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I would drink those. Sure they would be even better, and the apa you could just hookup to a randalizer from the tap to get that aroma.

The key is buying more corneys. You can label and store them, they only get better with time. Personally I have no problem dusting off 5gals in a little more than a week.

They are referring to the efficiency of their mash/later tun. lbs grain/OG so...5gal batch 13lbs grain/ 1.061 = 65% 13/1.066=70% 13/1.070=75% and so on there are many calculators online to find out the efficiency of your MLT

Did TMO already weight your house hold goods? Did they say it was too much? I would say do not part with any brewing stuff; part with the crap you don't need. I still have boxes from my PCS from England that have not been unpacked. Basically crap that could have been tossed or donated.

Positives: Same time, more beer more beer, easier to part with (gifts) more beer, saving some for next year (aging) more grain, better prices Negatives: bigger equipment, bigger investment double beer, double kegs I just brewed 20gal this weekend with a friend. It only took us 6.5hrs total...

http://brewery.org/library/DecoctFAQ.html Hope this helps. Btw I just did a Bavarian wheat with another brewer and we did a simple infusion. We also used his HERMS system to bring the mash temp up after the initial starches were converted.

Laws schwas... who's checking. I did my first 20gal batch this weekend. I am hooked. only took 6.5hrs from start to finish including cleaning. Now I defiantly want to upgrade my equipment

Haha after watching the show I too am interested in brewing a acorn beer.

Bills

Use lots of citra hops and roasted grains.

Yes, for some reason when ever I ferment(primary) in a carboy I have to use a blow of valve. Because all of my three pieces get clogged up.

Oh yeah, I think its the only beer to stand up to the spice!:tank:

I like these new ones!

If you SG was 1.030 @ 40 deg = 1.029 Now your getting about 40% efficiency here. First thing, like others have said before with your first batch, you will need to bring your temperatures up a little. Mash in target @ 152. your strike water should be 165. When you batch sparge target temp 165...

problems

Doors

sulfur

Thanks!:mug:

Why not make a starter from it now? Keep it at pitching temperature till next weekend when you do your brew. You may be able to make slants, or another flask so you can make a double batch or share with friends.

For extract, that is typical pricing. I used to spend that when i did my own partial mash. Once i went all grain, I was surprised how much i was saving on ingredients. and then when I bought 50lb bags of 2-row. man the price went down even more.