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Well I had an OG of 1.050 after the mahout and fly sparge of six gallons. I put that to a boil and continued to sarge some more. After the 5 gallons of sparge water drained out of the liquid tank, I stopped sparing. When my boil reduced a little I began to add some of the remaining wort that I...

Thanks for the info fellas. I'm fly sparging now and the wort tastes wonderful, just like the sample i had at the AG class at my LHBS. I am a very experienced with meat curing and smoking so I had to make that analogy. I'll be sure to pick up a copy of that book as i like to have quick...

It's an off-the-cuff pale ale my LHBS threw together for me. I wasn't worries so much about the recipe but just going thru the process as this is all new experience for me and my setup. 11# 2 row .5# 40L .5# Carapils .25# Roasted Honey Malt Safale US-05 yeast 1.0 oz chinook bittering...

Thanks.. Is there an absolute minimum temp for conversion or does it just take longer the lower the temp is? If it's anything like smoking a pork shoulder, I know you can't hurry it by jacking up the temps but there is a minimal temp required to cook the meat.

*AG Newb* Doing my first all grain today and here's what happened. I pre-heated my mash tun (10 gal Gott w/ strainer tube) with 3 gallon hot tap. I then removed said water and heated to 165 according to my digital thermo. I mixed this water with the grain (12.25#) a little of each at a time...

Thanks for the info! I think I'll stick with the 10 gal as I have it set up. I am using a single Kettle Screen from Brewer's Edge and I was just thinking that there would be too much grain along the side of the screen. Like I said, this is my first AG and I just want to avoid any hang ups as...

:AG Newb: Is my 10 Gal Gott cooler mash tun gonna be too big for a 12.25# grain bill? I do have a 5 gallon Gott cooler with a valve as well that I plan to use for the liquid tank. Im thinking I should maybe switch and mash in the 5 gal instead to have a higher column of grain for sparging...

Im no expert by any means but all the research Ive done tells me our hard water is just about right for brewing. I pulled a water report for east mesa and the calcium ? Is at 75. The report did not give pH but Im not at that level of concern. I think you can boil out any chlorine if thats your...

Cruz Campos in Spain. You will have a headache before you finish the first glass.

Separate it and it should fit just fine. http://www.smokingmeatforums.com/t/94908/separating-a-brisket This way you can start the point first and have burnt ends to snack on while the flat smokes to perfection..

Ty.. My wife lived in Raleigh for a good while. Nice place, too humid for me..

I like to rub mine with fresh cracked pepper, kosher salt, a little thyme and rosemary. I put it over oak smoke in my propane vertical at about 275 or so degrees and take it to an IT of 135 to 140 then remove, foil and rest it for at least 15 minutes. The resting is by far the most important...

Hello all and might I say what an excellent forum! Ive been brewing partial mash for about 12 years but have only done about 10 batches. I currently use a 6.5 glass primary, a 5 gal glass secondary and two corny kegs. I have been researching AG and Im wringing my fists to get started. I have...