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Thanks, I was just wondering. I'm not there yet but am thinking of the next step to save money in the future. I'll check it out. I may give you a try.

Admit to breaking a law? I thought that's what Facebook was for! :drunk:

Does anyone know if anyone sells sacks of grain at the State Farmers Market in Forrest Park?

Both will work as far as I know. I pour some sterile water in with the remains of the primary to loosen it then pour that into a half gallon jar. Then I wait and pour the water/beer off of that and use anywhere from 300 ~ 500 ML of that in my next batch. To me that is kind if in the middle of...

I have brewed so much of this that the batch I'm drinking has been in the bottle for 11 wks. I like to rotate the next batch to the fridge for a couple of weeks before it's up for drinking. It seems to make it really clear and crisp. I don't know if that is considered lagering but it really...

I slightly overpitched into an overly full bucket (~600 ML in 5.7G in 6G bucket) and while taking the top off to clean yeast out of the airlock I see this giant layer of really clean looking yeast. I was thinking I could scoop out some of that for use later and also to stop it from blowing...

I rinse after use and dry upside down. On bottle day I run through the dishwasher and then rinse with iodophor before filling. From what I read here I think I can ditch the dishwasher step. Is the dishwasher step even needed if the bottles are clean? I'd love to get rid of that step.

In!

Douglasville too.

I guess the basic principal is the same as long as your temperatures are right. I don't get the whole thing about adding an extra pound either. I have actually done that and had to eventually back off because my numbers were a little high (but what's so bad about that?). Since I got a...

Brewmasters Warehouse is where I get mine. http://www.brewmasterswarehouse.com/product/0102140/amlase-enzyme-1oz If I could find it in bulk I would buy it but haven't yet. A little goes a long way though.

So I am a BIABER and you basically just have to scale it to your boil off and grain absorption. I have done this recipe 30 times now with a few slight adjustments. It's my all day drinker around here. I do 11 GAL batches (5.5 per bucket). My latest process is to start with 13 GALS for the mash...

In

I've had this question too. What effects attenuation? Is it mash temp or mash time? or both?

I've filtered the trub from my boil kettle and got a quart or two of good wort for making starters. Just put it in the fridge for the next time you need a starter. I've heard of people doing this and freezing it too.

Black IIPA for the holidays. - Still working on a recipe though.

So what about the chocolate? Would 1lb carafe III be better than .5 carafe III .5 chocolate malt (or pale chocolate malt - not sure what the diff is) ?

It's looking like Columbus and Nugget but close to what you have.

I'm doing this! Thanks.

Here is a picture of the thin white line I'm talking about. https://www.homebrewtalk.com/f163/yeast-washing-fail-read-above-thread-after-washing-323081/