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steer clear of the dogfish head people and you should be OK!

Im going to ask my wife to hold this string from the second floor bedroom for an hour while I sparge... she'll love the idea. But this is a really helpful thread. It has me thinking and thinking- After 3 extracts, 3 Biab indoor and 2 AG outdoor with a mashtun- I am STILL...

Your swamp cooler water looks infected- thats all I can guarantee. Kreusen looks there- residual toppings- nothing out of the ordinary. If you want to worry - because you want to- that little mountain clump- that might make me keep an eye on it- but honestly- Relax and have a...

yea man... gooood stuff.

good job bro

I wish I could explain better. But you know what- I kinda figured it out on my own... sort of. I put a 5 gallon recipe in hopville. When tinkering with the pounds of grains- I noticed my profile changing on the side- the hoppy bitter started becoming sweet and malty. So I kinda see...

Im not privy to your entire process etc... but I would go right to bottled water and try out a batch and see how you like the results. Its far worth the $5 you need to spend for 5 gallons of water to have a kickass batch of beer. Im about to start tinkering with taking out carbon and...

Hey Guys Im trying to wrap my head around a few things. I want to put together a few 5 gallon recipes - If I am making a 5 gallon finished boil volume recipe- how much grain should I be calculating on the short side- and the high side? If 1# grain = 1 1/4 quarts of water then...

is your tap water drinkable? Does it taste good? If water EVER becomes a factor when im making beer, ill go bottled. 6 gallons is worth it to make consistent beer. Im lucky where I live to have some of the best tap drinking water. I am going to start reducing carbon and adding some...

this is quite interesting -- but I bet some seasoned vets will come in here any minute and say that spent hops are spent- and give nothing but more trub trouble at the end- not that trub is trouble- but less trub could lead to less trubble de trubbing the trub in your respective tub..

im sorta confused... you BIAB- discard the grains- and bring to boil- and start your hop additions. Do you believe by chucking them in- vs. putting them in a hop bag is any different? Im not really sure. I will say a full bag of hop goo- doesnt really give off much of a smell...

this is one of the reasons why I am a big fan of carboys / better bottles. I NEVER go by what I smell out of an airlock - or its activity or not. After mixing your wort- aerating- and pitching- without fail- within 24 hours- if all processes are done correctly- the yeast should start...

FYI wanted to point out that I have a 2.5 gallon in a 5 gallon carboy- and I am thinking trouble on the horizon when it comes to a grav test. I guess I will have to just wing it- unless I buy an extender for the thief..

Usually roses or painting some parts of the house do it for me

So much to learn....so much to learn... great post naiek

wacky kreusen thing happened to me- I brewed 2 beers this past weekend- 9/2- all grain 1st was a Hefe- looks like this will be my best batch of beer- based on adding a mash tun and propane burner to my gear - The hefe kreusen is still full and fluffy 2nd was a pale ale. Pale ale...

admission here: I do the same thing. 5 days conditioning- 1 day bottle- Breakwater Pale Ale- AMAZING Same for the Belgium I made. Well same for everything. They usually get a taste test early on to see if I hit the spot or not

also what is the purpose of racking into a secondary. Its best to let that thing sit in the primary for at least 3 weeks (your first few beers IMO at least) so you get the process down of PATIENCE! Never a rush. Unless you need to rack a beer on POUNDS OF FRUIT or something like that-...

Took a little time tweaking out the leaks. Going to try and mash this weekend- see if I can get good results :) In memory of Jerry of course.

get 2lbs of corn sugar get 5 gallons of apple juice- motts 100% get champagne or wine yeast add to your secondary- and call THAT a primary- and take the secondary off the vocabulary. There is no such thing as a secondary- anymore - names been changed to an Apfelwein Primary. mix /...