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I wouldn't even start mashing with that. My mill is set to .034, and the crush looks just like Gavins. I get 80-85% doing batch sparges.

I disagree that the receiver is where your money should go. That said, you need an avr with at least the minimum power you require for your space. a $300 receiver or a $2k receiver is not going to make a huge difference, but powered sub, and better speakers will. The avr doesn't ned to give...

I think you could mash all the grains. In my 5g coolers i can get 13lbs. The higher it is, the less headspace and less heat loss, the limitation is really for the boil. Have you seen the Can I Mash It calculator? Very useful. What is you batch size? http://www.rackers.org/calcs.shtml

What is the thought behind the DME? Why not more base grains? Is it a mash tun limitation?

Ferment in buckets. No jar, no wine thief, no beer loss. Boom.

Right, I understand. I was saying if you prepare and heat your total water. volume as I do, then a higher gravity brew could affect kettle size. More mash, more grain absorption, etc.

High gravity beers will be determined by your mash capacity, not the kettle. You can use a 5 gallon cylindrical cooler, and add a second one for more capacity. That said, I prepare my full volume of water in one pot, mash and batch sparge into collection buckets, then put that into the kettle...

We should start a new thread on things you can do to make brew day more efficient. I don't mean trying to make it a race or take the fun out of it if you like to chill out and grill while brewing. There are lots of things that can make brew day more enjoyable and less hectic. My brew times have...

When yeast ferment, they create CO2 as they do during the carbing process, except your fermenter is not sealed so the CO2 escapes creating the bubble activity. There is still carbonation in solution, as well as in the yeast cake. Even when fermentation is done, it can still off gas and create...

FWIW- many think that Tripels are best around 1-3 months, and don't need extended aging.

Sounds painful. Next time wrap that rascal.

I ditched bleach a long time ago. Everything gets a soak of hot Oxyclean, then a heavy rinse, then and a soak in Star San. My bottles soak in the Oxyclean for 24 hours or days (or weeks). I keep a spray bottle Star San in the brew area and spray everything all the time. Fermenters get...

I don't have a brewery name, and all of my beers are numbered, no names. I just named the last two, but I had been drinking and forgot I wasn't naming them.

There's an app for that.

Porter shouldn't really have a lot of roast or hoppy character. Of course that's subjective, but I would consider dropping back the chocolate to ~5%, and personally might consider other hops besides Cascade. But what you have now may very well be excellent!

That's just awesome. On the rim? Do you make B-17 noises?

I know yeast can throw off sulfurs and all manner of crap while fermenting that tends to clean up after a couple weeks conditioning. and I've done mostly Belgians so am familiar with most things related to Belgian fermenting. I've got this tripel in the primary now and it's been nice so far...

Don't get me wrong either, I broke my hydrometer on brewday and flipped out. I felt naked and ran out to buy a new one the next day. Though, the flexibility of refractometer readings on brewday is spectacular. I take readings during sparge, measuring whats in the collection buckets, during...

It sits until I feel like bottling, which I hate. So, there's that. I don't get the comments like "you lose two weeks for nothing". Because, I don't stop drinking beer, it's not the only beer I have in the house, and I'm doing lots of other productive things in that time . . . If it makes...

[/URL][/IMG] Santiam cone. There was only one, but several from the same plant were noticably smaller and rounder than usual.