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I'm a batch sparger also, and have been getting no less than 85% in all my recent brews. I really think people are overthinking it, and the major factor in efficiency is CRUSH. I have a barley crusher set to about .033, I get a decent amount of flour, not really into wheat beers so never had...

I also made a pale using Amarillo & Cascade. They work very well together as a pale, I bet it would be a nice summer ale too if you get the IBU's down.

I actually had to watch this during my OSHA 40 training. Yeah it's gross, but its a scare tactic. Some guys will cut corners no matter how unsafe the act, so this video becomes "necessary"

I also just planted 2 Cascade & 2 Mt. Hood. I also planted one each vertical & horizontal haha. So far the Mt. Hood I planted vertical is the only one up (NY), but she had a decent sprout already from sitting in the fridge a couple weeks. I was hoping planting vertical is a good way to...

That my friend, is beautiful

Looks like fun! I am curious what the "Corrosive" Fermentors used to actually hold though....:)

Works great for me on 5 gal batches. Haven't done 10 yet.

That's funny you mentioned this.... just a few day's ago I tried to make a black and tan with my Stout & Pale.... it became a half N half when the stout didn't float on top, and was very delicious. I also agree table wine can be great.

That's the way I understand it as well. I'll give you a visual example. Imagine you have a glass of syrup, and a glass of water. Now swirl it around so it coats the inside of the glass. If I'm right, the legs would be how long it takes the liquid to get off the inner walls of the glass. So syrup...

+1 on spider web's. Them spiders are crafty. PSA: Check your gas grill's too before you shell out money on new burners, I usually need to clean them every year because of spider webs.

Back to the OP question... I got around 93% on my last batch. The crush had an insane amount of flour (crush myself, but use LHBS mill) and I batch sparge. It's actually a little annoying because I set my efficiency to 85%, and had to dilute after I was done. I need my own mill...

Nicely put. Just to add my example... my LHBS has a mill that I use for free. He seems to constantly adjust the mill, probably because lots of people use it. I crushed some grain yesterday and noticed it was a very very fine crush. I know when I get a crush like this, my efficiency is around...

hahahahha awesome

I put this in 2008 Events as well, but I figured this might get more attention. This Saturday, 100+ beers, food, all inside Nassau Coliseum. Session I: 12 pm – 4 pm (doors open at 11:30 am) Session II: 5:30 pm – 9:30 pm (doors open at 5:00 pm) International Great Beer Expo :mug:

Exactly. It's not about how quickly the beer carbs, I'm sure many people can have a beer carbed in 4 days... the three weeks is for aging, not carbing. I suggest you do this test for 3 weeks and see the difference in flavor too.

These hops are pretty unique IMO. I'm not sure if I'll use them again anytime soon, but it was fun to try. I don't think it was a good sub for Tettnag as the label claimed. It was pretty interesting to see the difference one week made as far as bitterness. At two weeks it was almost...

You know I see a lot of these "spent grain" recipes and have always wondered.... is there any nutritional value left in spent grain?

I found a box of 4 -20oz nonic style glasses for around $7 at Marshalls. I would check there, or TJ Max, or anything similar. They may be a lower quality who cares!

It's always nice to share

Don't take this the wrong way, but the only advise I suggest is to get some brewing software (beersmith/promash and so on) I use Beersmith, and take all the guesswork out of it. They have a free trial version for 30 days, so test it out on your strong ale.