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Hmmm, I don't know, that seems pretty close in temperature to a mash out 167F. This is too close in my opinion to breaking that alpha amylase phase, If someone is not diligent in constant calibration of their thermometer they run that risk. Or like my mash tun... the thermometer is low in the...

If it were my recipe, I would cut out the last rest, bump up the temp just a little like 154 on the sacc rest, and rest for 60min. Do you batch sparge or fly sparge?

I consistently pull 66%. I think the main thing to make note of, and take a log of each batch, is consistency. Try not to change your water to grist ratio between batches, use something like beersmith to provide you with infusion temps, and stir well in the very beginning of the infusion. I...

2 10 gallon batches makes 2699

....when everything on your christmas list is brewing and or beer related.

My 10 gallon batches generally turn into 8.5 gallons, by the time I rack and place in kegs they don't ever fill up two corney kegs completely.

My brewing log contains all of the potential variables that can influence a particular batch, ie: Ambient Temperature Mash Temperature and time maintained for that temperature Sparge Temperature Any subsitutions or alterations from original recipe The type of yeast used, whether dry or...

My dad and I are both homebrewers and we use Coopers all the time, I used to use Safale US04, that ship has sailed, the US04 was over twice the price of the Coopers. I have just as good of results with the Coopers as US04. My .02

I always force carb with 30lbs CO2. Relieve the valve to purge the oxygen, put more CO2 in, then roll the keg around for about 120seconds. hook up the CO2 again. Put it in the fridge. After three days my beer is always perfectly carbonated and yummy.

I am not prejudice, I haven't found a beer I despised. I wouldn't want to drink Hienekin if I don't have to, that has to be my least favorite beer. I even enjoy Corona from time to time, without a lime of course. I drink most all BMC, and most all micro's like them all, bring em on!!!! I...

Drink alone = YES Get Drunk alone = NEVER Get Drunk with friends = SELDOM Get Drunk on brew day = Only once, and the beer from that session was s****y.

Yeah you're right, he is overpriced. My dad lives not too far from CRR, but thats just too much money for what is there.

Yeeeeah, what can Brown do for you? Apparently jack s**t. They suck ass and always will. BTW, Hate the PATS, I rooted for them way back in the superbowl they played against Chicago, went all out, big party, decorations, beer, cake. Those A**holes scored one friggin touchdown, I was so...

Oh and BTW, I get all my hops from freshhops.com, good place to deal with.

Yeah good point about the cost. I realize hops is supposed to be "Infection free", but you have to imagine that some germs live on it. I have a brew buddy that has been told it should be fine to dry hop time and time again, and you know what? Infection EVERY TIME when he dry hops, and NO...

I have heard many stories about people acquiring infections from "Dry Hopping" plus I don't rack to a secondary as I have a conical. Thus "Dry Hopping" in a secondary is not an option for me. Have any of you beer wizards ever used hop oil for aroma? I am curious as to how much oil is...

I agree..... I typically use US 04, with good results. However my dad religiously uses coopers and I must say his beers have great FG, and taste results. Considering the cost difference I am switching most of my recipes to Coopers.

Yep, what they said......

I guess I should back up a little, this is the primary reason I OP'd and started this thread. I have been asked by my place of employment to brew some seasonal winter brew for our brewfest. This requires me to transport my kegs and kegerator but I was worried about stirring up the sediment...