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You can go even easier. Use the full volume BIAB and then you don't need sparge water. I've recently gone to a three vessel setup but before this is what I did: 1. Heat full volume mash water (~165-170) 2. Dough in grains and mash for 90 min 3. Pull bag and squeeze the bejesus out of the...

I had a starter cold-crashed for two weeks and it had no problems on my brew day. I didn't do anything special other than letting it get up to room temp and maybe swirling it around a little bit.

This is exactly what I do. I make a 1.5L starter, decant as much as fits into an 8 ounce mason jar (a little over 200g) and use the rest for the beer. I've been doing this for over a year and have been able to get at least 6-7 uses out of an original dry packet's worth of US05. I derived...

My first brew, extract lime yours, I didn't get any bubbles out of the airlock. I checked it a couple of times and saw signs of fermentation (krausen forming, bubbles coming off the top, a feeling of outward pressure on the bucket Ellis, etc.) but still no bubbles in the airlock. Then I...

We had moved out of our house for a major renovation from September to January so no brewing for the past four months. I recently upgraded from BIAB to a cooler-based AG setup so I was all excited to test that out and get back to brewing, on Super Bowl Sunday no less. And on our new deck. So...

Like others have said, I've made a few NE IPA/PA clones (MBC Lunch, Trillium Fort Point, etc.) with a very simple grain bill, usually about 80% 2-row, about 15% something like Crystal 10L and 5% Carapils. Having grown up with more amber IPAs, I was shocked when I first tried something like...

15g will give you plenty of room. Until recently, I made 5-6g BIAB DIPAs and pale ales in a 10g kettle and while it got pretty close to the top, it still had some room. So 15g should be a piece of cake. I have a Megapot from NB and its been pretty solid.

I think its time to dry hop. I made a Trillium Fort Point PA clone over the summer I dry-hopped once the vigorous fermentation had ended but before the krausen had fallen. It was around day 3 of a pretty quick fermentation.

I don't sanitize mine because I put it in the boil for about 15-20 minutes prior to flameout. Mine is stainless steel and I just spray it down with the garden hose sprayer afterward without even any cleaning products and it seems just fine. If trub, hops, or anything else is stuck I'll scrub...

I've been immersing myself in the NE IPA/PA styles and it seems that a simple grain bill is one component. Most of Trillium's IPAs are 2-row with C-15, white wheat, and dextrine and dextrose. The Pale Ale just removes the dextrose. And when I was trying clone Maine Beer Co's Dinner, someone...

I have it and it works great but it does have some limitations. It can only hold so much hops until it becomes a very heavy sludge that does not allow wort through easily and in my 10 gallon kettle once the wort boils down to about 7 gallons or so there are only a few inches submerged. I...

Thermopen is the real deal especially if you need a regular kitchen use thermometer. They are really different than even Thermoworks' other thermometers. It says that they read at 2-3 seconds (vs 5-6 for the others) but I find it's almost instantaneous.

I recently made a trillium style pale ale with US-04 and a wheat beer with US-05. I have no fermentation temp control and just relied on ambient temps in our finished basement. They were both around 75-76 in the fermenter and both tasted just fine.

I wrote this in another Torpedo keg thread, but my second one had a hard time sealing, so I called More Beer. They recommended sealing the lid with co2 with the lid unlatched. It will seal up pretty quickly. Once it pressurizes then latch it. I tried it a couple of times and it worked great...

I've had good experiences with every online retailer I've ordered from. I've used Northern Brewer, MoreBeer, Adventures in Homebrewing, and Home Brew Supply. For grains and hops, I have really liked my experience with Home Brew Supply. I have been crafting some pale ales and wheat beers and...

My typical MO is to create a starter about 4-5 days in advance of the brew day. After a couple of days on the stir plate (when the wort looks really creamy) I will put in the fridge (and harvest about 8 ounces for future use). It's been no problem waiting until the weekend and once I had to...

This place is a little weird and really off the beaten track, but: http://www.bardodc.com/ In the late 90's I lived in Arlington, VA and they had this great setup in an old auto garage. They brew all their own beer and serve in pitchers. A couple of years ago the guys I was friends with back...

When I got the kegs, I cleaned them and sanitized them and then filled (and sealed) with co2 since I wasn't going to be filling them up with beer anytime soon. I followed the method I outlined and didn't have any issues or leaks or anything. They are both now full with beer and I did the same...

I had an initial issue sealing one of my Torpedo kegs and called MoreBeer and they recommended sealing it with co2 pressure. Put the lid on unlatched and then add co2 and let it seal on its own then latch. Ever since that, it's sealed perfectly every time.

Wormtown Brewery in Worcester makes a great NE IPA in my opinion, Be Hoppy. I've never gotten a chance to try any of their others, but I've heard they're pretty good too. Also, in case you didn't know, the yellow smiley face was created in Worcester. An insurance company wanted to boost...