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I just finished: 10lbs Maris Otter 1lb Biscuit Mashed 1 hr @ 156F Preboil was 7 gallons at 1.054 Brewer's Friend shows 91.08% BH Efficiency. This is the 4th batch I've made with my upgraded equipment and the second batch I've actually taken measurements. So, I get that's a good...

So I got a 55# bag of Munton's MO, that should get me started. I found a bulk 150# Am 2 row for $117, that's a lot of cheap beer.

Thanks, all good answers, but I like yours best, chickypad. I like maltier beers, so I'll probably start with the MO. I'm bored with my usual recipes, and don't feel pure enough to go SMaSH just yet. I think I may try 2Ma2H for a bit, and see what happens. I'll try this next: 10# OM 1#...

This is a great thread on a good topic, and has helped me immensely, since moving out of the kitchen into the garage. Things I've taken away from this thread, that definitely made a difference are the following: I fold a blanket and wrap it around my 10 Gallon Igloo MT, and secure it with...

I guess I'm looking for opinions, so don't hold back....... My local HB shop gives a 40% discount on base malts if I buy a 50# sack. That's roughly 5 batches, and it should keep at least a year, so that's a no-brainer. Half my recipes use 2 row British (I often sub Meris Otter) and half...

Just bottled the Fat Tire (Tweaked) Clone, brewed my Maine Coon IPA Saturday, had incredible air lock bubbling yesterday, calming to one bubble/4 seconds now. So I have a fermenter open...what to brew?

What tricks are there to getting a clearer brew after stirring priming sugar into a conical? I've tried to remove the trub from the bottom valve, but I just can't get it all out, even after wasting some beer. My beer was amazingly clear, until I stirred in the primer, then a noticeable haze...

I used a refractometer, not a hydrometer. A brand new "Beerfractometer", I calibrated it to 1.000 with distilled water, and when I took the reading, I left 6 drops on the plate for about 30 seconds after letting it cool for roughly 5 minutes in the dropper, so I'm sure the temp was right. I'm...

Congratulations on your first AG batch! Looks like all is going well.

Something to make you all smile...wish I could attach the smells, too.

Water results from local water boards don't take into account localized issues, like when the fire department flush hydrants (increases rust, sludge, etc) or the seasonal source (summer reservoir vs winter ground water). Water testers are available online (well water testers) and will be more...

Might be an issue with your temps, not your crush. I've had problems "keeping it up", and found wrapping a folded blanket around and over the tun and securing with bungee cords helps, as well as cutting up a cheap styrofoam cooler lid to make a floating false top. I lose about 1F/hr with...

Thanks guys... Like I said, this is the first time I've taken readings, usually I just float a hydrometer in the wort just prior to fermentation. I got this efficiency calculation from John Palmer 12.5, although it meant little to me, and that's why I posted and asked. I'll use Brewer's...

10.5 lbs Meris Otter 3L 6 oz Munich Light 15L 7 oz Crystal 20L Mash at 153F for 60 minutes Hop Schedule: Boil 15 minutes 1 oz Chinook x 45 minutes 1/2 oz Colombus x 15 minutes 1/2 oz Cascade x 15 minutes 1 tsp Irish Moss x 15 minutes 1 oz Cascade x 1 minute Wyeast 1028...

I've recently upgraded my equipment from a bucket to conical fermenters, two 3 gallon pots to a 10 gallon brew kettle, a copper tube chiller instead of two sinks full of cold water and gotten off the stovetop and out to the garage with a propane burner. I also purchased a pH meter and...

Wow, some amazing replies, thanks to everyone. Subdivisions: No, that's just a photo of my equipment after cleaning, sitting on the garage bench I use to brew now. I use the grain bag to make a seal around the edges of the false bottom and clog the hole in the middle, since I put it over...

I've recently upgraded my equipment, and moved my operations to the colder garage (out of the kitchen). I use a 10 gallon Igloo for a mash tun. The first batch I brewed mashed at 142F for 75 minutes, is too light, lacking body, and FG 1.004. This sounds about right, being at the Beta Amylase...

Thanks, Beowulf. Another concern I just thought of... There was no trub layer, and the harvest has a green hue, probably hops from the last batch. Will this have an adverse effect on my next batch? I'm also thinking about trying a Blue Moon type wheat recipe? Will this work for that also...

Just racked a batch of EdWort's Haus PA and harvested & washed the yeast (my first time). I got back 2 1/2 quart jars. I'd like to pitch this into my next batch (IPA?), do I use all of it? Do I warm it up first from the fridge? What's a good IPA recipe for this yeast??? Thanks!

HA, I'm an RN too. 14 yrs in ER & counting 6 prior in ICUs. Loving the three 12 hr nocs q wk