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I am brewing this ber again this weekend! Pictures will follow. The first go around was a HIT! We all loved it.

You would definitely need to account for absorbtion. They suck up a lot of liquid. What i do is soak them for like 20 minutes before hand, and stick to my normal calculations for mash in. I have never run into issues this way.

I am sooo jealous! Makes me want to call up Cigar City, and ask if I can volunteer there since it's down the road, and I love their beers. I sure would appreciate a keg of jai Alai IPA falling off the truck for me ;) Good job man!

It does. Thanks a lot :) I love some big beers, but I would like to be able to drink more than 3 without getting a buzz going on some times lol

I used s-04 for my very first AG brew. I did a robust porter at 68, and it come out damn delicious. That's the only time I have used it though, so I don't have a ton of experience with it, but I got the flavors I was wanting at 68 with no issues.

Never used that before, but I have iBrewmaster 1&2. I'll have to play around with it more. 2 has a lot more features than 1 used to.

Brix x 4 is what I do. Quick and easy

Hmmm, I guess I will just have to try out both ways. Gives me a reason to brew more :p Thanks guys

Ohhh! I do have co2. I'll do that :) Thanks

That's good idea. I think I would need to spend about as much in marbles as I would for a 5 gallon vessel lol I will have to look into that ;)

Hey guys, I am running into an issue here now. My efficiency is generally about 85-88% ever since I switched to fly sparging. My issue is now my beers are all too damn alcoholic lol. Even when I try to brew a session-ish kind of beer it always comes out like 1-2% higher. Now, I am thinking...

I brewed up a barley wine 3 weeks ago, and I transfered it to an open better bottle I had. The thing is, it's a 6 gallon vessel, and I have seen that you want as little head space as possible while aging/conditioning. Do you think it'll be fine with about a gallons worth of head space, or should...

Confirmed. my refractometer is waaaaaay off with alcohol present in solution. I have heard there are calculators to determine, but I wouldn't trust it. Good ol' hydrometer works for me. :)

I remember hearing on Brew Strong that hot break is actually beneficial for the fermentation.

Well, now I have another 4 hours of BN to listen to. Thanks Danny lol

I have had this before, and mine turned out be little bubble pockets of gas escaping. Hard to tell from pic, but it is a possibility.

I would definitely make a starter. I would just brew your beer as planned. Use some of your preboil wort and use that to make a starter (after boiling what you collected for starter of course). When I get all of my ingredients on same day. I will brew, put my fermenter in the chamber for 24-36...

Hey guys, Are there any yeast strains out there that will give you some of that farm house funk, like Du Pont, without using any brett? I have tried the White labs Saison II and another I forgot, and I wasn't able to get that taste/aroma even getting temps to upwards of 85 degrees in either...

Ok thanks guys. I will be racking it off the yeast tonight then, and then back to lagering. I do have a temp controller, but it just doesn't seem to get down below 45 :/

selfless bump :p