Search results

I get BYO and Zymurgy. I seem to like BYO a little more, but both have what you are looking for.

Wow, that's not boiling off much. Was the wort even at a boil? Also, going back to post #1, your .75 gal lost to grain absorption is a lot. Did you squeeze the bag? If not, how long did you let it drain?

It's not like Wilserbrewer bags are that expensive. I've got over 40 brews with mine and still going strong. How many cheep, poor fitting, paint strainer bags would I have gone thru in that time?

I take a FG reading once, when I package. Between pitching the yeast and packaging the fermenter stays closed.

4230 + 5 gallon Guinness clone = 4235

What efficiency are you talking about? You have conversion, pre-boil, ending kettle, and brewhouse. Lots of different efficiency numbers being thrown out there, thus the huge range. I've been doing full volume, 5.5 gallon brews in my 10 gallon kettle for a while now. Consistently hit 75%...

Set you cooling differential (cd) to 2-3 degrees, and I set my heating diff way high, just so it never comes on. Other than that, plug and play. Got one controlling my keezer, and one controlling the fermentation chamber freezer.

I'd say that you started with a little too much water. For that amount of grain, I would have used about 7.4-7.5 gallons of water to end up with 5.5 gallon into the fermenter. But you are close, can't expect to hit your numbers exactly the first time using a new system. Do a couple more...

Did you stir the wort before taking your gravity reading? I've found that sometimes I forget to stir when taking a preboil sample, and end up with a low number. But then after the boil the OG is right on target.

Sorry, this sold a long time ago. Forgot I even had it on here.

Yes, most likely 10 degrees is going to stall the yeast. That is really low for any Ale yeast. You need to get a heat source in there. Or if your home temp is cool enough, just ferment outside of the fridge.

This is going to be my next brew. What water chemistry are you all using? I use distilled water to brew. I found this somewhere and have it in my notes for this brew. "The water at the St James Gate brewery is RO quality water that runs off the Wicklow Mountains. Add calcium chloride to...

4048 + 5 gal Irish Red Ale = 4053

Got to be careful, 9.1% can sneak up on you!

Welcome to brewing! Once you fall down the hole, be prepared. I don't even want to know what I've spent, even though I could easily look at the homebrewing category in my quicken file. Just last years keezer build was over $1k itself.

First step, read "How To Brew" by Palmer. In the mean time brew a couple more extract brews to get that process down. Also, do yourself a favor and pick an easier brew for your first AG. A 12.1% beer isn't a good choice. ;)

I got some Heady that I'd be willing to swap.

My first Heady.

Sister-in-law just got in from VT. I had her pick me up some Heady. :ban::D

I too was having problems every time I started a new keg with hop particles clogging my posts. Sometimes I dry hop in the keg, using a canister screen, like in post #2. What has really worked well is one of these on the diptube. First pour comes out clear...