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Just kegged the two SMaSH brews. Fermentation was a little different between the two yeasts. The English Yeast took off quicker and was more aggressive - krausen almost blew out my airlock. F.G. was 1.007 For the American Yeast, it took a little longer to get going, and wasn't as active...

Brew day went pretty well. The concerns oujens raised about the first batch sparge was right. I pulled 1.5 gallons off for the Graff, and put a small sample in the fridge to cool to get an accurate SG. Continued with the rest of the sparge, for the SMaSH, and pulled a separate sample for an...

@stoneBriar I wasn't sure about that. It's one of the things I missed by skipping extract brewing and jumping right to all-grain. Paying attention to what needs to convert, what needs to be just steeped. You can learn a lot there. Going right to all-grain, I didn't really need to think...

@oujens Yeah, I'll end up measuring the gravity, then mixing/matching from the first sparge and the rest to get the gravity for the Graff part right. I know what I need for the pre-boil. I'll have 1.5 or so gallons of high gravity wort from the first sparge. Then the rest from the subsequent...

So here's my crazy idea for tomorrow's brew. I've been brewing for about 2 years now. I've been meaning to brew some SMaSH brews so I can start better learning the profiles of the malts, hops, and yeasts. I'm thinking of the Vienna/Centennial SMaSH here: Vienna/Centennial SMaSH I've...

You can also use the canned wort as gyle for bottle / keg conditioning - instead of sugar or DME. I REALLY like this idea for some of my more special brews - using canned wort from the same batch to condition. It's like free extra beer! (Ok, only a quart or two, but still) I'll often add...

I've been making starters with the "leave it on the counter, and give it a whirl by hand every time I walk by" method. Seeing the Stir Plate home builds, I'm thinking of a DIY build soon. But - how do folks manage to fish their stir bars out of the starter before pitching onto your wort...

I've used my Sous-Vide to Pasteurize a few bottles of cider similar to this thread. I own one of the Anova's - basically a Stick heater that you clamp to one of your own pots. I went for a lower temperature, longer time method. I don't have the numbers handy right now - I'm thinking it...

Thanks for the link. I've got the same sous vide cooker (already had it for culinary experiments). For brewing, I've only used it to heat my strike water. Set it up the night before. Wrap the pot in towels to insulate. Turn it on when I go to bed at 11. It's not a lot of wattage so...

+5 Haus Ale +5 Porter +5 IPA = 19,931.5

+5 Palmer's Pale Ale +5 Edwort's Hefeweizen = 17664 gal