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Thanks man! I guess the issue now is figuring out the pre boil volume needed. The online recipe builders I've been using don't give me one. Is it basically the final batch size plus the boil off rate and trub loss?

Here's the recipe I used: https://www.homebrewtalk.com/f62/cream-three-crops-cream-ale-66503/ I'm batch sparging as well. Without the proper software it almost feels like I'm flying blind.

So my laptop died right before my first all grain batch and I lost access to my BeerTools Pro software. I've been having to use the water calculators from brew-journal.com and brew365.com as a substitute. I brewed up Biermuncher's Cream of Three Crops today as my first ten gallon all grain...

Got my first ten gallon batch of Biermuncher's Cream of Three Crops cream ale mashing right now. 5473 + 10 = 5483

Plank, I think if you give us a more detailed description about your brewing process and your ingredients I'm sure you'll get a more detailed answer. Also the only time you should be scraping off the Krausen is if you're harvesting the active yeast for another batch. Most people wait till it...

Are you actually able to ferment at lager temps??? I can see fermenting a lager yeast at ale temperatures giving you off flavors like crazy. Unless you're brewing a steam beer/California common that is. The reason I ask is because I know most people starting out don't have the ability to lager...

Agreed. Warm it up and bottle like normal. You can add half a packet of yeast if you're concerned about it carbonating in time. I froze one of my kegs by accident a few weeks ago and it turned out fine taste wise. It was already carbonated though.

I burned my right calf pretty good when walking my full keggle from the garage to the driveway after the boil to hook up my wort chiller. Turned out I needed to boil for about another 30 min to get the right OG. Ended up burning the inside of my left knee doing the same thing. Pretty smooth huh?

4850 + 5.5 Belgian Wit with 1.7 oz grapefruit zest, 0.1 oz cracked coriander and 0.1 oz cracked black peppercorns. Smelled awesome 4855.5

Thanks man! The closet I ferment in stays in the low seventies with the vent shut. I also usually use a swamp cooler to get everything down to the upper sixties but I have a SMaSH ale in there now and I wasn't gonna use it anyway. So I opened up the vent in there and wrapped my bucket in a few...

I might be the crazy one here but if someone poured me a White chocolate stout I wouldn't be too terribly surprised if it was pale. I think people were missing the "white" part.

I was in line at a grocery store with a six pack of Sweetwater IPA and some 420. The guy behind me says "Is that stuff any good? I've never had it before." and I say I love it since I love beer. He then said "That's probably got more ginger ale or something in it, huh?" I just looked at him and...

Got this fermenting away and it smells absolutely glorious!

3150 + 5.5 gallons of a west coast Saison 3155.5

Got the ingredients to brew a batch of this. Subbed out the two row for pilsner and used flaked wheat as well. Same yeast. Hops look like this: 1/2 oz Simcoe 60 min 1 oz Citra 10 min 1 oz falconer's flight (3 c's) 10 min 1 oz Citra 0 min 1 oz Falconer's Flight (3 c's) 0 min Dry hop after...

I wish it was Steve Martin. I probably would have actually laughed at that.

I didn't. Took some out with the spoon I had.

Alright I figured it would be ok. Guess I'm just a little mad at myself lol. I put my fridge as cold as it would go when it was carbing up and it usually stays around 37-40 degrees. I guess I didn't take in to account that its been getting "down" to the mid twenties this past week.

I tasted my first all grain batch (a IPA with some toasted two row and dry hopped with cascade and centennial ) yesterday and thought it was a little off. I've brewed this as a partial mash before and this time it was a lot more bitter then it should have been. Upon opening the keg to retrieve...

5 gallons of a toasted IPA 5 gallons of a Marris Otter / Citra pale ale = 2313