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Pardon my lack of knowledge, but is it correct to say that there is a 20 minute steep followed by 30 minutes total boil time? Also 3 gallon boil but 5.5 gallon final volume? Is the LME making up the difference in volume? Thanks

It also looks like the CF10 can hold more volume than the anvil stainless bucker fermenters. I actually like the idea of the bucket fermenters as they are lower priced and of course you can have more than one to keep the brewing going! But the CF10 is more expensive. Worth it I am sure. Choices...

Thank you l; I looked those components up. Nice system and thanks for sharing. It looks like you get what you pay for using that system. I will explore that; and add in the cost for getting a 220/240 volt line. I am lucky to have the space and the option for adding the correct voltage for this...

Thank you. I was considering one of the all in one systems; it does seem that those have come a long way. I will look at those systems.

I am interested in moving to 10 gallon brew batches; can you tell me what your setup is? Thanks. I just use glass carboys and stainless steel mash tuns/boil kettles

Now I am quite new to the chemistry, and learn little pieces at a time; I have read that heating a sample is one way to detect the presence of diacetyl, through tasting or smell. But there are quantitative methods involving not-so-cheap laboratory equipment (UV spectrometer for example), which...

Thank you. That makes sense to me; I was not familiar with the factors influencing the need for the diacetyl rest. Maybe the time that I did it following instructions was based on the yeast strain for that recipe. Still learning and thanks for the information!

I found this thread and have a related question about diacetyl rest: I have a baltic porter recipe (which they say is essentially a lager) that called for diacetyl rest (and which I did); I have run across other porter recipes that do not have it in their instructions (yes I am still following...

All great advice, thanks. What I also want to know is (and I am sure many of you have already done this): does fermenting in a conical fermenter vs glass carboy make any difference in the outcome of the finished beer? Or is it just a matter of conical fermenters being easier to use for...

Thank you for your opinion and the information on fermenters. I did not realize pressure fermenting was an option. Now I have to start learning about pressure fermenting!

I'm curious as to whether it makes any difference at all using a glass carboy as a primary fermenter vs a conical fermenter (steel or plastic). I like being able to see what is going on in the fermenter which of course you can't see with stainless steel. More interested in whether it matters...

I have a recipe that calls for straining the wort through the hops (pellets), rather than adding during the boil. I was planning to use a hop strainer (muslin) bag, but wondered if the hop pellets would simply dissolve and thus negate the point of straining the wort through them. I don't have a...

I am looking for some basic advice on how to turn a DIPA recipe into a hazy DIPA. The basic recipe (5 gallon) uses 16 lb Golden Promise base malt, and 2.5 lb Caramunich and 0.5lb Aromatic. Hops include Columbus, Challenger, and Falconer's flight. I would like to say that adding oats or wheat...

Welcome! This is a great forum and community with very helpful members!

Interesting, thanks. I am guessing that it helps a good deal with the sparge step, especially with a big grain bill.

Thanks, and thanks for the picture. I've read about 'cold'sparging; I suppose if the mashout is complete it may not matter, only that possibly more sugars are extracted from a hot sparge. But not heating water for a sparge is certainly a time saver. Can you describe some more the double BIAB...

thanks. Then I would just increase pre-boil volume to do a longer boil to get the right amount of volume post-boil. Do you suggest a time longer than the usual 60 minute boil?

I too have become a fan of dunk sparging. I don't have a grain mill so I have to get my grains already crushed; it doesn't seem to be a problem (yet). I follow the mash schedule, then mash out at about 170 degrees F for 10 minutes. Then raise the bag (I do BIAB as well) and squeeze it (I see...

Thanks for that input; I’m definitely going to try adjusting the grain bill with those suggestions. At least I am to the point where I feel more comfortable adjusting the amount of the various grains in the recipe

I'd like to ask a question about these sorts of IPA recipes - being relatively new to all grain brewing, but realizing the advantages of such, I'm beginning to wonder how one can dial down some of the malt backbone flavor of IPA recipes. I am guessing (perhaps wrongly) that you could just use...