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I can get in on this one.

All About Brewing in El Cajon near Parkway Plaza is pretty good for ingredients. Best part is every time I go in, they've got more stuff for equipment/inventory. Jim (owner) is a good dude, and the best part is - the store is a hobby, so he's not looking to make a lot of money. Cheap grains.

What's wrong with a globe valve? If your purpose is to throttle/control flow rates, a globe valve is much easier/more predictable and repeatable than a gate valve under similar conditions. Have people had sanitation issues? Off to the Web for answers...

5773.5 + 5 gal ESB 5778.5

Welcome!

Holy cow, sounds great.

*I can't see the pic at work. With that being said... Nah, just leave it. The Belgian I just did, WLP530, with a 1L starter and a 1.068 brew OG, still took over 24 hours to give me warm and fuzzy airlock bubbles. Still "actively fermenting" over a week later, with a krausen that looked...

Cool, thanks.

dalime... one quick question. Snip taken from the White Labs site on starters: "...If you are not planning on pitching the yeast right away, you can store it in the refrigerator with the foil still in place. When you are ready to brew, decant off most of the clear liquid from the top...

+ 5 gal American Brown Ale + 4 gal Belgian Blonde = 2214

Using Biermuncher's (sp?) hybrid fly sparging, I brewed yesterday with no new equipment whatsoever. The only "new" piece I used was a 1 quart saucepan for ladling sparge water, and a Marie Callendar's pie tin that I punched a bunch of holes into for keeping the grain bed intact while I put the...

+ 5 gal Common Room ESB =426

Without even messing around with mash/sparge temps, plugging the malt numbers into Beersmith gives me an est. OG of 1.060. I wouldn't give yourself a mash efficiency less than 75% doing a partial mash with only 3-4# of grains. Looks like you done good. Pretty high off scale for accuracy, but...

+ 5 gal O Flannagain Standard =41,429

I made EdWort's robust porter with my 5 gal MT. That was as much grain as I could possibly fit into a 5 gal round. 11# 2 Row 1# Chocolate Malt 1# Crystal 40 4 oz. Black Patent 1 oz. Roasted Barley 8 oz. Flaked Barley Although I did only use 10# 2 row. No false bottom, a round SS...

SNIP I don't really see it as a "budget" concern for everyone. Truly, you can buy the tools for success (sp?) in as many ways as possible. A $20 corona mill + basic engineering skills can easily turn into a $200 crusher. It just depends on how capable you are, and the time it takes to do...

39276 + 5 gal LHBS Pale Ale 5 gal LHBS ESB 5 gal BBD Brown Biscuit 4 gal EdWort's Robust Porter 5 gal Panda Cider 4 gal BBD Brown Biscuit 4 gal Aberdeen Brown Ale 4 gal EdWort's Haus Pale Ale 5.5 gal Robust porter (woohoo 10 gal MLT!) = 39317.5 PS Are these US gal?

Yeah, the pH probe needs to stay wet. Use some form of KCl. Do NOT use DI/distilled water for long term storage (>24 hours). The DI will "pull" the electrolyte out of the membrane. You can usually regenerate a pH probe that's been dry with a solution of hot salt water, but it reduces the...

Glad your numbers worked out well. I would consider anything >80% a great success the first time out. Congrats!

Yeah, I think my total grain bill was just over 7#. I mean, it's not like I'm disappointed I cranked out an AG batch without changing anything I'm doing steps-wise. I'm thrilled I can do AG batches on the stovetop without any problem. I was just venting on the fact that I didn't follow my...