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I just did my first all grain batch and I did a 5.5 G batch. Due to the amount of work involved I'd love to start doing 10 G batches but I won't be able to lift the boil kettle above the mashtun and pour water into it if it's full of 13 Gs of water. How do you guys do it?

Hello everyone, First of all I just want to thank everyone on the forum who helped me get to the point where I was able to do my first all grain batch! I went from beer kits to all grain because of you all!:mug: My first all grain batch was pretty straight forward except I did not realize how...

I'm going to be getting a chest freezer and an inkbird but I want to buy the inkbird from a Canadian retailer does anyone know who has them in stock? Also with an inkbird is it really as simple as plugging it into the wall and connecting the freezer to the inkbird and putting the prob into the...

Someone said that they do a whirlpool at 15 mins to flameout. Do you just do one or keep stirring until flameout?

Should I do this with all of the water that I need? If so how much campden should I use?

Hello everyone, I'm about to do my first all grain batch and I used a strike water calculator can someone tell me if I did it right. I am at about 500 ft above sea level. I want to do a 152 F infusion for 60 mins. I will be doing an 11 lb batch. My malt will be about 65 degrees warm. The...

Hi everyone, I'm about to do my first all grain batch! Everything came in the mail today except for the hops which I am still waiting on. Can you tell me if my plan to make beer makes sense? Step one: Measure out my malt and put it in my mashtun and then boil water in my kettle and when the...

Hi everyone, I was wondering how much dextrose I need to add to a 500ml bottle to prime it? Thanks in advance!

Hello everyone! I was wondering what company that is located in Canada ( I want to avoid duties) has the best prices? Thanks in advance!

I'm going to take another crack and assembling my mash tun. Do you know if regular plumbers tape is safe or do you use food grade plumber's tape?

Hello everyone! I am switching to all grain and getting all of the pieces together for my next batch. It appears as if my ceramic stove top probably won't support a 5 gallon batch so I was just going to bite the bullet and get a propane burner. In the future I'll be doing 15 or even 20 G...

I made my first batch off mead and I did not check for FG I just let it go a couple weeks after it was done bubbling. I know this was not smart but at the time I thought it was OK. I have added K sorbate. If I let it go 3 weeks after the addition and then bottle it, can fermentation ever start...

Hello everyone, I am currently fermenting my first mead with Mangrove Jack's mead yeast. It has been bubbling for about three weeks now, is this normal? I know that as long as there are bubbles it is still fermenting. Is this typical with this strain of yeast? Thanks!

Hello everyone, What happens if you add K sorbate before you hit FG? Would this sweeten the mead without back sweetening and just lower the ABV? Thanks!

Hello everyone, I just started my first batch of mead and I forgot to check the water temperature when I pitched the yeast. I used Mangrove Jack's mead yeast and it says that it will ferment at 86 degrees I think when I pitched the yeast and then for the first 10 minutes the mixture was...

Hello everyone, I will be fermenting my mead at around 60-75 degrees and I was thinking of just using bakers yeast or saccharomyces cerevisiae. What esters would be produced by this yeast and what should I expect them to taste like? Thanks!

What kinds of yeast do you all use to make mead? I wanted to make a very authentic historical mead. Any suggestions? Thanks!

Did vikings back sweetened mead or did they just have dry meads. I know that they used fruit and spices but without K Sorbate could they have even back sweetened? Thanks!

Hello everyone, I'm going to be doing a plain batch of mead soon but I'm going to be doing one with fruit or spices after that, is there anything I need to do to treat the ingredients that I put into the primary fermenter?

Hello everyone, I'm getting everything together to do my first batch of mead but I was wondering what is the general rule of thumb for adding honey to get a certain abv? I am going to be doing 5 gallon batches and I will check the OG when I mix everything in.