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my first three were extract/steeped grain and about 4 gal, worked fine

i would consider something in the Ordinary/best/extra special bitter line. the soft english style hops are forgiving and no matter WHAT the OG is it is still correct for something. ie: yeah guys, i thought about a special bitter but decided at the last minute to make an ordinary! you know summer...

all good-oh ol' chap, but can we still laugh at the French?

i ckecked a 5.25 gal batch once before/after 4oz priming sugar, it was .002 difference

my barley crusher is two mo. old and there is now a flat milled into the shaft. not a very technical job of crushing the grain so i suppose that any mill will be about the same with a similiar setup. the reason i bought the BC is that it was ready to use 1 min out of the box. my eff. did jump...

i build split bamboo fishing rods

don't know what i would do with multiple coolers but i would probably find some tortured reason to use the xtra. i have about 10 AG's done without a tap on the boil kettle. i have gotten around it two ways so far, the clumsy and messy, but fast, strainer/funnel pour from the kettle method. a...

being from Oregon and reading 'plywood IPA' i had assumed someone else remembered the old Henry Weinhards 'Schludwiller' ads when they bragged about their proprietary 'plywood vat aging' i remembered and i laughed

117. the next door neighbor won't let their teen children visit your teen children because you are 'a sinner'

Oregon, raise beer tax, cig tax(no i don't smoke but those sinners in the minority are being taken for a ride by the majority). as of now we have a vibrant microbrew industry, could it be that the low beer tax in Oregon had something to do with that. Unfortunately politicians(used to say dems...

off topic, and i apologize, but this thread got me to thinking what kind of hops they grew in the southern willamette valley in Oregon in the 30's. the things are all around me, at least the ones that survived the mildew/blight/whatever that killed the industry in the late 30's. don't really...

for reasons unknown i checked once before and after priming and it was about .002 difference in gravity

in all humor.... drive pickup to brewshop, 8# LME, 1# crystal 40 to 60 L, fill remaining space in pickup bed with Cascade hops.. ....

i've had a few of them. if we prize lagers for their clean flavor and ales for their complex notes of fruit,butterscotch etc then it tastes like a lager. a little sweet, not much in the area of complex flavors. it made me wonder if they used caramel coloring in it

you can use the floater you probably already have but leave it in the mashtun during the mash. they read very slowly but that will get you started

to add to the general discussion, i finished my first batch a few months ago and it was awful! cidery icky swill. i'm thinking that this brewing thing is way past my abilities but everyone was saying to other noobs, let it sit, wait, don't be impatient. and they were right, 6weeks later it was...

i bottle the same way, just tonight as a matter of fact. same reason. a 22 seems to be just right for a sit down and drink it up kind of evening and the tall pilsener glass looks cool with the foamy head dripping over the side slightly... oh... back to reality! 30 12's and a dozen 22's seems to...

an extra 3.8yrs AND a more enjoyable trip through life hard to beat an upgrade in quality AND quantity!

a wort chiller and two books,Palmers How to Brew and Designing Great beers. be warned that it will instill the need for all thing grainy though

i am still on the same learning curve as you are jb, just a few batches ahead. i use a 5gal and braid and mine takes a strike temp of 166-167 in a cold mashtun to hit 152. besides the usual starting hillarity, like reading th celsius scale instead of F it has progressed quickly as i have gotten...