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With the wort having been cooled with an IC, and the brew pot sitting on the counter, I open the valve and allow the wort to splash into the primary sitting on the floor. This leaves the majority trub in place while provides good oxygenation. (All well sanitized, of course.)

I have got to start doing more searches before I think I have a great an unique idea. You guys are miles ahead of me.

Given that immersion chillers are held prisoner of the inlet temperature, it occurs to me that there might be a way to counteract that. If you put two immersion chillers in-line, and submerge the first in a bucket packed in ice and water, you could likely reduce the inlet temperature by as much...

Yeah that was already on my to do list. However, my first beer was a big Belgian that needed to be bottled.

I have never attempted anything like this, so my recommendation would be of little value likely. However, knowing that temperature control with gas, in my experience with stoves, is far more precise than with electric. With gas, when you turn it up or down, it is up or down right then. With...

Oh yeah, I saw the fine print! :) This will turn out to be just like everything else I have done, from flying to boating to juggling to watercolor painting to playing guitar. If you have an extra dollar, someone has something else you just have to have to do whatever it is you do better. I am...

Wow! Not a single naysayer in the bunch. I guess I am in. I have been getting questions from the family regarding Christmas gifts, so this just heavily populated the list. BTW, I am assuming my 8 gallon brew pot may not be sufficient for a 6 gallon boil (assuming sufficient headspace is...

I have an immersion chiller. Is that insufficient?

So, I brewed a dozen batches (all extract kits) back in the early 90’s but life and children and limited budgets got in the way so I sat it aside. A couple years ago, I gave wine a shot and did a couple of batches (both red and white). However, the results were not of the high quality that I...

I accidentally posted this here as opposed to the beginner forum, but don't know how to move or delete it. Apologies.

I know everyone says using chipped enamel pots is a no no, but I can't find any real details on why. My main brew pot is stainless, but I still have the enamel canning pot I used when I home-brewed in the early 90s. I intended to use it for heating mash and sparge water, but what is the real...

That's sounds like the Belgian Tripel kit I have in my primary now. It started at 1.092 and was at 1.022 last night, after a week. If it is still there today I am racking it to the secondary. It has a high alcohol flavor, and certainly needs some aging, but I think the overall taste is good...

I am getting ready soon to bottle a Belgian Triple, my first beer in years. I know that Belgian Ales are typically high in carbonation, and that Williams Brewing, who produced the kit, claims to typically under carbonate their Belgians (although I can no longer find that reference). The...

I just smacked one three days before I brewed, and all is well. The lag was less than 8 hours before I had noticeable fermentation and is still bubbling well going on day four.

Thanks, I appreciate that. BTW, if I were to brew this kit again, what would the advantages be to doubling up on the 1214 (to 200 billion cells for 5 gallons)? With just the one, I had fermlock bubbling in 8 hours, and vigorous fermentation in 16, so I assume all was initially right with the...

I am once again new to home brewing (did it several times 15 years ago, but not since). Jjust a couple of days ago I started a Belgium Tripel from Williams Brewing. In some research since I got the batch going, some concerns have come up. Specifically, the Wyeast 1214 that I used, claims to...