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Thanks. I know that you're not supposed to disrupt the wort going into the bottling bucket but should I carefully stir it after pouring in the bourbon?

I was thinking after more reading and questions on these wonderful forums that I would try with a half batch with my existing equipment. I have a 4.5 gal pot and a 3 gal pot (that also has deep strainer and shallow steamer) link to 3 gal pot Based on the recipe here, (10.67lbs of grain) I...

Thanks guys, I like to cook and usually a day or two is the longest you have to wait for something. I am also curious so I wanted to know what an unfinished beer tasted like. Lots of other posts said two weeks in the fermenter was plenty for WL-300. I did take FG and it was fine (even before...

So are you saying to soak the beans in bourbon then add the infused bourbon to the bottling bucket and discard the beans?

Brand new bottles, I used an avinator to spray star san into the bottles right before bottling. I was also wondering, should I be pouring this like a normal hefe or should I treat it like normal homebrew and leave the dregs in the bottle?

Exactly two weeks, it actually took 12 days for the krausen to fall, had some serious blow off in the first few days.

No I did not use gelatin and this was subtle, like I could only see it if I tipped the half empty glass way over (tall hefe glass)

It was a clear mass. There was no off flavor. Kind of like loose gelatin. Should I cold crash my beer before bottling next time?

I cracked open a bottle of hefeweizen I bottled 10 days ago after quickly chilling it once in the freezer. Since it was a hefe, I swirled and poured the entire contents of the bottle into the glass. It was carbonated but had a gooey moth feel and it looked like there was some loosely amalgamated...

Yes, I am looking for quality, not quantity/convenience. I want to nail down the important variables first. When it comes to fermentation control, are we talking chambers and dip tubes? Should that be first? What does the freezer do for you? When you say cooler, do you mean wort chiller?

I have the "robust porter" brewer's best kit in the fermenter and wanted to try adding bourbon and vanilla. My friend suggested splitting the batch and only flavoring the other part. Do I need a small carboy to do this or is it ok to rack 2-2.5 gallons into another 5-6.5gal fermenter to make...

So I've done a few batches now with extract and specialty grain steeping. The question is as I continue the hobby, I want to direct my money towards making the beer better. My basement stays a very stable 69-70 degrees so is fermentation control important or not? I think I should get kegging...

Thanks guys, this has been really helpful. I want to do AG but avoid all of the plumbing involved (or feel the need for it) so I'll keep my eye open for a burner and a kettle for a good price. Do burners go on sale after thanksgiving?

I have a 3 and 4.5 gallon pots and a typical coil-style electric stove. The 3 has a deep steamer basket with it.

Thanks guys... do I need to worry about anything special with a burner if I use a keggle? Do you use the custom bags or the cheap paint strainers?

I am a new home brewer who hasn't even tasted his first extract batch of hefeweizen (still waiting for the krausen to fall) but I think I won't have a good sense of the potential without ever trying an all grain brew and this seems to be the simplest way to create a full five gallons of wort...

ah, my bad.

If his kettle is 8 gallons wouldn't that be 32 quarts max vol?

I am new to this and based on zero experience but just logic, this was my exact thought. What force is keeping these tannins out of the wort during steeping that would be affected by hand squeezing? I would understand using a press or some machinery since that would likely raise the...

thanks guys, I don't want to hijack the thread or open a can of worms, I think I got the picture