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What was the grist of the cereal mash? Looks really yellowish like flaked corn/maize...but it's normally already gelatinized and wouldn't need a cereal mash. Curious. Thanks for sharing the pics.

If you plan to use that same kettle to heat your strike water for all your brews, go to HomeDepot and get a 3/4" or 1" diameter piece of wooden dowel. Then, with your measuring cup (they're cheap if you have to buy one), you can calibrate the dowel little by little as you add water. I...

First link is broken.

That's basically it, or you can stir/swirl the carboy when sludge starts forming to keep it from being a thick ice mass on top....then when you've got the desired amount frozen (it is not a terrible difficult calculation to get in the right area desired) you can rack the beer underneath the ice...

I'll be using CH again Saturday...this one is a standard american lager. I'm using 2# of rice in hopes of making a very fermentable/dry wort so even if I only hit 70% it'll still dry out enough to fit the style. I am pitching a one gallon starter for this one (just 1.041 or so OG). I like the...

I think it could work fairly well. Like stated above, they use basically the same technique to make Eisbocks (a double bock that you intentionally freeze a portion of and rack the beer below the sludge/ice to another carboy, thus making a more concentrated beer with higher ABV.

Definitely interested! I've been using CryHavoc for a few of my beers and had great results. I've seen about 70% attenuation, which is a bit higher than they say is the norm. I've used it for a couple APA's, cream ales, and of course a few American lagers as well. Sounds like a fun experiment!

You have to figure in volume to calculate your efficiency pre or post boil. Otherwise we'd all boil off a ton and brag about 100+%!

I stopped in last weekend and checked out FineVineWines.com (Wine Maker's Toy Store) and it was a nice place. The folks working there were very friendly and knowledgeable and walked me around the store and helped with my purchase. I'd highly recommend them and that tool for the drill!

The temperature (rather the pressure difference due to temperature) change would have to be quite dramatic to push the air the other way! I could see it happening easier on a 1 piece airlock...but on a 3 piece, that would be rather impressive!

More chemistry? Neh. The fermentation science is very similar, and you don't have to worry with hitting all your mash temperatures to convert the starches to sugars and such. I just started into wine making and have been researching/reading/etc alot....this is easy!

Just letting it sit will not help any. You need to boil it if you're not going to use a filter. Boiling will cause the "other stuff" to clump together and fall out. Then you stir the boil kettle hard until it makes a whirlpool. Then stop stirring and let the whirlpool keep going. Then the...

https://www.homebrewtalk.com/f36/chill-haze-i-think-i-fixed-89036/ That's my rig for filtering. It would be easier between two kegs as you'd pressurize the one it's in now, transfer through the filter and into your other keg (which has of course been sanitized and C02 purged). It works...

A few places to check out great pricing on kegging equipment: ChiCompany.net Kegcowboy on Ebay Kegconnection (I think they have an Ebay store as well) MidwestSupplies AustinHomebrew NorthernBrewer You'll find anything you need at any of those places, and just shop for the best deals. They're...

Yea, I've only got enough malt left for one more batch and then I'll be getting something different. I got it on a deal through our local brewery, but at the time didn't know anything about malt analysis and profiles. I learned that by now :) The low temp protease and higher protein rests...

Yes, I typically am able to chill from boiling to under 70º in under 10 minutes. I whirlpool and let settle and pull the wort off the trub, etc. I tried it all, and have used almost this entire 55lb bag. Every batch made with this has been hazed at cooler temps. I've had several threads here...

It is VERY clear at room temps.The cream ale was not real highly hopped and no dry hops. An APA did the same haze. Also a Kolsch. The only thing that was the same for each batch was the base grain.

Ahh, yes that is the same basic filter setup! Mew: I've tried lagering this cream ale for up to 6 months without disturbing it AT ALL. It didn't help. This chill haze is the worst I've seen, and it seems to have been from the high protein levels in the bag of malt I purchased. I've tried it...

Thanks BrewJunky. I'll have to try it sometime! FishinDave07: It appears (didn't read because I'm late for work) that Krotchrott used his for a hop infusion in a similar fashion to what DogFishHead does, rather than using it to filter the beer.If you search, you'll find brewery tour pics...

I've done every imaginable rest combo including the malster's recommendation of a low temp protease rest at about 106º before stepping to the standard protein rest, etc. No help. I've used IrishMoss, SuperMoss, etc in the boil. No help. I've tried different water treatment for the...