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Yes that's what I meant, my mistake. I planned to max out at 10 gallon batches if I liked it a lot, hence the 20 gallon kettle! Didn't mean water, sorry.

I haven't done the calculations yet, I had just read I needed at least twice the water for doing a 5 gallon all grain batch. Thanks for the info. I am a procrastinator, I will be doing all the prep work late night the day before I brew.

Nice... I'm doing my first BIAB on the 17th... 5 gallon batch, so ~10 gallons of water... I have my new Spike+ 20 gallon for doing 10 gallon batches down the road. I also have a Wilser bag to fit the kettle and built a pulley structure. I cannot believe how tasty my third extract batch is...

I've been doing 3 weeks primary, 3 weeks bottle conditioning, 3 days in the fridge (3/3/3 - easy to remember). When I first tasted my pale ale I was blown away with how good it was compared to my previous batches. However, I'm drinking one I let chill for even longer and the character has...

New kettle arrived. Lid fits fine. Etchings arrived sort of messed up but I can live with it. Liquid shown is just soap and water. Another issue though, I planned on brewing tomorrow. I ordered all of the accessories with my first kettle and kept them inside the house in my room in original...

I just used mine for a small 5 gallon extract batch yesterday before I do my first 5 gallon (10 gallons of liquid) BIAB tomorrow so I could practice a little with it. Great burner. One question I have, where can I store it? We don’t really have a spare storage room inside and outside is humid...

I was pretty worried the first time I used my carboy, it looked like there was an impenetrable krausen on top and it wasn't falling to the bottom. As soon as I took the bung/air lock off for a moment and looked down into the beer with a light it was perfectly normal. It was just a bit stuck to...

Are you sure it's actually like that throughout the entire beer, and not just a thin layer stuck to the glass wall? Pretty much every time (though few) I've used my glass carboy, there's some sort of residual illusion from something that makes the beer look different than it actually is from...

The Guava Haze IPA is bottled and officially over with. What a weird strange trip it's been! Not sure this stuff will even be drinkable, but... it came with labels. I bottled it alongside what I feel will be my best batch yet and the first beer I possibly prefer over a few store bought crafts...

Interesting. I’m just wondering how beer changes chemically over time... I have no way to find out D:

Thanks! I'm drinking my third batch as we speak, wow did it turn out well. It's the Great Lakes pale ale that I had to use an emergency British yeast on even though I think it called for American. Chocolate stout was great, chipotle porter was great, Great Lakes pale ale is the best so far. The...

Yes it was apparently! I have since upgraded to a propane burner for the 10 gallons I will have to heat, no way at all could my electric stove heat up 10 gallons of water. I await my replacement kettle! I will be brewing the Centennial Blonde from HBT, then my own pale ale recipe attempt :)

End of the world viruses and nukes are kind of lame since we've seen them before. Would prefer actual zombies or the Four Horseman appearing and riding around in the sky, etc..

So my OG being spot on doesn't really indicate that everything went correctly? I have an electric stove with a flat top that covers the entire bottom of the pot.

I am absolutely getting a conical (CF10), but it'll be a large purchase because I'd need an upright freezer to fit it in order to maintain temps properly, since it could double for my 5 gallon buckets as well. It'll be a very expensive purchase as there are no used freezer around my rural beach...

Mash temp was done with a crystal thermometer ziptied to the handle at the proper depth, and fermentation temps are taken with an infrared thermometer after the first night. This new bucket I'm doing a minor cold crash in holds temps really well compared to my old bin, I might not even need a...

New question which may make me purchase a conical sooner than later. Can I ferment an ale under pressure at 74F room temp without worry of off flavors? Or do I still need a decent cooling solution to counter energy release during fermentation?

My chipotle porter and chocolate stout turned out fine. This guava hze was my fourth batch which is the only one that's been problematic. I had to do what homebrewing.org calls "steep-to-convert", sort of a mini mash. I steeped just a bit of grain for roughly 40 minutes, but I still used a large...

If it's done fermenting, what does being young encompass? As in, what changes occur from green beer to peak beer?

After pitching the yeast and waiting yet again, it barely got to 1.022... I'm not sure it's worth bottling :(