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With some complicated math you could figure out the exact time it would take, but a 5 gallon bucket full of ice is maybe a few pounds of ice and you would need 50 pounds of ice to cool boiling wort in around 20 minutes. See this post for more info...

No problem, good luck! Getting the wort chilled quickly has been my biggest pain point since I started brewing. I do electric BIAB and have a chest freezer setup for controlled fermentation. Those were easy compared to finding the best way to chill the wort after the boil, especially at...

Having tried it, the main issue is that if you use it right off the bat, the heat from the boiling hot wort melts the ice too fast and then you just have a bucket of warm water. You'd have to keep dumping the bucket and add more ice. Fine to do, but a lot of ice to go through. Works better from...

[Edit] Sorry, he put the wrong numbers in his post. It's not 3/4" O.D. For 5/8" I.D. (13/16" O.D.) at 3/32" thickness, use this Amazon link http://www.amazon.com/dp/B001D8A4A4 Even cheaper at $5 for 100. I would have someone verify that o-ring size though and then obviously purchase the...

I don't know why people keep posting McMaster links. They are so expensive. EPDM O-Rings on Amazon.com http://www.amazon.com/dp/B001D8A47C $10 for 100. Free 2 Day shipping if you are a Prime member. Free ground shipping otherwise if you are spending $35 or more. I buy tons of brew stuff on...

I guess only if you don't consider German Bocks to be dark heavy beers? :) For the science of ale yeast versus lager yeast, I'll point you to this Popular Science article: http://www.popsci.com/science/article/2013-01/beersci-what-difference-between-lager-and-ale To summarize, there are two...

Very true. It really should be called a spice beer. The vegetables people add to it don't really do anything. It's all in the spices. Plenty of good recipes that don't even use any vegetables.

Yes, kind of implied by the smiley face with the tongue sticking out...

Longer boil times can caramelize (caramel flavor) the wort some, which is ideal in Oktoberfest or Scotch style beers. You also get more hop isomerization (bitter/resinous flavor) at the cost of hop aroma (which you can add back with 0 minute/whirlpool additions). Sometimes a sweeter...

Agreed, biggest difference seems to be 2-row vs. 6-row. With 6-row being more susceptible to DMS. Most of the pilsner malt you are going to get in the US is of the 2-row variety, so non-issue. I have been doing slow chills by cooling in the fridge with a covered fermenter and have had zero DMS...

No, but for the price you paid for it, I am glad to still see you posting... :cross:

+1 - Amazon.com is the way to go for filters. I way overspent on a 3M model at Lowes and I regret it every time I go to buy new filters.

Other side of town, 5 minutes, if they feel like being open. Small shop, not a lot of stock. 1.5 hours to a larger store in MA, but they are twice to three times as expensive as online prices. My best bet, making good relations with a local nano/micro brewer and piggybacking on their orders...

Check out this BeerSmith article on DMS for the facts: http://beersmith.com/blog/2012/04/10/dimethyl-sulfides-dms-in-home-brewed-beer/ Issue is largely with light body lagers 90 minute boils help steam off DMS, if you boil with the pot uncovered DMS can be created after the boil with slow...

I have not heard of that, but I am also confused by an attempt to make a Hefeweizen or Stout clear. Neither are meant to be clear beers. Maybe a cream ale, an American lager, or a Pilsener beer. But Hefeweizen is supposed to be unfiltered and cloudy, unless you are doing a Krystal version, in...

And waiting for 50' of PEX to be delivered.

I'm man enough to admit that's possible. But I think it's the overall volume. I was basing on 5 gallons, not 5.5. BS defaults to 5 gallons. Change your setting to 5 gallons and it's closer to the BS calculation I posted. I also was basing on the original recipe without the corn sugar. That was...

86.3% efficiency according to Beer Smith. Very impressive indeed.

No, not quite a bit. Depending on the ratio you choose to use, between (.1 and .125 gallons) per pound of grain. So if you do the 1 quart of water per pound of grain like Northern Brewer recommends in their partial mash walk-through, with the same amount of water for sparge, you end up with...

And that is more erroneous B.S. If his fermentables bill takes the gravity into account for the fermenter addition, you do not need to do the pre-boil dilution step. Just the fermenter one. Sent from my iPad using Home Brew