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Your single most important piece of equipment will be your thermometer. Make sure you have a good one, and make sure it is calibrated to mash temps, not boiling or freezing. Choose a recipe that significant amounts of wheat or rye in it, you don't want a stuck sparge on your first all grain...

For the same price you can buy an entry level kegging setup. I think your beer would end up real fizzy like soda with that as well.

One week is probably not enough for the yeast to clean up after themselves and then floculate. You are going to end up with off flavors and a bunch of yeast in the bottom of your keg if you try that.

Its really an ideal situation, I would be looking for ways to duplicate it. The sooner all that sugar is turned into alcohol the less chance of anything else having a chance to grow in your beer. I don't think your mash temp will make much of a difference. If you were to mash higher there would...

A new LHBS opened up near me, and one of the guys from my brewing club loaned his mill to the store to get started. I had been struggling with efficiency as well, and just a better crush on the mill has jumped me from the 60's to the 80's in efficiency.

Same user name

When I take it out of the refrigerator to warm up, I crack the cap a little to let some pressure out. That seems to lessen the pressure some so that you can open it slowly once it is warm and not lose all your yeast.

I am in the Cap and Hare, and it is really a great club. Check out our site: http://www.capandhare.com/ We meet the first Tuesday of every month at the Coors distribution center at 35W and Meacham. Sorry, don't mean to hijack the thread.

I have been wanting to try a coconut porter, I think I will try this. I have heard that toasting coconut is tricky. Have you tried buying toasted coconut? If so, did it work well?

By the way Zixxer, we are pretty close to each other. What club are you in?

The current issue of Brew Your Own talks about this. Someone wrote in a very similar question and he goes into detail answering it.

But extract brews do have steeping grains, and tannins could be extracted from those. Have you calibrated your thermometers? All thermometers need to be calibrated and if you are steeping, mashing, sparging at too high of a temperature, that could be your answer.

Brewing with good fresh ale yeast and a starter, your primary fermentation should only take 2 to 3 days for a 1.051 beer.

Agree completely that you should go all grain. I did the same thing, got back into brewing after several years off, and the amount of information available now compared to back then has made it a lot easier to go all grain.

No need to wrap it. I mash for 75 minutes and I lose 1 degree of temp with the same cooler.

I think those look pretty cool.

They interviewed that guy on the Brewing Network. It was a different place than "brew it up" I bet if you emailed them they could tell you. It was a brewpub, distillery, and brew your own place.

I use a foam stopper from AHS. It lets oxygen in, but keeps out dust and debris. I have had great luck with it.

How did you form the copper tubing into a spiral?

Hey Toecutter, I am originally from Riverside. Just kegged and orange blossom witbier made from Riverside orange blossoms my friend brought me. Why would you need a false bottom and a manifold anyway?