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Gravity is your friend. Pumps suck.

Going up the river to see how much it rose. Install a door. Walk around in the muck.

I used to have a friend like that. Miller Lite flat drunk. Thinks my award winning HB is barely drinkable as he smugly chugs that swill. Does that make me a beer snob, or just not willing to hang out with idiots?

I believe the technical term is FWH or First Wort Hopping. I keep adding wort throughout the boil. After mash out I will angle my mash tun with a piece of 2x4 on the side opposite the valve and let it keep draining out. It's amazing how much extra wort trickles out over an hour.

OP next time if you want to filter more sediment you can go 1 micron versus 5 micron. Your "whole house" filter is a typical chlorine cartridge sized filter not a true whole house filter. When I put a 1 micron sediment filter on my big whole house filter, eventually it plugged up so much I...

OP next time if you want to filter more sediment you can go 1 micron versus 5 micron. Your "whole house" filter is a typical chlorine cartridge sized filter not a true whole house filter. When I put a 1 micron sediment filter on my big whole house filter, eventually it plugged up so much I...

Personally I'd stay away from 14A for a rye IPA. In fact just stay away from14A unless a major killer American IPA. Even a damn good English IPA won't beat US-05 and some great American hops.

Keeps them better organized, less labeling needed, and keeps the light off of them better. Win win win.

I broke down a pound of Hallertau recently. Didn't weigh, just vac packed it into smaller foodsaver bags of varying sizes. Maybe 6 bags total? Then all back into the original foil pack and to the freezer...

http://www.bjcp.org/2008styles/style17.php#1f

High temperature mashing along with a high percentage of non-base malts such as the roasted ones, can lead to a higher FG but yours seems stuck. Maybe you drowned the yeast with too long a wait in the swimming pool. Is your tap water chlorinated? Yeast love that chlorine in the pool.

Wouldn't you need to set the controller to heating if you want the temperature to rise?

Yesterday I bottled the two big Belgians sitting in primary. One with 1762 and one with 3787, both at around 10.5% ABV. Decided not to give them any more yeast so we shall see. Made a priming syrup from cane sugar, tangerine rind, tangerine juice and some organic molasses. Ended up with...

Staining existing wood is tricky. Even taking it down to bare wood, it's hard to get things to match. That's why people use a pre-conditioner to get the stain to apply evenly. This is for wood that is bare. If you scuff it, then you have created an uneven surface even less likely to...

Good luck trying to scuff it up then coat it darker and evenly. I suspect you will be sad. Don't do it! You have been warned. Now if it's poly, and you scuff it and go back over with clear poly, then that's one thing. You need to rough up the surface for the next coat to adhere.

Tell your wife that any treatment to darken the floor will involve sanding, staining, and refinishing. "If it ain't broke, don't fix it". Seriously, what's with people with dark hardwood now? Like oak is "so 50s" or something. Well it's traditional. Did that help?

I use one single 18" long braided hose in the mash tun. Then I let gravity do it's work. Zero stuck mashes. Yet, when I visit fellow brewers at the club, literally every other time they brew they end up with some kind of stuck mash with the false bottoms and recirculation pumps...

Your real concern should be bottling something still fermenting. In the fridge if a bottle blows up, now you have a real mess. Better to wait till something finishes, then bottle it. Pasteurization may or may not stop fermentation. Any rogue bug in there now has free reign! As to your auto...

Sounds to me like you really don't sanitize. Oxiclean isn't a sanitizer. Also I suspect your actual ferment temperature was something higher than the 63 water in your tub. Finally, your hops. Were they protected from light? Are they oxidized? Nugget is my all time least favorite hops...

I don't think you want to further dry out whole hops, unless you are growing them and want to store them. The store bought are dry enough, and I see no advantage to attempt to dry them further before using. Some will put their hops in a paint strainer bag or a muslim bag and then into the...