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Do you know if there is any difference in the copper tubing the wort chillers are made from and that which you can find at your local hardware store?? I mean, copper is copper right? It usually comes in coils which are easily bent to the desired shape... I have a 1/4 inch cooler, the tubing...

um... damn... well I only have a 4 gallon brew pot now, I was planning on getting a bigger one. I know they are pricey... Also I have been boiling my extracts in the kitchen (my sister doesn't like the smell), and don't have a burner set-up. I suppose a turkey set-up with a 8-10 gallon pot...

Thank you, will do! I wasn't sure because the package for sparkaloid said one week to clear and it hasn't fully cleared yet. I suppose a month should be plenty of time for the rest to settle out ( I hope).

I'm sure we could work something out as for trading brews... shipping would be reasonable. I even have a discounted UPS shipping account... BUT none of my brews will be aged proper for about a month or two. Just started brewing a couple months ago and I've jumped in head first with a variety...

I'm in Cedar City, I've heard of the animal program in Kanab... My uncle is probably one of the top homebrewers in SLC and probably knows the guys at squatters too. Unfortuanately he's also a busy world-traveling micro-biologist and doesn't really have much time to ask them and I wouldn't feel...

You could get one of those little digital thermometers that tracks min and max temps and just set it on top or near your fermenter and check it when you get home in the evening. Just a suggestion, I didn't actually mean check it every ten minutes. Because the specific heat of water is very...

I'm wanting to branch out to some all grain brews and I'm wondering if anyone has seen anything for sale that can easily convert a standard large round thermos into a mashing tun? I'm thinking a sturdy mesh screen that is made to fit snug in the bottom of a round thermos. Something like...

Are you trying to do an All Grain batch? Or are you using an extract for your base sugars? If you're using extract, you probably don't have much to worry about other than off flavors that will probably improve by aging longer. If you're trying an All Grain... you need to research this more...

Ok, I just read up on this and temps are important if you want to get the best qualities from the grain. Steep AT 155 F for 15-30 mins... get a thermometer if you don't already have one, I consider it essential for brewing. This will also help you prevent boil-overs by knowing when your wort...

I think I just answered my own question... well sort of... Your calculation is for ABV Mine is for ABW and that's were the 2% diff came in (Change in Gravity)*1.05= ABW (Change in Gravity)*1.31 = ABV Sorry for going off topic a bit... I'll butt out now...

Um... that formula is great cause it means my ABWs are higher than I thought. I use this formula: 76.08*(OG-FG) (1.775-OG) Almost 2% difference using my mead calc (OG 1.108 FG 1.003) You're positive your formula is correct? Cause if it is, I need to fix my brew log (and labels)!

You should spend a few bucks and get temp strips to stick on the side of your fermenters. That way real-time temp monitoring is as simple as looking at the fermenter. Personally I think the ease of monitoring is worth the investment! ALSO, you don't really need the huge ones brew supply shops...

I really love the light and aromatic qualities of this beer and would like to know if anyone has any ideas about what hops they use and if maybe they dry hopped only. It wasn't bitter at all so.. I'd like to try out an attempted clone of this brew but it's relatively young recipe has evaded my...

I racked my mead with bentonite and it cleared it quite a bit in a few days. Then I re-racked it with sparkaloid and a lot settled out at first but it's been almost a week and it looks like a lot of the particles are still suspended with no change the last two or three days. Do I need to rack...

Thank you very much Yooper Chick!! I thought there was alot more to all grain, but it seems like something I can handle, especially when you consider the reduced cost per batch for ingredients and the improved quality of finished beer. I won't jump into it now, but I will continue to mull...

I racked my mead with bentonite and it cleared it quite a bit in a few days. Then I reracked it with sparkaloid and alot settled out at first but it's been almost a week and it looks like a lot of the particles are still suspended with no change the last two or three days. Do I need to rack...

I ordered the ingredients for a Fat Tire clone and it has munich and biscuit malts in it as well as carapils. I think I will pay more attention to trying this technique on that batch. I was just looking at the EasyMasher... just install it in a large kettle and you're set... I could make...

I just used hot water with the faucet bottle cleaner then used the bottle rinser (pump action thing) with One-Step then hung them on the bottle tree to drip dry. As far as mashing the carapils, would I steep normally at 155 F for 30 min, then with a second pot of water at 170 F, hang the...

From what I understand, alot of beer won't be good for much longer than a year in the bottle, but there might be preservatives that could help its shelf life.

Thank you for that point on carapils, noted!! Any ideas on how much maltodextrine to add for a moderate bump in the body of a lower gravity ale? I added equal amounts of priming sugar and maltodextrin (3/4 cup each) to my Holiday Ale just before bottling. Initial taste test seemed very...