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5.5 Gallon Batch 8.5 lbs Maris Otter 2 lbs Malted Wheat 1 lbs munich 4 oz Black Patent 1 lbs Crystal 60 1 lbs Cara-Pils 1 lbs Flaked Oats 8 oz Chocolate Malt 8 oz Roasted Barley 60 Minute Mash @ 152 degrees 60 Minute Boil 1.25 oz Brewers gold @ 60min Whirfloc Tablet @ 15 Min...

15 gallon heavy duty kettle with thermometer and valve for 190. Prime eligible if you have it. http://www.amazon.com/gp/product/B003EWLTHY/?tag=skimlinks_replacement-20. Same pot goes for 170 with no extras. Figured I'd share.

I got out of the Marines not too long ago and still have some friends in. I imagine I could linkyou you up with some of the higher ranking folks to organize some recipents. Big fan of this btw. I would have loved some nice cold homebrew upon returning from the sand box.

You could also pre boil the night prior, store the water in a sanitary container and chill. When added to the wort it would help cool it down, depends on how much you add though

You certainly can. Just make sure you make a more concentrated wort pre water addition to make up for the loss in og. Also fermacap-s prevents boil overs like no other. I have an 8 gallon pot and am not afraid to do 7.5gallon boils with the stuff

I'm in mukilteo. I'm afraid the Porter is officially gone, got a few Ambers left. Cream ale is good, but could use another week in bottles. Blonde is about 5 days in bottles. My gravity sample on the stout tasted great. (Its an Imperial oatmeal stout). I just did maris otter/Cascade smash last...

Howdy all. I've been brewing for a bit now and have a decent stock pile of beer. If anyone in the greater Seattle area is interested in exchanging 6 packs (variety encouraged) I would love to. I know few other Brewers and like every kind of beer. I currently have an Amber and Porter which I find...

Interesting, I want to keep some. Maybe I'll drop it to 4 oz and add 8oz each of choco and roasted barley. I'm still toying with adding a small amount of lactose, between 4 and 8 oz. Maybe I'll split the batch and add some to one of them.

5.5 Gallon Batch 8.5 lbs American 2 Row 2 lbs munich 1 lbs Black Patent 1 lbs Crystal 60 1 lbs Cara-Pils 1 lbs Flaked Oats 60 Minute Mash @ 152 degrees 60 Minute Boil 1.25 oz Brewers gold @ 60min Whirfloc Tablet @ 15 Min .5 oz fuggles @ 5 min Was looking at different yeasts...

The one in the back is the ag brew Apparently my phone wanted to turn it sideways. Oh well

My little ph strip showed about the right color. I'm not too worried. Lol. But good to know!

Own extract recipe: As follows 6lb Light DME (Extra light if you can find it would work well to) 1lb Honey Malt 12 oz Cara Pils 4 oz biscuit malt Steep these as you normally would, whatever your process would be. I personally just heat up my water with the grain bag suspended in there...

This stuff is fermenting like crazy. Has probably a 4 inch thick layer of krauzen on it now.

Easy visual indepth build of the STC-1000, for those like myself who are electrically challenged.

I took a Light bulb, bored a hole in the top of a paint can of the appropriate size for the fixture (A clamp on lamp thing) and stuck it in there. It gets pretty damn hot. I built a fermentation chamber (Works great right now as it's winter time, will need to figure something out for the...

Everything went smooth, my efficency was higher than expected and I ended up with 1.064 about 80%. 5.25 gallons of wort are now fermenting.

First AG batch is underway, Mash is holding steady at 154. Other than that the only observation I have is the desire for one of those quick pen thermometers. My digital therm is for meat and takes longer to get the temp. So that's on my list now. heating up my sparge water right now!

So, I went to my LHBS today to purchase the malt and so forth for the upcoming weekend. I ended up with... 6.00 lb Pale Malt (2 Row) UK (2.0 SRM) (Said Euro Pale Malt) 4.00 lb Wheat Malt (2.0 SRM) They only had 1 kind, so I just got that... 0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM)...

Yeah my bucket came pre marked with marks, so that's covered. As far as the thermometer not being able to submerge, ill have to look into that. .. hmm. Ill just buy some cheap tubing and worm clamp or ziptie the crap out of it around the probe area. Should work according to other peoples...

I have 2 already, im an avid bbq/griller so I have a short one for checking meat temps and one with a probe fit monitoring temp in the smoker. I plan on using the probe one in the mash since I can just close the lid on it. I will definitely post my results on brew day and so on