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I mean to say enter sparge as 0 gallons and mash as 5.0 (final volume)

OK - playing with the sheet now. Should this still work for a Specialty grains brew?

If I want to just make an easy adjustment can I mix the RO with my tap water? I dont know what would be optimal - but I was thinking about 2/3 RO 1/3 tap based on my water report above

I'm wondering if I should bother using RO water from Walmart @ .37 / gallon or just use my tap water - the info sheet is attached. We use chlorine here, but the alkalinity is a little high and the water hard - 127 avg alkalinity and avg total hardness 137. This will be for a specialty grain...

Good ideas - I'll just use my stir spoon and mark it off - thanks!

I am going to try a PM on my pliny clone recipe soon - maybe when it drops from 100' this week to 70' next :p I have a couple of big pots to choose from - my big bottomed crawfish pot girl and a tall skinny 10 gallon pot - is it better to have small surface area or wider for the boil...

The fellow at my LHBS helped me to come up with this mix based off of the recipies and suggestions here: 8# LDME 8oz Crystal 20 (they didn't have 45, only 60 or 20 so I opted for the lighter) 8oz Carapils 8.5oz Corn sugar I'll do the 8 gallon boil down to 5 with hops and see how she does!

I'm going to be trying to do a PM on the Pliny Pack I bought a while back, and have Crystal 20 and Carapils grains to add to the DME. Crystal, I see what you wrote already, but would the carapils also be considered a 'sugary' malt?

Oh I forgot - I bought the hops last fall and put them in the freezer - should they still be ok? And lastly - that recipe above called for 8 gallons, will it loose that much in a 90 min boil?

Thanks guys! Yeah, sleep is precious right now, but this is our third child (got my boy this time :-). I haven't used a 'properly sized starter' before, just used the dry packets. Does that refer to building / propagating / multiplying the original yeast? I think when I was looking at this...

I have a couple of the Farmhouse Brewing Supply pliny packs and just had a baby so my brain is frazzled... :ban: LOL BUT... I'm ready to start brewing my pliny pack but not sure where to go from here. I have done a couple of specialty grain brew kits and am pretty comfortable with that...

You guys are freakin' hilarious! Beam me up to the wort mothership!

Check this out! Woah!! Just popped the cork on a 6 month conditioning on our LBS 10 year anniversary IPA and check out the bottle bubble rings :fro:

No - never did - and shame on that picture up there... drinking it right out of the tank... :rockin:

Sounds like that 50-55' range would be good for the IPA's, how about porters / stouts?

Are there some guidelines to temperatures for SERVING beer? I noticed that drinking some of our homebrew in the IPA style that there wasn't much flavor, but when leaving it out to warm a bit on the counter first really helped to bring out the hop. It also helped with the ranger and 2xIPA's...

Whew - if the folks with that many posts say that then I don't feel so stupid asking then. Actually it's not too tough to take instruction since I've been into sourdough baking for a while. The smells tell you there's a lot in common!

I'm reading Palmer's book and am confused on step 5 on page 74 - it says 'this starter has been built up twice' but doesn't explain how to build it up - so I must have missed something! Are you pouring off the fermented wort and adding the dregs back to another pint of fresh wort to multiply...

What I like, in my limited experience, is that you can set the bottles on the sanitize / high heat setting, run the load, and then as long as you don't open the door - they're sanitized until you need them. If you're like me, bottling after the kids are down / eating dinner / etc etc, you don't...

I was reading through Herr Kaiser's wiki page about whirlpooling and that might help you out. 'They say he's a righteous dude!'