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I approach sparging from more of an efficiency viewpoint, I am trying to max out the sugar extraction from the grains. See my post, #20 from this thread about efficiency to see how I crunch the numbers to get a 50/50 split from 1st and 2nd runnings. If you are currently getting efficiency...

Hard to beat that price! Especially when you consider that you will only be heating water up to 180F/82C. That web site specializes in home brewing equipment so that brand probably works well for all who buy it I would gather. I wouldn't think twice about using one as an HLT, just bear in...

I found a step bit in my tool box the other day and ended up using it to drill my hole for a site glass port. It actually worked very well. I stopped at 13/16" and de-burred the hole with a Dremel tool. The fitting went right through the hole and was a snug fit. Probably the biggest pain...

I've been brewing quite a few 10gal lower gravity brews lately and the only thing holding me back from brewing higher gravity batches has been my HLT. When I saw a deal for a 16gal Bayou Classic on Amazon I figured it was time to upgrade my equipment again. Total investment is just under $200...

I was thinking that maybe as you drink each bottle you could be prepared to add some yeast if it is flat when opened. Just have the yeast ready to drop in but if the bottle is carbed up go a head and drink it? Sure it would be ambient temps and not chilled but those heavy beers taste better as...

I would ask what is your technique when bottling? For me, I pour the priming sugar into the bottling bucket then rack on top of it. Before I start bottling I sanitize a big a$$ spoon and gently, very gently stir the beer. While bottling I will stop after filling every four bottles and gently...

I went down the same route as you, about 30 batches of home brew using extract with steeping grains. Tried everything suggested to make that brew taste better too. Darker beers turned out ok... barely. Lighter beers flat sucked. So after watching a friend brew a batch of all grain I decided...

You can save some time, and the clean up necessary when transferring to a secondary. I've made this batch 4 times now and leave it in primary for 4-5 weeks before adding dry hops. Always turns out great ( ;

Don't forget to check the accuracy of your new hydrometer in distilled water. It's pretty easy to adjust the scale inside the hydrometer by gently tapping the hydrometer to move the paper scale up or down, hence it can also be out of calibration quite easily ( ;

Yes, absolutely. Add it to the primary, the secondary or whatever you do in your process. Much easier to sneak up on the taste than be disappointed in adding too much.

You owe it to yourself to add those in before you bottle. From my own experience I started with 4oz of Oak flavored Bourbon then let it sit for a few days... don't let your nose fool you when you open the fermenter to take a sample either. Just pull out a sample and throw it in a glass...

Almost a month in bottles now for the Black Butte Porter Clone recipe that I brewed back in January. I put a bottle in the fridge tonight and also cracked one open to try. Carbing up nicely, still a bit green so will probably let the rest condition another month. Dang... I hate waiting ( ;

Thanks for posting this up! I will be building a new HLT soon and wanted to use a punch to make a hole for the temp probe/sight glass fitting.

That be fermentation happening my friend ( ; If you want reassurance, just picture in your mind what a moldy piece of bread looks like. We've all seen that before and it looks nothing like the picture you posted up. :mug:

There are several ways to effectively use a CFC in a sanitary way. What you are suggesting sounds like it would work. I have to rely on gravity to drain everything in my process. So... I use a few gallons of clean boiling water to sanitize my CFC on brew day. I whirlpool at the end of the...

Awesome username!

She's a beauty and what's better is you made it yerself! I have always smiled on brew day when using equipment I've built with me own two hands, you will too ( ;

The short answer is pitching 2 packs of liquid yeast will probably help, but it begs the question of why would you want to spend upwards of $14 on yeast?! Check out building a yeast starter on Youtube (Beer Geek Nation comes to mind). You can literally build a dozen, or more, yeast starters...

Generally speaking from my experience here... The best results I've experienced with hitting final gravity with any beer I've brewed (extract or all grain) is too over pitch the yeast up front. I am talking about liquid yeasts when I say this. I've had pretty consistent results with dry...

I'll second the above comment. The 1st time I brewed this I bottled it after 4 weeks and it carbed up way to fast for my liking. I have my second attempt going right now and when I checked it at 4 weeks it was close to final gravity. Going to give it another 1 or 2 weeks this time to let it...