Search results

+1 on trying batch sparging. I'm not sure your flysparge setup, but if you get any channeling then your efficiency suffers. I do Bobby_M's method of 'No Mash Out Double Sparge', and my last efficiency was 77% I'm a newbie All Grain guy, so I'd say his method is almost fail-safe. I use the SS...

Just racked my Centennial Blonde to secondary and for anyone interested: My hydrometer sample from primary vessel is probably 100x better than any extract I've ever made. Of course I do not put all the credit to All-Grain, because I also did my first full boil & Controlled fermentation...

Preventing tannins is less about time & more about temp. As long as the grainbed does not go above 170* you're golden. I use 180* water for my first sparge (I do not do a mash out, and I do 2 equal sized sparges). I have never brought my grainbed above 170 with these temps. In fact, my first...

+1 on everything that's been said so far. I switched from Bleach to Oxy Free and the difference is amazing! You think bleach is like the "king of cleaners", but for homebrewers, it's more like a queen, no.... make it a jack.

Are we talking thin crust like brick-oven style? Because NY is known for good "regular crust" pizza, thin crust (like from Domino's) is pretty bland. I'm curious if you (or anyone that went against NY pizza) have ever had NY pizza In NY? Also, to those of you who can eat more than 3 slices...

I guess I'll just do the ol' RDWHAHB thing and take a chill pill. My concern was that if my water was at 65*, the inside of the Carboy would be pushing 70+ However, I feel that's only the case with Fermentation Control refridgerators (because air is surrounding the Carboy, not water)...

So the Centennial is happily bubbling away in the fermenter. This was not only my first AG, but the first time I used some type of fermentation temperature control (made possible by this forum). :off: Instead of starting a new thread, I'm hoping someone with experience can help me out here...

I'm bringing this thread back to life, because I'm still interested in what you did. C'mon man, spill the beans

Yes it's another one of those "First All-Grain" posts. Last night I brewed BierMuncher's Centennial Blonde. The entire operation went flawlessly. I pretty much nailed everything, except my evaporation rate because I was gun-shy about boiling over. However with the extra .25gal in my kettle I...

Bored with extract after the first try? My my, looks like someone is about to go AG. Nice work!

Considering it's reversible, it's not a completely horrible thing to do.... however going against SWMBO's wishes, no matter what you do, is pretty risky in itself. Either way, you have some big :tank: if you already did this.

I've watched both from Season 1, can't get enough of it. The new show, kitchen nightmare's, is very interesting too. I probably became hooked because they did 4 episodes in my area (long island). All I can say is I'm glad Jen & Matt are not in the final 2.

Sounds like everyone else is giving you great idea's on keeping the dog from digging, however nobody really mentioned anything about the fence. I used to work for a fence company, and they never used concrete on wood posts. They were always tamped in really tight (assuming you do not have a...

Beersmith has a scaling tool. You shouldn't have to do any calculations. You can scale by size/efficiency/etc... Very helpfull If you don't have beersmith, well then, you're just silly

Not to change the course of the thread, but this beg's the question... What (in your opinion) is the best of the worst?

That's a great point. I blame American culture more than anything though. It seems like if you go to any decent restaurant, the "best" beer you can get is a Sam Adam's or Stella. Don't get me wrong, I like the said beer's, but I'm sure it's nothing like dining in Germany and having a 'real' beer...

I understand your point, however I have a different opinion on how marketing works. I believe they spend the millions of dollars to make their product known to the public, and then the public decides if they like it or not. You can't really argue that millions of american's are brainwashed to...

When you put hot liquid in a sealed container for it to cool off, you need to remember the volume of the liquid will decrease & air would theoretically go backwards through the air-lock. However, air wouldn't go through, the water from your airlock would. I suppose this would work if you were...

Okay, I get the fact that AB makes some terrible beer per beer 'elitist' standards, however I really don't understand the rage against the company. Without going on a rant, the way I see it is AB is a company that is out to make money. The only reason they are successful is because their...