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I don't know what the official answer to this is but I leave mine a little above the bottom then play with it at the end of siphoning by tipping the carboy or bucket. I may get a little less beer but it's worth it if I have less sediment IMO. Tommy

Well that's good news:mug: Tommy

Now that's a surprise. I didn't know you had to remove the heat before adding hops. I just put my hops (in bags) right in the boiling wort. The more I read the more I have questions:D Tommy

I guess it falls in line with everything else. I may go to a BBQ and try loads of someone else's food. Maybe they use meat patties while I might buy expensive meat and make my burgers from scratch. Maybe I make my own salads while they buy ready made. Maybe I like my cooking better or another...

Has anyone ever heard of or tried First Wort Hopping (FWH)? From what I was told by an experienced brewer was that this process involves adding hops to the kettle when collecting sparge for, an all grain, before the boil starts he went on to explain temps and things that went over my head...

At my LHBS Irish Moss is listed as an optional ingredient on all their recipe's. It doesn't come with the kits. Tommy

It's called "Malta." When I brewed my first batch and my wife had a taste on bottling day she thought it tasted like malta (it wsn't hoppy at all). She's of latin decent. Tommy

I've assumed a full rolling boil but never considered temperature. These are two interesting questions and I'm now very curious. I'll have to browse "How To Brew" and Papazian. Oh and let me not forget David 42, member of these forums whom I find very knowledgeable (one of among the many...

Micro brews and Sam Adams here but I also buy bottles. At $8.00 and change per case of new bottles I feel it's worth it. This way between me drinking my own and saving other bottles of store bought, plus buying a case or two extra I'm good to go. Sometimes when I'm at my LHBS for other...

Sorry, you guys are probably right. It was the 60 min in six packs 90 in 4 packs and 120 was on tap. Tommy

I've purchased a six at a distributor in Delaware. There were also 4 packs of 120. Tommy

Test it with water first. Better yet, sanitizer so you can kill two birds with one stone. Rack sanitized water from one bucket/carboy to another. Go nice and easy and practice racking gently without any splashing. Place the siphoning hose as flush on the bottom of the bottle bucket as possible...

:o Oops.:drunk: Tommy

That may be the plunger section of the racking cane. Is there a fatter, straight tube with it that has a removable black tip at the closed end? The racking cane has a smaller tube/plunger type of apparatus that looks like a cane with a bend in the top. When you place it in the fatter tube and...

I just brewed a Hop Devil clone (Victory Brewing) and found it didn't taste anything like a Hop Devil. However it did get better after the forth week in bottles and now at least tastes like an IPA. I'm very satisfied. But still, it's closer to a session beer than a Hop Devil which to me is...

My first brew bubbled for only a day and a half and I left it in the primary (plastic bucket) for 14 days. My brew came out fine. When I peeked inside the bucket after it stopped bubbling I noticed that the krausen was gone (the foamy, ugly, gunky head in the fermenter) and the crusty...

Me and my neighbor worked hard in the yard the other day and when finished he offered me a cold one (Bud light). To be honest that first chug was real good on a hot day after a hard few hours of work. I prefer craft brew and my own but I don't turn anything away. I have to admit that by the...

I'm not worried about it hurting the beer and he mentions that it's more or less only to remove fusel oils which are responsible for beer headaches and some of the bitter "bite." He gets into it in "The New Complete Joy Of Home Brewing" beginning on the last paragraph on page 135 and continuing...

Are you using a carboy or a plastic bucket? Have you checked for air leaks? Tommy

C. Papazian says there is an advantage to removing the krausen from your fermenter, which he says contains the bitter brown resinous scum that adheres to the sides of the fermenter. He mentions that it is beneficial to remove these resins before the krausen falls to the bottom by removing the...