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I typically mash for sixty minutes at 152-154. Make sure you use rice hulls or you'll have a white knuckle sparge (or worse a stuck one)

I used to be in this camp too. My new job at a brewpub lets me see a lot more about beer production and pick the brain of the brewmaster. We are usually on a 14 day schedule for most beers, with only the big high gravity things taking 3-4 weeks instead. Are they maybe a little better a week or...

Don't worry, this one is great young. I went 13 days grain to glass on the last batch. Just make sure you oxegenate your wort and pitch a nice big starter.

I add two pounds of molasses in my five gallon batches for some extra fermentables, comes out great and helps make the finish a little dryer. I've been very happy with this adjunct in previous batches if you are looking to bump your OG up a bit. I typically add it at five minutes left in the boil

If you still have a bunch of honey to add at subsequent rankings, then yes you should be fine. Your 42oz of honey is pretty close to the 48oz/gallon that is typical for mead, so factor in your fermentables contributed by the blueberries and you should be right on target. I made this stuff about...

Oh, I forgot to mention, I use a half pound of rice hulls as well, otherwise you'll stick your sparge with that much pumpkin

Here's what I've done for my last three 5+ gallon batches: 7# us-2row 1/2# flaked wheat 1.75# crystal 60 1# biscuit 84 ounces fresh pumpkin (baked until caramelized and added to mash) I also add a pound of molasses to the end of the boil. Usually end up between 1.06 and 1.07 or OG

Hey beamar, any updates on how your batch came out? I legged mine that I brewed two weeks ago, hit awesome efficiency numbers and ended up with 7% abv and four bottles that wouldn't fit in the keg (might try entering them into a competition)

I'd double check that gravity... That's higher than a lot of wines OG. Did you use the measurements for the 15 gallon batch and only use five gallons of water? If that gravity is correct, what yeast are you using? Most strains will only ferment between 8-12% alcohol, whereas you have potential...

The reason that you add the pumpkin to the mash is to have the enzymes in the 2-row barley convert the starches in the pumpkin into fermentable sugars. I'd also worry about those same starches ending up in your beer if the pumpkin is simply boiled, as there is no enzymatic activity at the high...

You can expect to lose about ten degrees when you add the grains to the liquid. Also, yes a colander works well. And finally, for the four or so batches I did before moving from biab you don't need a false bottom, even with the pot being on the burner. ==>edit Sparge water is 165-170 degrees

You didn't say what kind of yeast you used, but most hefe yeasts are huge top-cropping strains and will leave tons of foamy krausen-looking material at the top of the fermenter even when The beer is finished. Wait a week or two, check your gravity, and rack to bottles/keg Enjoy! Welcome to...

If you keg, just make sure and flush the headspace with CO2 from your tank it's heavier than air and if you just run it into the top of your secondary for a minute or so then place the airlock you should be good!

All you're really going for in the dishwasher is exposure to steam during the "heated dry" cycle that sanitizes the heck out of bottles (I work at a brewpub for my day job and we use steam/180 degree water to sanitize everything from kegs to fermenters to transfer hoses, works great everytime) I...

So I was getting ready to make pizza dough and the thought hit me, why not use my stir plate to make a yeast starter for my pizza that I should have started two hours ago? Worked out great, after 15 min there was krausen or something looking like it. Pitched into my flour and mixed up the dough!

Make sure to use a blowoff hose whenever you're pitching with a starter. I work at a brewpub and we get blowoff on just about every one of our batches. One thing the brewmaster really stresses to me is to control pitch temp, as this is what has a large impact on yeast contributed flavor in the...

Serve it in solo cups? Having nice clear beverages is nice but if it tastes awesome, who cares? Another thing that works really good is lagering at near freezing temps for a couple of weeks. ===>edit When you made your cider did you boil it? Doing this creates pectin and that leads to tons of...

I'm totally with you guys on the "torn" problem. Ive been producing a half pint a day of finished syrup from my eight taps, but it's coming out so darn good that I'm really re-thinking using it for beer production. One thought I had was to use it at priming time for a nice porter or brown ale...

Recipe? I've got a good amount of sap flowing right now and swbo won't notice six gallons or so going missing, especially with me brewing once a week now during the slow time of my work before I get ramped up for summer.

Wow that sounds awesome! I just tapped my maple trees a few days ago and have about 10 gal of raw sap. Have you done this before?