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My LHSB has an electric mill, but that's probably irrelevant. I usually get about 60-65% efficiency. I'm usually within 2 degrees of my mash temp as I'm still getting used to my system as I've only done about 4 all grain batches. My question is: Is it pretty safe to assume my LHBS...

Do you let the sparge water sit for 10 minutes or so or just mix it up and drain it right away?

I think 4.4 is the size I used for my 2 keg kegerator. http://www.kegkits.com/kegerator4.htm shows you how to do it. I didn't do the corn starch test, I just turned it on and felt where the heat was. You do have to take the door stuff off and and some plexiglass or some similar material...

Ah, too bad...California is a little far for me

I agree with Sir Humpsalot. I think college kids would love the idea of brewing, but when they find out it isn't worth it to brew a BMC, they'll lose interest. I'm not saying all college kids are like that (I'm only out a few years), but a good amount probably wouldn't have the interest/money...

Looks like it is every day until the 12th http://morebeer.com/content/12_beerdeals_8stir Sad I missed the refractometer sale.

Those look awesome. I think I'm going to have to make some of those this weekend.

Back and forth between SN Stout and Victory Storm King

Were they airtight? I'm guessing no since there are some ice crystals forming?

It helps the beer to clarify more as more of the sediment will sink to the bottom. Further, it gives the yeast time to clean up their mess and eat up the by-products produced during fermentation. I think there are a few other reasons, but I can't think of them at the moment. edit: also...

I would still let it sit at least another 2 weeks. Eight days, even if it is done fermenting, is too early to bottle.

That probably had more to do with unequal sugar distribution in your bottling bucket

I think since you're using extract, it doesn't really matter that there are no minerals in the water because the malt extract has the needed minerals in it already.

:off: Is there an advantage to using DME over corn sugar?

So, I've switched to AG brewing and finished my 4th one today. First two were fly sparge because my LHBS said that was the best way, but I did the previous two as batch sparges because after reading on HBT I learned that with a bazooka screen, which I use, batch sparging is the best. I was...

Haha maybe it's just me being only 26, that a 20 year old freezer seems ancient and unworkable.

:rockin:

That was constructive I, on the other hand, didn't know that waiting ten minutes after batch sparging wasn't really thought of as required anymore. Thanks for the tip!

There is a ~20 cu. ft. freezer available to me for about $100. The only problem is that it is about 20 years old. I'm thinking that is probably too old to be able to handle the constant on and off from a temperature controller? Not to mention the energy it would suck back. Probably not...

Correct, just because the air lock isn't bubbling doesn't meant there isn't fermentation going on.