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Radio Operator for the Army well I used to be not any more

http://www.wortomatic.com/articles/38DD-Mother-of-a-Fermentation-Chiller I built that and can get the temps down to 62 so far. It works like a charm and the ice is in tubs so I switch it out once every two days after the initial cooling period.

Just put the IC in 15 mins before flame out No. I also sanitize mine just to be sure of any contamination. I am just really anal about sanitizing everything.

I would really have to ask how many of you have actually worked the food service industry and know what it is actually like to deal with same said people night after night. Yes the customer is always right but at some point event the most level headed person will lose their cool once in a...

Oh I forgot to say I use a colander as well. I need to get a 40 qt pot currently using a 30qt and it gets a little dicey sometimes but the only mistake I made before was using almost 7 gallons in the pot and not realizing that until it came time to put it in the fermenter.

I love BIAB. It has worked quite well for me so far. I actually use a 5 gallon paint strainer and have had no issues so far. The no sparge method seems to work well. Also since I use a paint strainer I do not have to have such a fine crush on my grain either.

Ah Ft Bragg where you can have a great night or a terrible night.

This story reminds me what it is like walking my dog down my own street. She has been through Basic obedience and Intermediate and is a great dog. But the owners on my street let their dogs just run free so I have had to kick a lot of dogs because they all want to fight with my dog while she...

I have a mixed berry going right now. Mostly strawberries but a few raspberries and blue berries mixed in because I had it on hand. Another 7 days and it goes in to clearing then bottling. And I have watched Laura Vandervoort since I saw her on Smallville.

http://www.brewersfriend.com/2009/06/06/australian-no-chill-brewing-technique-tested/ The Aussies use it to conserve water. Check out the link I provided.

My Second batch was an Oktoberfest it fermented around 70 for a few days then I built a fermentation chiller to really help out. I am letting it sit for another 3 weeks at lower temps then in to the bottle for conditioning.

I have done partial mashes with just one extract only because the LHBS said they don't carry wheat because they don't like wheat beers. But other than that I have followed deathbrewers method and the beers have turned out excellent so far.

I dropped my recipe sheet in the cooled wort reached in with out sanitizing my hand. My lab was so interested in it that she had to dunk her nose in it to smell it. And then above all else I let the room I was fermenting in get way too hot. It got above 80 for three days before I noticed...

Well it has been fermenting for a week now and smells great. I have kept it at 73. I ended up having to build a chiller for my batches because the house was getting way too hot. So now it stays at a constant 71 and is working like a charm.

I really thought about adding an obligatory did I mess up my first batch. But I read so much on here that I just let it be. Right now it is bottling and if it tastes anywhere close to when I bottled it it will be delicious. Thanks to you guys here I have learned not to worry so much so that I...

I have not been to lawton in a long time. Probably since my brother was stationed there. And thanks for pointing me to the Oklahoma group.

Thanks for the quick response. I do have to say the way you also explained how to do a partial mash made it easy to go from extract to that so thanks for the tutorial.

I bought all the ingredients today to do a partial mash with this. I can't wait. I do have a question though. How long did you leave it in the fermenter before you bottled it?

It really can't be any worse than the Labrador wheat beer I did for my first brew. :o

Thanks for the welcome