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A mashtun with a false bottom.

Yeah, we're good. :jumpinghighfivecheers:

I flew off the handle a little too. Later editions do have updated info since the original was published back in 1992. Some other good reading (that I haven't found for free on the internet) -Brewing Classic Styles, by Zainasheff and Palmer -Radical Brewing, by Randy Mosher Radical Brewing...

I misspoke in a previous post, it's not available in PDF format; the 1st edition is available on the website I posted earlier. Let me quote the man who wrote the book for you, but it may be hard to read from way up there on your high horse, "But to really teach people how to brew, whether it...

herp derp, me no how to use goggles http://www.howtobrew.com/intro.html

Why buy a book when you can get a PDF of it for free off the internet?

Did you trip and drop 2lbs of candi syrup into the fermentor bucket? It would take 20+ lbs of grain to get an OG of 1.14, let alone a final gravity. I'm brewing an ESB tomorrow and my targets, are OG 1.047 and FG 1.016. If it taste good, it has to be sitting at 1.014; 1.14 would taste...

Great Scott!

Just a personal opinion, I would take a Modelo over a Corona any day of the week.

I wouldn't kill yourself trying to sanitize everything around your kettle while you're cooling your wort. If it's 32* it should cool down pretty quickly with an immersion chiller. I would highly recommend checking your gravity once a week and using that to determine when fermentation is done...

there's a small fermentation process happening in your bottles. Since there's no way for the co2 to escape the bottles, it fills up the air space and then starts sinking back down into the beer. That's bottle conditioning in a nutshell.

That's the great thing about champagne yeast, it won't affect the flavor of the final product.

Maybe, I had a Saison yeast that stalled at .035 and I went ahead and bottled it. I did end up with a couple bottle bombs, not many but a few. The problem there was that the beer wasn't good at all. I was way too sweet for my liking. 2 things can cause this, yeast stall or what's left is...

My dad was in town for Thanksgiving, and I introduced him to homebrewing by having him help brew a bourbon pecan porter. It might be ready by Christmas, but it was a great morning of brewing with my pops.

You need to calculate your strike temp based on the weight of the grain, amount of water in the mash, & temp of the grain. You can find an app or website that has a strike temp calculator. Also, put your strike water in the mashtun first, then slowly stir in your grain. Your strike temp...

I have 2 that are both about 20 mins from my house. One is about 10 from my office. Everyone there is very helpful and I'll end up spending just as much time shooting the **** with the employees as shopping.

Never mind, can't get this in MO. http://www.seekabrew.com/#

^This is a great option.

I'm going to put some Proactiv in her commissary.

Thanks for the heads up Stauff, I'll put the bottles in a storage tub with a top on it.