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Thanks for the help, and yes, I've been reading a few of the threads on the subject. Interesting stuff. Looks like I need to get myself another bucket...

Thanks for all the responses. Just to be clear: is the 185F temperature the temperature of the added sparge water, or the target temperature after it hits the mash tun?

What kind of fermenter does everybody use for long primary? Does it matter whether you're using plastic or glass? And with a long period before bottling, are there any issues with bottle conditioning? Apologies for the long list of dumb questions...

Thanks! Much appreciated.

Now planning my 2nd AG brew, and I want to make a dry stout. I'm not looking to make anything particularly "big"... something in the range of 1.038 to 1.042. Here's my current plan: 5 gallons 5.5 lbs Maris Otter pale malt 1.5 lbs Flaked barley 1 lb Roasted malt single infusion...

Awesome, thanks! I'll bear all that in mind for my next brew. The current one is sitting here in my office (with a towel round it to keep the light out) bubbling away happily... I'll see how it turns out ;)

Understood; and thanks for the advice. All additional information much appreciated... Ok, that makes sense. What do you use to transfer to the fermenter? Do you siphon it across, or do you have a tap on the boil pot? Listening now... thanks for the link. :cool:

thanks for the response - can you explain 2 & 3 a little more?

My method: 1 aluminum 36" ruler calibrated (with scales) gallon water jug I filled the brew pot a gallon at a time, used the ruler to measure the water depth, and then wrote down the results at the front of my log book. I'm figuring that's close enough...

Thanks for the tip - I'll definitely look out for one on ebay. I think I need to get a better thermometer as a priority, though... And yes, I'll leave it to do its thing, honest ;). Might take a while. Hop schedule here: 60 minutes: 1oz Zeus (aka Columbus, 16.8) 22 minutes: 1oz Cascade...

AZ_IPA, thanks for the suggestions: 1) Yes, understood, and unfortunately my readings are not useful. Don't know if I can recover anything meaningful. I took a sample from the fermenter an hour or so ago, about 5 hours after pitching, using a wine thief (once I figured out how to sanitize...

I guess so... luckily I do that part pretty well :D I certainly wouldn't pour anything hot into a glass carboy or bottle. That would be bad. The plastic fermenter did just fine, though. Maybe I should revert to chilling in the pot next time...

Oooh. Just realized my hydrometer readings are all wrong, because I was measuring hot wort and not compensating for temperature. D'oh... The first reading would have been at end of extraction, maybe 130F? Second reading at end of boil, maybe 180F? Didn't take a note of the temperatures...

All went pretty smoothly, considering; just had a 2 minute break during the boil when I had to switch out the gas cylinder :o. Anyway, I think I should at least have a baseline to work from, now I know how everything went and what kind of efficiency I'm getting. I'd be grateful if somebody...

Yep. Looks like there are quite a few Oregonians here...

Thanks everybody! EvilTOJ, I'm making an IPA recipe suggested by my local homebrew store (Main Street Homebrew in Hillsboro). 11lbs 2-row 8 ounces 80L crystal 8 ounces dextrin 2 ounces Cascade 2 ounces Zeus Single mash @ ~ 152F for 60 minutes Don't have the hop schedule to...

Hello to everybody! Just preparing for my first all grain brew tomorrow. I have two batches of extract brew in the past few months after a break of many years from my last brew. Wish me luck!