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Learning is a great thing, and I would never discourage taking a course. But...if you're into overkill I can think of some pretty sweet brewing equipment you could buy for 2k. Just a thought. I'm only a few months into the brewing obsession myself, but I have learned a ton just by reading...

Thanks for the tips, guys! I love this board.

I'm also looking to dryhop a batch for the first time and am trying to figure out the best way to do it. I brewed Monday so it's still fermenting pretty vigorously. Do you add the hops directly to the primary when the fermentation slows down? After a week do you then transfer to a secondary...

Heating up strike water for my third batch as we speak. :mug:

I see. I'm fairly new to this, I didn't realize there was a difference between "top cropping" yeast and standard ale yeast. Good luck in any case.

Doesn't Palmer say that you can use a five gallon fermenter with a blow off tube for primary fermentation of five gallon batches? I think he even claims there are some advantages to this. Also when I was getting my fermenters at the LHBS the guy there told me that I didn't want a lot of...

My wife has celiac, and aching joints was one of her big symptoms before she realized she couldn't eat gluten, as well as migraines, digestive problems and rashes on her forearms (dermatitis herpetiformis). If she accidentally eats something contaminated with gluten, she usually notices the rash...

The upshot of all the batch sparge vs fly sparge threads I've found here is that you really have to experiment and find what works best for you on your equipment with your process. People do both and get really good efficiency both ways. If your efficiency has been constant, you could just...

In the gluten free malting sticky there's a link to some PDFs that talk about one brewer's GF malting and mashing process. I read there, and other places that millet is the best GF grain for converting and can convert 40% adjuncts when used as the base malt (sorghum is second best). Of course, I...

+1 I just started all-grain brewing a month or so ago and your videos have been some of the most helpful I've come across in terms of figuring out the process. Thanks for taking the time to put this stuff online. Edit: Aside from your videos on the brewing process, the Beertools Pro videos...

I just brewed my second all grain batch and have found Bobby_M's videos invaluable, not only in terms of the brewing process, but for learning how to use Beertools Pro, and a bunch of other stuff. I also liked the Chris Knight videos. There are a couple videos called From Grain to Glass by...

I would think that if the end result is recirculating your entire volume through the mash and not sparging that it would be better to do what you were suggesting in the OP. This way, the sugar would have more time to dissolve into the entire volume of water. I don't think it would be better to...

The grain won't be properly rinsed because the recirculation process will equalize the gravity of your runnings and leave your grain infused with wort of the same gravity as the wort you collect for boiling. If you start with eight gallons of water and continuously recirculate it you'll need...

I totally misread the article before I posted on this thread. D'oh!:drunk:

Um, all I'm saying is that 3/4 is a huge percentage compared to the less than 1/5 of smokers who get lung cancer (particularly given the direct, well established, causal link between smoking and lung cancer). Since the article is about cancer prevalence I was commenting on cancer prevalence...

Did you find it published somewhere? I looked for a second and lost interest, but I'm curious to read it. The relationship between H. pylori and gastric cancer doesn't sound dubious at all, but I'm definitely curious how beer drinking comes into play.

The lifetime risk of male smokers for lung cancer is 17.2 percent, it's 11.6 percent for female smokers...but the risk of gastric cancer for regular beer drinkers (between 35 and 70 years of age) is 75 percent? I call Bulls**t. This means that 3/4 of people who drink 2-3 beers per night on...

Nice.

The time it takes for the beer to ferment and condition is definitely part of the appeal for me. I love that it's living organisms that turn the wort into beer, and I don't mind waiting for them to do their thing.

I've been wondering about this too. Raw honey does have antiseptic qualities, but it also has wild yeasts and other organisms in it, so everything I've read about it says to boil it. I really want to try using it raw sometime, but would love to know what others have experienced doing this. I...