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What does it mean and what are the benefits?

That makes sense. Channeling at the end of lautering isn't much of an issue since the grainbed has already filtered all of the water. I won't worry about it then. Thanks all.

Thanks for all the great info!

I just finished building my mash tun and tested for leaks. I used a single braded line for lautering. The drain on my cooler sits about 1/2" above the floor of the cooler. What am I to do about the mash that sits on the bottom of the cooler after all has drained from the spigot? What effect...

I never liked beer. I only made my first batch when a co-worker let me borrow his kit. Just like Gunner65 when that hops hit the boil for the first time it was like nothing I smelled before. Now I can appreciated the effort that goes into my beer and the taste is remarkable. I just had a...

Do you have any issue with boil overs while doing 5 gal full boils in 30 qts?

This is a good question because I am wondering if you mash these grains are they going to produce more sugar and raise the OG. If they are steepd in 160 - 165 deg water for 45 mins, won't that release more fermentable sugar and raise OG and ABV?

I just put this in my primary and it will be my last extract batch before I move to partial mash and then to all grain. Has anyone recently brewed this recipe and how did it come out? I am using Midwests Headwater Ale Yeast for this one.

I have the same kit (HH IIPA) in a secondary and my OG was right at 1.072 with exactly 5 gallons. It was the first brew I meaasured the OG and I expected it to be right on.

Ah, preheat the cooler, I forgot, thanks.

I just ran a test in the cooler by adding approx 3 gal of 160 deg water and left it in for 90 mins. after 90 mins the temp dropped to 138 deg so I lost 12 dergrees. I would think the grain bed would do a better job of retaining heat than just water. Am I correct? If I was to fit a piece of...

Fly sparging. Wouldn't that be a better way If I have more surface area of grain? I will build a CPVC manifold to cover the whole bottom of the cooler.

I have an old Coleman 70 qt Xtreme cooler and I want to convert it into a mash tun. I read somewhere that for 5 gal batches of all grain a bigger cooler is not necessarily a better one. Question, will this one work with quality results or am I wasting my time?

I've used Stone 22 oz. bottles (Shhhh) and those labels don't even come off.

How much is your time worth especially when that time could be spent brewing beer? You take 3 hours to do 20 bottles but you can buy 20 bottles for $10 (and you get to use those bottles over and over again). JMHO

That is awesome, thanx.

I was hoping you were going to say delicious beer smell. Call me weird but I love the smell of my brewing buckets.

If I do pitch directly on top will it need to be aerated or shaken to get it back into suspension or does the yeast do it naturally. Thanks for the clarifaction on the trub/yeast cake thing. I did not know that.

It seems to me that eveytime I bottle a brew or rack to secondary that discarding the trub is such a waste. What can be done with it and how long will it last?

Wait til monday and then take a gravity reading. If you are at your target FG then bottle. Don't depend on bubbles they don't measure anything.