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I'll be brewing 3.5 gallons of this one today, with a few subs. Using Victory in place of the biscuit, flaked oats and some odd leftover hops mixed in for bittering. Fermenting with harvested American Ale II 1272. I'll report back in a few weeks but am anticipating a great beer from all I've...

Very good for a first shot! To dial it in, try to fix a couple of the variables to get this initial mash temp right without adjustments. For instance, make sure your grains are at a consistent temp every time and that you are shooting for the same mash thickness. (I use room temp ~70 and 1.25...

Good times at college!

You'll need to replace that tape probably every time you dissassemble and clean this setup. Shredding isn't a problem really, the only thing you care about is if it leaks, and if the spigot ends up pointing in the correct direction.

A few weeks back I did an English premium bitters with S-04 that came out great. I let the wort cool and stabilize overnight to my basement temp of 66 but also in a water bath to help even out any temp swings. I pitched one pack for 3.5 gallons at 66F. It started quick and I let it ride for 3...

First attempt at a Marzen - going to be a bit late for Octoberfest...Novemberfest maybe?

Don't these hops go into the finished beer in the keg? I would think the dry hops would be wet by that process too, so I wouldn't expect any more mold due to the "wetness" of the fresh hops. Now if you left those wet hops laying around in a ziploc bag for a week or something before putting...

Nah, think "recycle brewing".

I mainly do 3 gallon batches. I size my recipes for 3.5 gallons to account for losses, ferment in 5-gallon carboys, and keg in 3 gallon pin-locks. Sometimes I'll end up with a bit extra that I then bottle. I do the 3 gallon batches for all the same reasons: More frequent brewing, smaller...

My first lager - a Vienna lager using wyeast Munich Lager and fermented in my keg fridge. It came out procedurally perfect, or at least as close as I've come. I doctored my keg fridge to allow fermentation at about 50 degrees (max setting is 46) and it went well. Just a minor flavor issue due...

Typically one at a time, but on occasion I've had a couple going. My problem is trying to drink it all without becoming an alchy. I typically brew 3 gallon batches and have a couple 3 gallon kegs to fill. I have Reaper's Mild tapped right now, but Cream of 3 Crops has been waiting to be...

I've had Diabolical a few times and I liked it! Guess I like "piney".

That's really high...I refill a 5 gallon jug with RO water at the store for $1.95.

I converted this to 3 gallons, added a couple ounces of Crisp Brown malt, used EKG hops and fermented with Wyeast 1098 from a starter. It was ready for kegging after a couple weeks in primary. I added gelatin and an ounce of corn sugar (boiled in water) to the keg because it was going to be...

Doing a Google search, I can see that BL is 4.2% ABV and uses rice in addition to barley malt to lighten the body. I can't find any reference to what hops are used, but I would imagine they use a blend of hops and only as a bittering charge, so it doesn't matter so much what they use. Maybe go...

Nice...I am very interested in this gadget after reading this thread and seeing your output. Your gravity scale is off. I'd expect that 1.1 should be 1.01, 1.2 = 1.02, etc. Actually, being water, I'd expect it to be much closer to 0.

Running apps that you aren't using still consume battery. I regularly close out apps on my iPhone. Weather apps, Facebook, Maps and other location apps...these suck down the juice.

There should be more than enough yeast left from the 1 gallon batch to save some and to use for your 3 gallon batch. You could also skip harvesting from the 1 gallon and harvest from the 3 gallon. I would do the harvesting from whichever batch you feel will provide the cleanest yeast. For...

BTW, refrigerate this extra jar of yeast until the next use.

Don't pitch it all then...pitch half of it, then save the rest in a sanitary jar for later use! Guarantee this will work.