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hops are king!!Ive got several strains growing in my back yard.but my wife on the other hand she cant stand hoppy beers.she prefers a good german style lager.wich i might add has hops in it.

when i do a starter i swirl it everytime i walk by it to keep the most yeast as possible in suspension.then like everyone else has said swirl it up real good when you pitch it.this also keeps more oxy in the mix so your yeast are happy.

i agree with stirring mash throughout the process.you will not loose a signifigant amount of heat.i used to pre heat my cooler with hot water so i wouldnt have as much of a temp drop.now i use dirrect heat and resurculate and stir like crazy.

are you using the same thermometer for all the measurments?this seems odd.i used the same type of mash tun you are for quit a few batches and i always had an initial temp drop,hhmmmmmm.maybe you need a new thermometer?i used and still do for calibrating my probe therms the floating type/dairy...

haha.i love the temp probe on the DMM.ive got one at work but never thought of using it for checking ferm temps.good one!the lava lamp really gets interesting when you dry hop!

i have fly sparged without a sparge arm many a times and it works just fine.i dont mind taking the extra time to do this type of sparge.once you get good at it you dont have to monitor the gravity.plus you can get higher gravity beers out of smaller mash tuns.its just a personal preferance thats...

ive had really good results doing it this way and my efficiency has also gone up because of it.bolth ways work well just gotta be more patient when fly sparging thats all.why would you need more equipment?

Hell yes.Anyone who loves to brew has done this.Man I need to brew another batch so I can sniff the blow off aroma.

Amen!

Another option (if you are making the same beer)is to brew another batch and put it right onto the yeast cake that is allready in your fermenter?my brew bud has had good fast ferments with this method.

It depends on the temp of the room they are chilling in.if the room is a little warmer then they will carbonate quicker.i would say try one after 2 weeks just to see if its ready.but i agree letting stronger beers like a good IPA sit longer really improve there taste.

correct.this will not effect your spice additions.what ya making with those spices?

Hey all.Ive been brewing for about 13 years now.It all started when my dad bought me a exsract kit for my birthday and i havent stopped since.I switched to all grain about 4 years ago and moved my way up from 5 gal batches in plastic too now im brewing 1bbl batches out of stainless.my garage and...

also try more beer.and doing a secondery ferment is very necessary.especially when you do lagers.nice clean beer is the result.and if you can cold crash your secondary towards the end this will really clear out your ales.cheers.

fly sparge is the way to go once you master it.the trick is to take it slow and get every last bit of suger out of it.dont go too far with some of the lighter beers or you could get some bitter tastes out of it a good rule of thumb is to stop when your gravity is at about 1.010.if you go with a...

opps.didnt realise there were more pages to this.still i love this idea.i am currently using 1bbl stout fermenters and wish they were jacketed for glycol.

I love this!!Very nice work.to answer the question above your not going to have a problem because your batch size is much smaller so your thermal mass is not as much of a factor.and plus if your in a northern envirnment your going to be ok.