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I would never use a direct heating source inside the MLT even under a false bottom. If a RIMS tube is not for you then I would look at a heating element inside of your HLT with a SS coil recalculation of the wort. This will give you basically the same result as the RIMS tube. No matter how...

I use a RIMS tube with electronic controller using a digital temp probe on my 20 gal system. I can shed some light from personal experience. The key thing is having a electronic controller to regulate the heat and not just by monitoring the temp and shutting off. You want a lower wattage on the...

I need one bag, post an update when details get figured out and if there is a slot or if a slot is even needed.

I use PBW or 1 step in it and let it soak for 30 mins. I have no interest in dish soap touching it unless its totally needed as it can effect the next beer I make. I only had one instance where I let it sit for a few hours. And by a few I mean most of the night. I have since created a compost...

Love all the progress here! Keep us posted with all the projects.

that is a good way to ruin your plate chiller. I would make it a goal to have as little grain husks and plant matter going through your pump and chiller as possible. I am sure there are ways to simply add pellet hops loose into your boil and recapture most or block it from ruining your chiller...

Congrads, Switching to AG is like a painter getting a hundred new paint colors to use. Between all the great recipes being shared and the ability to endlessly tweak them to your own preference there is nowhere to go but up. Also, no shame in still enjoying great microbrew rather then just your...

I wanted to post some of my thoughts and my experience using my first yeast starter this past weekend. To start off, I have been brewing for around a year or so now. Half of this time has been all grain not that I feel either way impacts using a yeast starter or not. I had held off on using a...

With proper o2 and the correct amount of yeast you will reach your goal gravity. All of my Belgian ales have used candi sugar and they all reach final gravity in 4-6 days of fermentation. Adding the candi sugar later seems like making something complicated that shouldn't be. Let your yeast do...

Looks fantastic, keep an eye on that air lock, every time I have had that kind of rise it blows mine off so now I just use a large glass bottle for a airlock. :)

Are you fermenting the 7.5 in one fermenter and then splitting it after that? I would use the entire vile no matter what. Never had an issue with over pitching but under pitching can ruin the beer.

I will have to experiment with this recipe at cooler temps in the future. I normally read up a lot on yeast beyond there directions but in this case just made sure the temps were 3-5 degrees below the max since it had a good range. I am sure the beer will taste great and it will be fun to see...

So I am 2 and a half days in on primary fermentation for my Scottish Ale using Wyeast 1728 and my temp has been fairly steady at around 71-71 degrees. Since yesterday I have been reading up on this particular type of yeast and I wanted everyones thoughts on if gently placing the carboy in a...

Welcome to your new addiction. A bock sounds like a fine place to start. I have yet to do one my self due to the temperature requirement for fermentation but I will be investing in a temp controlled fridge for the garage in the coming months so its only a matter of time. As for DeafSmiths...

From what I have read, sanitation is the same as if you were using wood chips. An acid based added to water. The steps of keeping the oak barrel water tight seems a bit of a pain though. I have never used barrels my self, though I do hope to at some point.

In my recent experience with doing the same recipe (mind you I tweaked it a tad along the way to perfect it) I have gotten an explosive reaction requiring a blow off tube clipped to a small steel pan of water because the foam and crud came up so high but this didn't happen with my recent third...

I have tweaked this over three batches to get it where it is now. I am always up for further adjustments though so feel free to chime in. Recipe below: 5 gallon batch 1 lbs Weyermann Bohemian Pilsner 1 lbs Briess Carapils 5 lbs Amber Malt Extract 2 lbs Dark Malt Extract 1 lbs DM180 Belgian...

Hi there, my name is Justin. I have been reading and enjoying posts from everyone here at HomeBrewTalk and figured I should go ahead and join. I live in Grapevine next to Dallas (where I work) and thanks to a good friend I am now in love with the art of Home Brewing. I have a blast checking...

I use 1 Step, its basically the same as Oxyclean free, and with a proper about of it (read the directions on the package) mixed with warm water I just fill up the carboy most of the way, use my carboy brush and give it a good scrub then cork it and using the handles on my brew hauler I give it a...