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Sam Adams Cream Stout is a milk stout also.

I`m not brewing Thanksgiving Day but the day after I`m brewing an Amber.

I started with a cooler then switched to a direct fired tun, each have there pros and cons but if I were to start from scratch knowing what I know now I`d skip the cooler altogether.

How is your braid set up? Is it a single tube or does it loop around the cooler? With a rectangular cooler you could only be draining a small area of the tun with a straight braid leaving a lot of efficiency behind. Maybe the way your manifold is set up is the problem. When I used a cooler (10...

I don't pre- heat my tun. I just punch the grain weight, temperature of the grain and the tun (which for me is the grain temp also) the weight of the tun and the material its made of into Beersmith and it spits out a temperature for strike water that gets me within 1 degree every time.

Beersmith is good but before I bought it I used to do all the calculations by hand (I learned how from Designing Great Beers) I think it helps if you understand the process rather than just blindly punching numbers into the computer. If you can do it by hand then manipulating Beersmith is a snap.

I whirlpool now (mostly to cool the wort quicker) but it also keeps the majority of the trub out, but I honestly cant tell the difference between keeping most of it out or letting most of it in...in taste that is.

That looks like it would be good for storing grain

Are you talking about the temp of your strike water? If so that depends on the weight of the grain

Like everything else in brewing there is more than one way to go about it. I separate what I can and don't worry about the rest.

Every time I`ve tried to make 2 week beer the results have been less than spectacular. Usually I keep them in the primary for 3 weeks at fermentation temperature, then move the primary into the fridge and crash cool for 1 week then keg. I usually let the keg carb up for 2 weeks or longer so 6 to...

Yea, sounds like improper handling. Thats whats nice about home brew, you have control over every aspect. As a commercial brewer once the product leaves the brewery its a crap shoot. A crap shoot that affects your reputation and bottom line.

Although I`ve never met him I have learned a tremendous amount from his pod casts and books (Brewing Classic Styles and Yeast) He doesn't seem to hold back any knowledge and even provides the pitching calculator for free. Good luck JZ and good for you.

The law is broad, the definitions are purposefully vague, this allows the "authorities" to bust people if and when they feel like it, this is how police states operate. The feds aren't "concerned" about you giving away beer to non family members or selling it. They simply want a cut of your...

Looks like it`ll get the job done.

Well I started with a Mr Beer kit, that got me real interested so I decided that Mr Beer sucks and I need more knowledge and better equipment. My first book was Papazians Joy Of Home brewing. My Second which I would recommend as a first to anyone is How To Brew by John Palmer. Now its a...

Thanks I`ll have to file the baking soda tip away for possible future use.:rockin:

That igloo cooler will probably gag a maggot by now if the grains have been in there for three weeks. It might be toast. Everything else will probably clean up fine enough. I`d definitely soak the cooler in PBW only use Oxyclean if its the unscented kind. Hopefully you can get the smell out of...

Yea push hard and it will click when its engaged properly.

Let them sit longer. My house is at 65f and some beers have taken 6 weeks, others three weeks. They will carb you just have to be patient. Dont drink them too soon.