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I thought mine was an Igloo too and I had to check. It's says Rubbermaid on the bottom. They basically are the same cooler.

I have always used the HD Rubbermaid cooler and mash in my basement. I have never lost more than a degree over my longest of mashes (90 minutes for my Witbier). Go with the HD MLT. Now the debate for me is to use the false bottom I just bought or stick with the reliable braid.

I'm now making my second batch of this. I made a gallon with Wyeast 1272 and a gallon with Kolsch. In an unscientific taste test, the 1272 was preferred. I'm now doing two more gallons. One with Safale us-05 and t he other with safale s-04. We'll see how it turns out. A word of caution...

Done. I'd like to know the results. Good luck.

This is a great recipe and a week ago I started two different gallons. One with Wyeast 1272 (American Ale) and another with Wyeast Kolsch. They are fermenting well, but I forgot to take an OG. Anyone take an OG for this recipe before they pitched?

DFH My Antonia, if you can get your hands on it, is not bad either.

I think Pilsners, because of BMC, get a bad rap in the homebrewing community. Sam Adams my have a broad reach these days (which may affect quality the farther it gets from Boston), but I worked in Boston this last summer and while waiting for the train in North Station, Sam Adams' Noble Pils...

It's just the yeasties having their way with the sugars. A krausen from one beer to the next can look completely different; even if it's the same recipe.

Say that five times fast after drinking a few of the Mrs. Butterworth beers.

On brew days, I mix up some star san and then put some in a two liter spray bottle. Works for sanitizing in a pinch or those longer items like a racking cane.

Have you listened to the Basic Brewing Radio experiment on using pumpkin verses just spices. It's worth a listen before you decide to use pumpkin in the mash: http://media.libsyn.com/media/basicbrewing/bbr11-26-09pumpkinexp.mp3 Not sure if you came across RenoEnvy's Recipe in your search on...

So I brewed this up and tasted it this week. It's good, but a little less malty flavor than Fat Squirrel, I think. I don't want to start a decoction mash debate, but I read recently that Dan Carey swears by them. Has anyone tried a deocoction with this recipe? I have never tried to do one...

+1 on the small test batch. Test batches are so useful for everything from testing a new recipe to figuring out what is wrong with your process; and even if your ingredients are still good. I did this with some old hops once, I'm glad I didn't brew a full batch!

I've successfully carbed in one of those 2L Rock Bottom growlers that looks like this: Does that mean it's okay to use this? Maybe I just got lucky. I ran out of bottles on a low-carbed stout and it seemed like a good idea at the time.

Same thing happened to me! I ended up with 1.002. Still very drinkable though...well, sip-able actually.

For a 5 gallon batch of 1.065 OG (which what I believe the estimated OG is for this recipe) you would need a yeast cell count of 250-300 billion. Dry yeast cell counts are about 20 billion cells per gram. So you would need 10 grams to reach 200 billion and 15 grams to reach 300 billion cells...

After moving recently, my beers began having a harsher flavor and I just started brewing with water adjustments. Yooper's primer made things much easier: https://www.homebrewtalk.com/f128/brewing-water-chemistry-primer-198460/

I'm not disappointed with the outcome. It's a bit dry, but is very drinkable. Just need to sip it for sure. Next time I'll mash at 158* and see how that works out.

Oh, yeah. I forgot about posting that info. I mashed at 154* and I checked my thermometer when I took the FG. It's 1* F lower than it should be reading (read 31* F in a glass Pyrex measuring cup filled with ice and H2O). Mashing at 153* wouldn't account for that would it? I can see if my...

So I bottled this a week ago. I just couldn't wait to try it and I crackd one open a moment ago. I changed the recipe a bit to what I had on hand. 10 lbs pale ale (NOT 2-row) 1 lbs Caramel 90L 1 lbs Munich 0.5lbs Victory 2 cans of pumpkin (in the mash) 1 lb of Brown...