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I have Wilser's bag and ratcheting pulley. My last brew I let the bag hang four feet above the pot for over an hour, taking it down about ten minutes before flame out. Just to test it, I gave it a hard squeeze and got out a couple ounces, hardly worth worrying about. I get to start the burner...

We had a large gilt that was saved back for breeding that was damn near impossible to keep in the pen. She learned how to jump over the gates. After a couple days she figured out that when I'd come running, it meant she was about to get whacked with a shovel, and would jump back in and stare at...

Yeah, I know. The problem is that I also like rum, whiskey, and this local chocolate stout I can't stop buying! I won't be able to brew again until after Thanksgiving when the field work is done, but am excited to try my hand at a stout or Porter next.

Well, the nut brown got better with some age. I'm drinking the second to last one now. Not something I offered to family or friends, but okay. None of that tart flavor, though. Decided to switch to BIAB. The next batch was a 2 row, Marris Otter, Amarillo recipe I found online, and who...

+ 5.5 = 6334.5

8285 + 5.5 Centennial Blonde = 8290.5

Full disclosure - I'm saying this more as a question than an answer, because I'd like to know and it will help the OP. I've skimmed the thread, and I don't think anyone has mentioned this, and maybe I'll get skewered for bringing it up, since it's not "the correct way," BUT .... It's not...

Best data I know!

When h22lude says to read the water primer sticky, I believe he means this part, in particular. "Baseline: Add 1 tsp of calcium chloride dihydrate (what your LHBS sells) to each 5 gallons of water treated. Add 2% sauermalz to the grist. Deviate from the baseline as follows: For soft...

I thought I read in Palmer's book, or somewhere, that a spigot on your fermenter is a no-no because the inside of the exterior spout can be a PITA to sanitize before beer transfer, and whatever is living in there after a couple weeks of fermentation ends up in the bottling bucket. What do you...

Might be worth trying another with a small amount of sugar added to the glass. No risk of bottle bombs, and if it tastes bad you only sacrificed one beer.

Correct me, here, but I thought the length of the reproductive cycle was a function of available oxygen, not available food (assuming plenty of food). Meaning, the yeast reproduce until the oxygen is used up; they don't "decide" how many cells are needed to eat all the food. If they could do...

That's one hell of an idea! I wish my work, family schedule allowed me to join a club. I wouldn't have made so many mistakes. Oh, and sorry to the OP for the thread hijack.

Therein lies the conundrum. How to confirm the accuracy of a cheaper thermometer without first purchasing a more expensive one. *shakes fist in air. "Damn it, Jim!"

I just bought the RT600C a few minutes ago and Thermoworks is having a site wide 15 percent off sale. My delivered cost was under $21.

Thank you very much, sir. I just purchased an RT600 a few minutes ago, based on your recommendation. I have a cheap digital thermometer I bought off Amazon that will read anywhere in a 5 degree range in ice water or boiling water. I wanted to replace it since recently switching to all grain, but...

I've invested quite a little time in that thread, too. ^^^My thoughts, exactly.

Could be CO2 coming out of suspension due to temperature changes. Someone mentioned that on a similar thread. Sounds plausible, I guess.

You win "Most Intriguing Post Award" for today, and this little gem Really ties it all together!

I really feel your pain. My scenario is very similar to yours: Been brewing for a year and a half. 6 batches in. Took an eight month break after batch three when work got too crazy and kid 3 was born. Only one good batch so far. But my problems are different than yours. My beer goes to...