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I'm thinking about brewing this recipe this weekend. It's my first attempt at a custom recipe, so please feel free to critique away. Batch Size - 5 Gallons 9 lb Pale 2-Row - 57.1% 4 lb Rye - 25.4% 0.75 lb Caramel / Crystal 60L- 4.8% 1 lb Flaked Rye - 6.3% 0.5 lb Vienna - 3.2% 0.5 lb Rice Hulls...

I thought about doing that, but didn't think it would be nearly as bad as it turned out to be. Last time I make that mistake.

We had a nasty boil over Friday and it caked on the stove pretty bad. We wore out a few different sponges (even after all-night soaking) before I looked into something a lot more powerful. Ended up settling with EASY-OFF and it worked great. I had to let it sit over night, but it wiped up with...

Yep, took the temperature at the end of the mash. The more research I've done the more it seems our goof on the sparge may have caused the results we're seeing. Doing another batch tonight and hopefully we'll see better results. :mug:

Six gallons...

We did our first all-grain last night. Despite the amount of research I did ahead of time, I missed one tip that probably would have helped --preheating the mash tun. The recipe called for a mash temperature of 154 degrees. We had 12.875 pounds of grain and used the recommended water/grain...

Two rubber O-rings (one for each side) and some teflon tape should do the trick.