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Ok, there were 2 issues I was dealing with. 1. Failing to recognize OP using cane sugar (not corn sugar)... guess pics did not help! Giggles. 2. The teaspoons I originally was using... oh man... they were junk. They were significantly under sized in comparison to my wife's quality ones. I...

I have bottles in plastic bin with lid.. but yes will be careful. But are you sure the volume oz are the same. The corn sugar is much more powdery and fluffy then cane sugar

Well I watched the owner do this after he was looking for yeast... he just tossed it in there. He knew the batch would be screwed up due to it... and didnt care or say anything. I'm not ok with that, certainly isn't a way to earn a customer's business.

Will see!

Ok but when I did half batch of my kit (that has corn sugar)... I only used like 1/4 of supplied sugar using your method. So I went to a priming calc … a kolsch at 76F for volume CO2 of 2.7 … and for 22oz bottles.. came to 5.5g of sugar per bottle. This many grams equals 3/4 table tablespoons of...

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But I screwed up the mash temp a bit. It's a 1 gal batch ... kept kettle in oven to keep warm... at end of 60 min temp was 158F. Was targeting 153... fist time with this process and learning!

Yes I know... I was suspicious when a coworker could not find yeast. Owner came in... looked around then threw a pack in. Yea kinda pissed... he lost my business for good.

Great thanks!

I am brewing a saison all grain kit. Instructions say to ferment 5 days @ 74-78. Then 5 @ 62-64. The yeast is muntons active brewing yeast. Muntons says 64-70F. Should I stick to recipe instructions? I noticed the guy was having hard time finding yeast for my kit... and wonder if he just...

My boil rigor has been L2/3 per video. I will mark mash paddle for monitoring. Thx!

Yes, I have done several extract 1 gal with this pot and seems my boil off rate is close to .5 gallon.

Thanks for the tips. I have a magic chef wired thermometer that I have been using to test oven ambient... just hang from the rack. I also have an oven analog that sits on the rack. They both are comparable... but I have not tested either. In addition, I have a digital hand held that I have...

Yes, for this batch, my oven will easily hold my pot, so will do the warm oven method. I tested my oven... set to warm... temp climbed to160F. Turned off oven to see how long for temp to back down. To my surprise, temp kept climbing to 190F! There seems to be a serious lag time, but the oven is...

Yes, I am wondering about clogging of the strainer. I have two 1 gal grain kits, so I will do each method just for the experience. My first one will be biab though. Thanks for the hot grain tip!

Thanks redpappy!!!

I bought this really nice double fine mesh strainer ... based on 1 gal with Brooklyn Brew Shop vids... but my kit came with a bag. I think I will do the bag this time and strainer next for comparison.

Thanks for your reply. Actually you were right thinking that my pot was 4 qt as that was what I originally posted :/ I was correcting this as you were posting lol

Yes I have considered doing full volume … but I figure doing a sparge for a 1 gal batch would be relatively simple and maybe increase efficiency couple of pts.

This is my first all grain batch that I will be brewing. It is only 1 gallon. It is a saison with a grain bill of 2.4lb Using various calculators I have determined that I need between 1.75 - 2 gallon total water. 1. 1 gallon water to strike temp @ 158F 2. Mash for 60 min @ 153F 3. Pull bag...