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I've seen tons of great looking keezers on the message boards. Tip o' the cap to you all. But I do have a question before I start my own keezer build. For those of you that enclose your keezer with wood, do you allow for the manufacturers recommended clearance on all sides? And if so, how much...

I'm just thinking that there is no way to measure the yield while I have sparge water rinsing the grains at the same time. I don't want the grain bed depleted of water, correct? Big picture-- I'm trying to determine the amount of water I need for my pre-boil volume. Part of that number is...

I'm trying to determine the amount of wort lost to my mash tun. I've seen absorption loss numbers ranging from 0.1-0.2 gal/lb. If I am fly sparging, how can I accurately find the number for my setup? Unless I'm overthinking this, I figure I would need to do a one-time dough-in and drain to...

Thanks for all the suggestions. I think I like the submersible pump idea the best. I can use tap water through IC to get rid of most of the heat then run ice water to combat the rest. Overall, time is my enemy here and this seems like the quickest and most cost effective solution. By my...

I would like to hear from brewers that live in warmer climates and hear how they cool their wort. Here in South Florida my tap water is 79 degrees. I can't see how a wort chiller setup would be very efficient. Is the ice bath the only recourse? It seems to take "forever" to cool my wort. I have...

The beer is definitely quaffable but just lacks that carbonation, head and lacing so indicative of quality. This is what I meant by drinkability. Mine just looks flat. It's not but might as well be.

I could use some sage advice here. All of my AG batches seem thin and lack head. I live in Florida and brew mostly ales for now until I get a lagering setup going. The glass carboy sits in a swamp wrapped in a towel which keeps the batch at 68 degrees. I bottle condition in a closet at 76...

Thanks Revvy. It was the anecdotal experience that I was seeking from this forum and it looks like it came through. I will leave the beer right where it is and report back in August.

Unfortunately, Tipsydragon, I don't have another week to wait. That is why I need input on what to do with it.

I haven't graduated to kegging yet so the beer will be racked to a bottling bucket. I've gotten used to the sediment and have gotten pretty good at minimizing the amount drawn. Alot of votes for leaving it so I'll leave it. I just wanted some reassurances because this beer will be unattended...

I just brewed an all-grain porter(my 2nd all-grain batch) and need some advice on whether to leave it in the primary or rack to secondary. Without starting a much debated topic of primary vs secondary, here is the issue. The beer has been in the primary for almost a week already. Initial...

Jupiter, FL that is. Been partial mash brewing for about 2 years. Have just started AG brewing. I have never brewed a batch that my friends didn't like. But wait... my friends have no taste. See you around the boards.

A google search for enlightenment suggested beer and there you were.