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Zero...Actually, my handle came unattached when I bought my JSP Malt Mill and has never been bolted on. I like the saying, "work smarter, not harder". I get all the "zen" I need holding the cordless drill.:mug:

I'm sure every AG brewer has an opinion on this. I've used both to make a Hunahpu clone. 50 lb of grain, so i put 25 in my daughters igloo cooler and 25 in my rectangular coleman cooler. The rectangular had a higher og than the igloo, but my biggest lesson i learned that day is that I prefer a...

I bought a 70 qt. coleman cooler dirt cheap at walmart. Works great for big stouts and barleywines. My concern in the beginning was my efficiency when making smaller beers, but I have experienced no problems. Sometimes getting 80% efficiency making smaller beers. Made a big stout last month with...

i was there and I forgot. Gotta get there next time.

Great Lakes...Nosferatu just came out. Fat Heads...Hopjuju is definitely one to take with you...if you can get it.

that's exactly what I did. I pitched a 1.120 RIS on top of the cake after transferring to secondary.

If you do it, roast in the oven first to really bring out the squash flavor. In the words of Sam Calgione, Off Centered Ales for Off Centered people. Never be afraid to try something, that's why it's called "craft beer".

Copper Kettle Brewing here in Pittsburgh PA. I've never done it, but a buddy has. He gave me a bottle and I noticed the extract twang right away. http://www.copperkettlepgh.com/

I made this kit from Northern Brewer and it was amazing! Best Brown Ale I ever made. This is for a 3 gal. BIAB. - 5.5 lbs. Fawcett Optic pale malt - 1 lb. flaked oats - 1lb. Belgian Munich malt - 1 lb. Belgian Special B - 0.5 lb. Brown malt - 0.33 lb. Fawcett Pale Chocolate 1 oz...

Yeah, you could even age some oak in Rye whiskey and then add it to secondary.

Looks like you made a stout. What was your original gravity?

Good post. I've been curious as to how many fresh hops i need when using them.

I tried something different this year and added sweet potatoes Roasted them...with the brown sugar... And put graham crackers in the mash...

The short answer..."It depends"....so many variables. What yeast did you pitch? Liquid or dry? Did you make a starter? What size starter? What temp did you pitch? You know what I mean? It could start in 2 hours or 48 hours.

Congrats! I plan on putting mine in a competition next month! Hoping for the same or better results.:mug:

It is very simple, no "brewing" involved at all. Go buy apple juice with no preservatives at your grocery store, add sugar and yeast and wait. Or, to kick it up a notch, get some fresh cider from your local farmers market, same deal, add sugar and yeast. Bam...Hard Cider! Check out youtube for...

I made mine on Sunday. I went a little different route. First change was making it bigger with an OG of 1.086, second change was adding dark malts and making it a porter, third change was adding graham crackers to the mash with the roasted pumpkin to see if i can get that graham cracker crust...

yes, pitch it right on the cake...to avoid a super huge trub, this time, put the pumpkin in the mash...this way you'll have a great experiment on the difference between pumpkin in the boil and pumpkin in the mash too. The yeast will be fine.

I made this last night using fresh centennial hops off the side of the house. Can't wait to taste it. http://i1365.photobucket.com/albums/r747/marknova/0707142000_zpswwirjxc8.jpg http://i1365.photobucket.com/albums/r747/marknova/0608141901a_zpss46mnxhs.jpg

Definitely used Special B...one of my favorite grains. I could post the beersmith recipe, but it basically had pilsner, aromatic malt, special B, some munich, roasted barley, chocolate, and dehusked carafa. I'm going to do it again, but not use the wlp 530. Maybe 550 or I heard 575 is fairly new...