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Could you explain a bit further? My crush was finer than when I was doing stovetop BIAB.

14lbs no rice; I had absolutely no issues once I used the nylon bag. The recipe was to be an RIS now probably a American Stout. Mash temp stayed steady. I fly sparged. Kept the water 1" above the grain bed, it dipped below a few times. Ran about .5qt a min(slow for big beer). I was doing...

I also forgot to acidify my sparge water. It is my understanding sparge ph is only for tannin extraction not sugar exaction. Correct?

Hey Everyone, I just picked up a cooler mash tun and turkey fryer. Today I had a stuck sparge (poor manifold) and I ended up shoveling out the mash and replacing my manifold with a large nylon bag. The nylon bag worked really well, but when I got around to (fly) sparging my sparge water...

I've also been down to 58 with no issues. I have found that >73 gives fusel alcohols and very poor flavors.

Interested in hearing others suggestions. I use a mesh bag over my racking cane /auto siphon when transfering. It works really well on filtering out the hop debris.

The carb drops I have say 2-3 per 12oz. Double check the carb drops package.

gushing is usually a sign of an infection.

Fermentation temp?

It seems to be a non-standard piece. I would either go to the hardware store and try and find something that works or replace it.

http://www.kegworks.com/gooseneck-tower-shank-assembly-brass-870-p174395?_s_icmp=nextopia

yup, any caramel malts and crystal malts are the same. The number after the name is the lovibond rating. It is a measure of the color of the malt. Crystal/Caramel goes from 10L (lightest) to 120L (darkest).

1) Know when your beer is done. Take a final gravity reading(s). If you become familiar with a yeast and your process you will begin to know where your final gravity will end up. Leave the beer on the yeast for an additional 24-48 hours for it to absorb diacetyl and other undesirable...

You have a 2 pin-to-4pin(molex) adapter there. Just cut the black/red wires coming from the 2 pin. Use those.

I went to school in Durango for a year. SKA, Steamworks, Durango Brewing co, and Carver Brewing Co are in Durango. SKA is a must visit. I would also visit Steamworks as their food is really good as well. Durango Brewing co was a bit lack luster. I don't remember much about Carver Brewing...

the red and black wires are the only ones you will need. Find a AC to DC wall converter from an old small electronic. It must be 12v and try and match the amperage to just above what the fan says. Many people use pc fans for stir plates, check out those threads too.

Put that thermometer in ice water and calibrate it. (manually if necessary) Depending on your altitude it could be off much more than 3 degrees.

I cannot find my source but I remember finding a commercial bewer stating diminishing returns at 2.5lbs per Barrel. For a 5 gallon batch this works out to 6.5oz.

http://www.howtobrew.com/section1/chapter7-4.html http://www.howtobrew.com/section1/chapter7-2.html Its fine by the way.

Looks like break material to me. I'm guessing this was one batch and you split it up into two (1)gallon fermentors. The right one being filled after the left one. Thus receiving more more break material. Sound about right?