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I second Porter

Gladly, I do not. First brew was an extract pale ale. Mistakenly stirred up the primary fermenter before racking to bottling bucket (thinking I was supposed to aerate the wort at that stage instead of aerating right before pitching yeast) Had about 1" of sediment in each bottle. Drank maybe 3...

58/96 missed a lot of easy ones

damn, looks brutal. at least you have a name for your next brew... 16 Stitches (whatever)... sounds cool to me at least.

I volunteered through my club, so I'll be pouring! Hope to see a lot of people there

I plan on wrapping it in Reflectix from home depot, I always have pre heated my mash tuns so I'm used to that and it will be direct fired by a KAB6 soo... sounds like I'll be okay! Thanks guys

what size pot are you boiling in?

your picture isn't working :(

I understand, I haven't built the keg MLT yet and probably won't be brewing with it for a month or so, so I'm just trying to learn as much about it from people who have been through it before I get going ya know... learn from other peoples mistakes :p

Didn't think of that grain bed issue. would it be possible to add rice hulls to every batch to sort of "fluff up" the amount of grains in the tun? would there be any negative aspects of this?

That's not what's in question. I'm asking is it unreasonable to mash the grain bill for a ~5 gallon batch in the keg MLT.

I can almost guarantee that the few people who do post volumes in quarts mean the 32 oz "american" quart. I don't think I've ever even heard of an imperial quart til just now Also, there are a ton of conversion tools and calculators online :mug:

bump... anyone?

let us know how it ferments! I'm interested in this long/over night mash myself.

Can I mash 5.5 gallon batches (fly sparging) in a converted keg with false bottom without any negative effects on my efficiency? My initial thought is yes, but I just want some of your guys' input who have done this before. Thanks! :mug: edit: by 5.5 gallon batches, I mean batches of a...

what I've always been told: Clove - Low temp (~60 degrees F) Banana - High temp Good luck!

If homebrewing is really factoring into your moving destination, you should move to Cleveland over Columbus. My good friend just moved down there to attend OSU grad school and said the local homebrew club there (SODZ) weren't very friendly, and the shops do not carry a lot/aren't very...

There is no way that thing works properly. It's impossible physics. http://www.ehow.com/about_5428024_propane-do-not-pressure-gauges.html

Stock pots can be very expensive. Even when I make 5.5 gallon batches, I still boil in a Keggle. The only real downside is that your boil off will be a bit more, but that can be accounted for. Cost can vary but the most I've paid for an empty keg at a local bar is $35

I just got my refractometer and have used it for one brewday so far. Took about 15 readings during the boil of my hefeweizen and was amazed by how easy it is to use. Out of curiosity I decided to take a reading of my fermented, dry-hopped and carbonated IPA I made about 1.5 months ago...