you for the perspective. I'm thinking I should wrap the ball valve up tight with a couple baggies and rubber bands before submerging to keep it sanitary.

Hi, I'm going to try to somewhat control the temperature of my fermentation for the first time by putting my Anvil stainless steel bucket fermenter in a water bath in a plastic keg bucket. I'm concerned about sanitation, especially since the fermenter has a ball valve spigot that I will need to...

Mistakes were made! I forgot to grab the temperature when I mashed in but the strike water was at 168. It could have been a couple degrees north of 154 when I sealed up the mashtun. Had to call an audible on the fly while draining the mash tun because the line got clogged and the heating sparge...

OK good, thank you. Yeah I just checked and it's hanging tough at 72 right now, which is where I'll leave it for the next few days at least. I'll pull a sample on Sunday and see where it's at. It's a 5.5 gallon batch. I tried a similar brew last winter but only pitched 2 packs and didn't aerate...

I've got an imperial chocolate stout in my fermenter. OG was 1.078 and I'm hoping to get it down to 1.016 or so. I oxygenated for 60 seconds before pitching four packs of WLP007 at 68 degrees at 4 pm Sunday, fermentation began by 10 pm. I kept the ambient temp at 62-63 and the fermometer read...

Y Yes, I did actually find a local bar managed by a friend of a friend that sells SS bottles. He said he'd put some aside for me, but cautioned they don't sell that much of it. Guess I'll be going over there after work over the next few weeks to help empty some bottles!

That's a good idea. I might shoot them an email, at the very least it couldn't hurt. Thanks a lot. Incidentally, I reached out to Samuel Smith's importer, Merchant du Vin, to see if they could provide any info about the style of bottle or where they might be available for purchase and I was...

Cut me some slack I'm a transplant and it's quite unseasonably cold

Hello, my name is Matt and I live in Minneapolis. I've been a lurker for a while and have used this forum for a ton of research, so I figured I should probably join the conversations at some point. I'm pretty new to homebrewing. I have my third-ever batch glugging away in the fermenter as I...

I've got an imperial chocolate stout in my fermenter and I'd love to bottle it in style. I'm really enamored with the distinctive shape of Samuel Smith's 355 ML bottles, and I'm wondering if it's possible to buy similar bottles anywhere. Of course I'm saving all the ones I drink but it's taking...