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Does it matter how small your sparge volume is? And does 7 gal pre boil for 90 minutes look good for a 5 gallon batch? I am new to AG (2nd batch) and don't have my absorption and evaporation rates down yet.

For my first AG, I was able to split my sparge into two equal parts as suggested on this forum but with this large of a grain bill (17lbs)the two equal sparge volumes are to small. I am doing a 90 min boil and am using a pre-boil volume of 7 gallons. (Hopefully the 7 gal will get me 5 gallons)...

Thanks. What recipe did you use for your new stout? I think that I am going to do another one also.

CB. How long did you allow the stout to age before some of the astringency dissipated? I have the same problem and have followed the thread you mentioned above. Mine will have been in the bottle for 4 weeks this Sunday.

"i use a false bottom with a mash pad" What is a mash pad?

I haven't used the Bass kit but did their Sierra Nevada Pale Kit and it turned out pretty good. I have done a number of their extract/steeping grain kits and made some good beer. I am now into PM and AG but still do their Belgium Wit kit for my wife.

Thanks for the kind words and the advice. Yes I can screen alarms when brewing but I know that eventually a "wreck with entrapment", or a "structure fire" will pull me away. An assistant would be nice. :) It seems that, according to orfy's post things will work out, even if I am away for...

Thanks Am a member of a volunteer outfit so no days off. Of course, I don't have to respond and some do not, but, personally, I can't do that.

I know it is going to happen sooner or later. I am into AG now and am a member of the local fire department. We have around 370 alarms a year so my AG brew day is eventually going to be interupted. At what point in the procedure may there be problems: Mash - Can I be away for an hour or...

Monday: It is reading about 1.013 and am counting a bubble every 2 minutes. I am going to go ahead and rack to the secondary and dry hop. If it needs a little bit more time to finish it can do it in the secondary. I'll keep it in the secondary for two weeks before bottling.

I took a reading after 12 days- 1.020. Took another reading this afternoon after 24 days- 1.014. I will take another one on Monday. I hope that it is CO2. I'll let everyone know about the reading Monday.

No this is the first time using this yeast. I am hoping that you are right about temp. but am worried. It was supposed to finish at about 1.017 and a month is a heck of a long time for fermentation.

Info: AG IPA, Ringwood Yeast(Attenuation 68-72%), OG 1.068 After close to four weeks, it is still fermenting. It was supposed to finish in the high teens and now is 1.014 and still bubbling about once every 40 seconds. It was fermenting at about 62 degrees and I brought it upstairs and it...

I found the following post on another site concerning dry-hopping. >Anyone out there have a way of sanitizing hops without destroying the >aroma? Firstly, I doubt that the hops were the source of the contamination, assuming they were handled correctly. There has been some published...

So many questions about no fermentation. How about the opposite question? What was your longest active fermentation? I am sure that mine doesn't come close but I am at 10 days straight and still very active. Love to know how long this can go.

I am ready to go to secondary and dry hop. Since the pellet hops were measured out and weighed, they were handled. Is it OK to just throw them in or should something be done first to make sure that they are sanitized? If so, what?

raceskier: On my search for diacetyl rest most info deals with lagers. I read some articles (google) and they talk about bringing up the temp when fermentation is about 75 percent complete, then bringing it down again. I also found an article in the AG section of these forums. No article that...

I used Wyeast 1187 Ringwood yeast in my current IPA and the Wyeast website states that a "thorough diacetyl rest is recquired AFTER fermentation is complete". Most on these sites say that the diacetyl rest should begin after fermentation is about 75% complete. What I was going to do was let...

I used Wyeast 1187 Ringwood yeast in my current IPA and the Wyeast website states that a "thorough diacetyl rest is recquired after fermentation is complete". Most on this site say that the diacetyl rest should begin after fermentation is about 75% complete. What I was going to do was let...

How close are you to Blairsville? There is a small brew store located close that sells some decent kits.