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where in nyc? I may need that tank

Aha..gotcha. I am still working on getting my numbers down. So I will see how it turns out this weekend.

This brings up another question about the amount of water needed...Say I use the calculated mash and sparge but I run short on my pre-boil volume, do I add more sparge water to my MLT? Could I just add extra water to the initial sparge water and stop once I hit my pre-boil or would I just be...

I did an MO/Cascade a few months ago. I would also suggest upping your mash temp. This will help bring out the MO more. I didn't dry hop but wish I did. I used homegrown hops for my late addition and it is definitly lacking in aroma and flavor. But everything else looks good.

Did you re-hydrate? What is your temp at?? Id give your bucket a gentle swirl and give it another day. If nothing try rehydrating a pack and toss in.

RRX, I don't know how much ice is near you but 20# of ice for each brew adds up...quick. Would't it be more feasable for an IC or something similar? Spiff - Definitly freeze up some water bottles. I did a fullboil ice bath once, it took about 40 minutes. It doesn't take forever but you...

Any updates on this?? I'm making chili this weekend and have some cacades left over that I wouldn't mind experimenting with.

www.thebrewingnetwork.com has great podcasts!

....what exsactly determines the length of time in primary, secondary....etc. Is it a matter of gravity readings to determine if primary fermentation or fermintation in general is complete?

I hope you didn't splinters in your tounge... Yea this beer was real good....I can't wait to have one on a cool fall night to warm up. Thos ABVs go right to your head and your chest

I thought about this....Have you used vanilla bean at all? How would you go about making sure it was sanitary? Boil it for a bit? The whole bean or just the insides scrapped out?

+1 to Brown Ale. I just had Sierra Nevada's Tumbler last night and I was thinking how well that would go with a big and diverse meal...such as thanksgiving. It definitly wasn't an overly assertive beer. Especially if everyone is not adventurous...something less aggressive, like a brown ale...

I've read 3-4x. I used 4x for my last brew it's in secondary but from what I have tasted and smelt so far it seems to be a good ratio.

I just my homegrown wet hops in my Marris Otter/Cascasde SMaSH. I just racked to secondary and it smells heavenly!

I am planning on doing a MO/Cascade SMaSH this weekend, I have enough homegrown cascade for one addition. From all the reading up I have done, It seems that homegrown would go best at the end of the boil for flavor and aroma. My question is...when using whole cones - do you need to break...

ah I see. I'll keep that in mind this monday for my first AG!

Isn't the whole point of not opening it all the way to keep it from getting stuck? So what difference would it make before or after vorlaufing?

Gooood thing I saw this...almost dumped a bucket of it!

Thanks guys...that answers a lot for me! Yea I don't plan on making a ton of big beers I guess it'll just come down to putting some experience in my belly.

I have a Q about the mash tun...or maybe someone can direct me to the thread. I know there is a continuous debate of a 5 gal or 10 gal cooler. I can get a 5 gal for free but I don't see how it's possible to use, figuring most batches call for 10+ lbs of grain which adds 3.75+ gallons of...