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Thank you; I mis-quoted myself on the amount of priming sugar. I ended up using what the priming sugar calculator suggested for corn sugar. Another lesson learned!

I'm curious as to whether the priming sugar calculator result can be used whether an extract recipe or all grain recipe was the basis for the beer. The kits typically include 16 oz of priming sugar which seems excessive compared to the calculator result. Is that just to insure you will...

I'd really like to try this recipe but I'm not getting all the lingo here. For a 5 gallon batch, what quantities of each type of grain are required? Also, I see the hop additions for boil times and fry hop, but what is 'whirlpool'? I'm just not experienced with all the language, thank you.

I see, thank you for the insight.

Thanks; I just was curious why the corn sugar was added to the recipe in this thread near the end of the boil. I found an IIPA recipe and hopefully replicated it but it did not include corn sugar in the boil. The great thing is that one can see the potential for modifying recipes based on all...

I know this thread is old too; I didn't realize that corn sugar is part of the recipe for the boil for IIPA's. Is that common? It would explain the sweet taste of some of them. Just asking as I am a beginner to all grain

I know this thread is old, but if I have an OG of 1.082, then I want to (maybe, or for good measure), use two packs of dry yeast or two packs of Wyeast. I have a recipe for an imperial IPA but there was no mention of yeast type or amount to use.

After this discussion, I was curious about the 'false bottom' setup. I thought originally that the stainless steel false bottoms from HBS stores were good; then I saw the setup of IslandLizard which was graciously shared; now I run across several DIY setups that use those steel mesh supply...

can you tell me the diameter of the cuts you made in the pipe? hacksaw or Dremel? I can see how that would be effective as a strainer

I've read that people like the rectangular coolers better especially for sparging. If I may, is the pipe assembly at the bottom functioning as a sieve for the grain? I'd likely be using a bag for mashing otherwise, thanks

Thank you. I'm curious about the kind of tubing to get. It should be heat resistant but other than that can you just pick it up at the hardware store also? I guess the water heater supply line takes care of that problem. Just wondered if the tubing had to be food grade also.

I appreciate everyone's responses to my questions. I needed some additional things to make all grain brewing easier and I will take the advice! And save some $ too.

I looked for some discussion on the forum and could not find one; hopefully this is just a short thread. I see equipment from home brew suppliers for cooler type mash tun/HLT, these are pretty much all set up to use. The are also more expensive. Then there are the coolers from Home Depot and...

Well this is a good site! If you look long enough you can find the answer to just about anything! I've gotten to the point in my experience where I wondered the same thing. As in, pushing the grain bill a bit in those extract recipes. Just one recipe I tried, a pumpkin spice ale kit from NB, I...

Thank you, that is very insightful; it is nice to know the perspective from the professional side. For my part, I have been using recipe kits and some other recipes I find to make my beers. I just wonder if I can call them ‘mine’ based on how I personally brew them. At any rate, I would hope...

This is maybe related to the topic: besides having an appropriate location, I imagine a lot of time is spent on making your own beer recipes. But then I wonder at what point does a beer recipe become 'your own?' At least for me. Starting with extract and all grain recipes that people gladly...

I ended up brewing an all grain recipe from NB (German alt). I violated a few rules here (used pH test strips for one). The grain had some dark malts in it so the pH was decreased and i did not add anything (I buy spring water, I have not had my well water tested but I know it is hard water so I...

I went to the inter webs and educated myself on steeping vs mashing, appreciate the clarification. I learned something new!

As always great input from flars. One thing I did a little different was mash between 160-170 degrees for 25 minutes ; I did not follow the directions to steep until the water reaches 170 degrees. Came out great. I like the NB extract kits; I am moving towards all grain now but like their kits...

I also have an RO system, just not set up for large volumes.