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Hi all, I'm looking into a new kettle and I'll prolly install stuff myself like false bottom/ball valve/brewmometer to save money. I'd like to know what hardware and setups people use for false bottoms and transferring to the fermenter with minimal break material and hop matter. I use an...

Cool thanks! Sent from my iPhone using Home Brew

I used a small amount to bump up my OG since I missed it by a little bit. So yes I did but not much. Only about a pound. Sent from my iPhone using Home Brew

Thanks Falcon3 This makes a lot of sense. I admit I have a subpar boil kettle, pretty much like you described. Between that, water quality, etc, there is a lot of info for me to experiment with. Thanks everyone! Sent from my iPhone using Home Brew

This is really good info. However, I have to believe that a vigorous boil for 90 minutes would really darken any particular beer due to Maillard reactions at and over 212°, which would be undesired. No? Sent from my iPhone using Home Brew

I'm trying to avoid too much color. My question is what are the positive or negative effects of boiling for LESS time? Sent from my iPhone using Home Brew

Remember that Maillard reactions and caramelization are two different things chemically. They also can produce different flavors with different temps and times (caramelization needing way higher temps). Keep this in mind when hoping or planning for certain qualities in your brew! Sent from my...

Just wondering if anyone has experimented with reducing boil times as a method to avoid color development. What pros and cons have you found with different boil times? I have also read that using harder water can promote more color development than desired. I'm not at the stage of truly...

Thanks Denny! This is exactly what I thought, since like you said the conversion is done. I appreciate you confirming it! Sent from my iPhone using Home Brew

hello. i have what may be a stupid question. when performing a mashout at the end of the all grain mash, do you include the water needed to get to 168-170 as part of your qts/lb ratio? keep in mind i brew in a converted igloo cooler, so i have to add hot water to get to mashout temp, i...

I have mashed out before but not for this, only cause I didn't do it last time I brewed this Belgian and I was trying to exactly repeat my steps. I don't have a mill I order it crushed, and I have not done fly sparging because I know you need to be more attentive to mash pH and I don't have a...

Ugh I have been thinking about that as I know crush/crack quality plays a big part. Thanks for nudging me and my wallet closer to this option;-) Sent from my iPhone using Home Brew

hello all I"m sure there are a million other threads on this already, but i'm having issues achieving my usual efficiency numbers. for about the past year, give or take one 5.5 gallon batch per month i have been taking my PRE-boil gravities so that i can plug it into my efficiency calculator...

Ok thanks guys! I was wondering if a quick turn upside down would also be good to mix up the yeast...now I know it will probably help. Thanks again

Also, if it DOES spring back to life and carbonate, can I assume that sweet sugary smell is just from my priming sugar, since clearly it hasn't been eaten up yet? It's didn't smell that way before I put that in the bucket so I assume its from that...

So I'm brand new to lagering. Got a fridge last spring with a thermostat and all that jazz. Now all went really well til bottling. I was assuming that after bottling, I needed to keep the bottles in that real cold range. 38-42°. Obviously after 10 days (I tried one to test progress) I now know...

Yes I think I'm just gonna bottle. Being a very yeasty beer it should be good that way. Thanks:-)

Hey all I have my Dunkelweizen sitting in primary going on 2.5 weeks now. It's about 60% wheat malt, with some Munich and touch of chocolate. Normally I secondary all my beers for a few weeks, some for clarity, some (like wheat beers) just to let the yeast clean up and do their work. Always...

Didn't get a chance to respond guys but all went well. I went up in the 1.75 qt/lb range and had no stuck sparge. That's a fun fact I didn't know about the 6 row btw. It was a Dunkelweizen I brewed and its lookin and smellin great thus far!

I don't have one,just trying to avoid it. I always do this--I go to order my ingredients and for whatever reason I forget to add the rice hulls to my order. It's Sunday, I have to start brewing at like 9am cause I have other plans later, and the LHBS doesn't open til 12. Instead of rice hulls...