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I stumbled upon this and wondered if anyone here has used it as their brew rig: http://www.amazon.com/dp/B00264G584/?tag=skimlinks_replacement-20 Price is tough to beat. Looks a little flimsy though. There are reviews from brewers who say they like it.

I use both, sort of... I have a hop spider and a bazooka tube. I use both when using more than 3oz of hops. Otherwise, I just use the bazooka. No hops get through. On a side note, I also use my hopspider for collecting runnings. I vorloft enough to get the big chunks and then run it through the...

Good point on adding the specialty grains late mash. Still seems like I am so off on color. Here is a sample grain bill: Pale Malt (2 Row) 78.9 % Munich Malt - 20L (20.0 SRM) 9.9 % Caramunich Malt 6.6 % Cara-Pils/Dextrine 3.3 % Carafa II (412.0 SRM) 1.3 %...

I have been working on a few red ale recipes and I tweak the amount of specialty grains to try and get a reddish beer. In BeerSmith, I might have a recipe with 16SRM, but the final product looks more like something in the twenties. A potential cause: In order to speed up my brew day a...

So, I brewed up my standard farmhouse ale, and pitched the dregs from two Jolly Pumpkin bottles and two Crooked Stave bottles. Took a sample 5 weeks later and wow, this stuff is already sour. It's tasting pretty good, wondering if I should keg it up, or if there would be value in letting it age...

In

Bumping this topic. I just found out that my temp probe got stuck on the outside of the freezer last night. I now have 3 kegs of ice cold beer, probably a good portion of beer frozen in them and one keg about a third full which is frozen solid. Is that one salvageable?

I collected a nice slurry from a farm house ale to be used in a new brew today. I collected it in a jar and placed it in my keezer. Well, I should have figured, the bottom of my keezer is pretty cold and I found a jar of frozen slurry today. Can it be saved?

I always get huge yeast rafts with mine.

As long as there is no fermentation activity, you can also add more oxygen. This sometimes helps.

Looks normal to me, just ferment splatter. If you had that much mold/infection, I imagine you would be able to smell and taste it pretty easy.

Bottling 20 gallons? Oof.

For my bigger Belgiums and saisons, I will try to hit 72-74 degrees for the most active ferment stage which usually lasts 2-3 days. Once I see that it is slowing down just a bit, I will add my sugar additions. This drys the beer way out and I will have FGs around 1.001.

Does anyone have some experience with this strain/blend? I recently brewed a fairly standard saison recipe with a mash temp of 148. I split the wort into 3 gallon and 5 gallon fermenters with an OG of 1.053. The 3 gallon got 3711 without a starter and the 5 gallon got the 670 blend, also...

Keep the rice hulls and the flaked stuff out of the mill or face the wrath of the shop manager.

Thanks for the input mal. For an incomplete conversion perspective, should I try longer mash times? I thought I read somewhere that the vast majority of conversion happens in the first 20 minutes.

And of course, I just found this in the sticky... • When batch sparging, the temperature of the mash-out and/or sparge water influence your extract efficiency. You want to make sure that either your mash-out infusion or your first batch sparge addition are hot enough to raise the grist to...

I guess I am glad to hear that. I have always been frustrated that I get such low efficiency.

I have what is probably a pretty silly question. I have searched the forum and the web and can not get a clear answer. I am an all grain brewer, have been for about 40 batches now, and I always batch sparge. I use Beer Smith and go by it's numbers. It always says to add 168 degree water. But...

Funny, I read this right after checking in on my saison that I am crashing now. The big yeast rafts have fallen, but there is still considerable "debris" in solution after 24 hours at 40 degrees (my fridge cant get much lower).