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well I think I am still going to get a 15gal brewpot because it isnt too much money... and I will use the spray bottle technique as I have not used that ever, and I'll see how it goes. Thanks

yeah I guess that is my point my boil times were reaching nearly 2hours it got so bad sometimes

I know a larger pot will not prevent boil over, even jumping from 7.5gal to a 15 gallon pot.... my point is that for my 5-5.5gal batch recipes...I need to put roughly 7-7.5gallons of wort into the pot pre-boil....see the dilemma? Essentially I have to nurse the pot for an extended period of...

Nice I do have a spray bottle so I'll try that technique...thanks for the help

My question is basically this...I am looking to pich 5 gallons of wort into my fermentor to eventually yield 4.25-4.5gallons of beer. My mash produced 2.5gallons of wort. I took 4gallons from my sparge. My kettle is only 7.5gallons and cant really safely hold any more wort because I end...

well....I eagerly await the e-mail back from the company. I am going to speak with the owner of my local specialty beer shop & see if he can purchase me a few racks.

@ Revvy Yeah thats the stuff! I e-mailed them and asked about distribution in my area....hopefully the news is good.

I have a personal reason to try this beer because I want to try this beer. I don't care if its good or bad....I've killed a 30pack of Keystone Ice before....and a 12 of regular Keystone....they don't come much worse. I saw it in the movie FUBAR and thought it'd be cool to try some.

Yeah I can buy Labbatt but I want to drink Pilsner.... hence why I want to buy it

I live in New Hampshire and I want to buy it but its not sold around here and I can't drive to Alberta Canada to buy it.

I want to try Old Style Pilsner, brewed by Molson....I live in the United States and I have been searching online for a place where I could buy it but can't find one.... anybody know a place online that I can get this beer?

I want to do that as well, its just I am unaware of any opportunities to do that near where I live. Anyways, I will try probrewer and see if I can get any help there.

That makes sense but you still have to know your stuff....and I am wondering if this program is worth it.

I was recently looking into attending their 3month course this Summer. My goal would be to become an assistant brewer at a brewing company. I was wondering if it is a reputable school, and if the diploma in British Brewing Technology that they offer has a good reputation for obtaining work...

The website wasn't working properly when I posted this....after actually doing it (my first time trying) and royally messing up, I will not be protein resting. If its main objective is clarity then i definitely won't be continuing the practice...as I use a filter with pads to bottle my beer. I...

Ok....trying to brew a Sam Adam's Noble Pils clone 11# German 2 Row Pils .75# Cara Pils 2# Malteurop Mash @ 1.25qt/lb Mash 80% of grain bill @ 1.25qt/lb Strike it 130 degrees for a 122 temp for 20min Hit it with 1gal of boiling water to raise the grain bed (quickly) to 153...

About to do a Noble Pils clone and I had a question about the mash schedule. Most people on the thread reccomend protein resting using roughly 1.25qt/lb of grain @122 degrees and then raising to 153. Just so I don't mess this up, does that mean putting water in at that ratio to raise the...

gotcha...missed that

These have been great replies so far, but my other question was flavor. The beer severely lacks flavor as well as body... could this be due to the cold fermentation? Or could it be because of cruddy ingredients? Golddiggie, I am from NH, whereabouts in MA are you?

Technically its in secondary now but I've moved it upstairs to my dining room where the temp is within range...I didnt even think about the fermentation temp...its just standard for me to put my brews down the basement. In the summer months the fluctuation upstairs with air conditioning is too...