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Your fermentation chamber is full of co2.

Wedding in Athens. Could do without the wedding but looking forward to Creature Comforts Brewery.

The only brewery I have been to in the bay area that does not allow dogs is 3Daughters in St. Pete. They only allow dogs one or two nights a week. A couple fighting dogs ruined for everyone. Other breweries near CCB in Tampa that you should check out are six-ten, angry chair, coppertail and...

Resurrecting this old thread. Love your setup with bottom drain keggles on legs. This is exactly what I am looking to do. Can you tell me the specs on the legs themselves? I want to make sure my design is beefy enough. Looking at 3/4" OD SS square tube, 3' lengths. How is your design holding up...

I ended up grinding 4 grooves into the bottom of the dip tube. Brewed a 10 gallon APA batch this weekend and it worked like a champ. Efficiency back up close to 80%. Thanks for all the input.

Thanks for the advice. When I finally figured out that it was the MLT and not the false bottom that was causing the issue, the only thing I could think to use on the fly was a rolled towel wrapped around bottom of the cooler to elevate the false bottom. similar to what you describe. It worked...

Awesome. Thanks for the pic. My dip tube is a 90 elbow with one end threaded that penetrates the FB and then gets screwed on tight with a nut. I ground down the remaining threaded portion beyond the nut pretty far. hopefully there is enough left to put an angle on in. I'm thinking slots, as...

Good to know, Doug. Thanks. I have been fly sparging with the screen. Figured I'd get some channeling but didn't think it would cause such a reduction in efficiency. I'm going to try to either put slits in the dip tube or cut it at an angle as suggested above. If that doesn't work I'll just...

That's a brilliant idea. I will do that this afternoon. Were you having the same issue? Thanks!

I finally figured out what was causing stuck sparges almost every brew. I use a home depot 10 gal circular water cooler with a dome shaped false bottom. What was happening was when I added my strike water, the bottom of the cooler would swell and push up against the dip tube opening. I ground...

When I put this recipe in beer smith its estimating 45.2 IBUs. Almost 10 points higher than the recipe. I made sure the %AA for each are correct addition. Any thoughts?

@QuadConPana Figure of speech. How about this: Go big or go to home brew shop and buy extract kit. I am only trying to convey that with minimal research, beginning with all-grain is totally doable.

With the help of HBT, youtube and Palmer's how to brew, I jumped right into all grain and I'm happy I did. First brew day was rough but I learned so much. By my third batch I was making darn good beer. I have my 10th batch in the fermenter now and like so many on HBT its become an obsession. If...

Every new brewer should check out his youtube channel as well (BobbyFromNJ). Specifically his all "grain brewing primer series". Its a 4 part series that really helped me understand the all process as a beginner. I try to buy all my hardware from him for that reason. And prices/service as others...

According to yeastcalc.co you are good with 4 packs with a viability as low as 86%. If you aerated well I think you should be fine.

Trying to wrap my head around this.. My tap water pH is 7.8. With the addition of 1mL/gallon of acid, my mash pH should be 5.2 according to Brun Water. Without the acid 5.7. Difference of 0.5 by adding 1mL/gallon (4.3mL/4.25gal). For sparge acidification, starting pH is 7.8 with a desired 5.5...

Thanks Yooper. On the "adjustment summary" tab in Bru'n Water it wants 4.3 mL of lactic to 4.25 gal of mash water. 1.6 mL of lactic to 5.25 gal of sparge water. Seems like a big difference. Mash is about 1mL/gal and sparge 0.3mL/gal. Can you think of why the xls is set up this way?

I am trying to pay close attention to my mash pH when I brew this weekend. I am using Bru'n Water and my ward lab results to figure out how much lactic acid to add. Bru'n water separates the mash water acid addition from the sparge water addition and it wants a lower pH for the mash water...

Thinking about making one of these with an extra 15 gallon sanke keg I have however there would be a ton of head space when fermenting a 5 gallon batch. Is that something I should worry about in a primary?

Sounds like a plan. I'll do an iodine test at 75 minutes and keep mashing if necessary. Thanks for sharing the recipe. I'll post back with results.