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Amazing fermenters! Thanks guys for sponsoring! Sent from my iPhone using Home Brew

Awesome brew stand. Thanks guys! Sent from my iPhone using Home Brew

No I was just passing on what I saw. Sent from my iPhone using Home Brew

This just popped up on CL in the Atlanta area. http://atlanta.craigslist.org/nat/for/4504277821.html Great deal on several pinlocks Sent from my iPhone using Home Brew

If nothing else, drop your 15min Amarillo down to 10min. Longer boil time equals higher IBUs. I have a wonderful pale ale that is at 45 IBUs. Strong hops up front but then fades into the malts. I love it. Sent from my iPhone using Home Brew

+1 to BBL. I highly recommend taking the time to learn and understand gravity points for any homebrewer. Easy way to figure efficiency yourself and to make fermentable adjustments on the fly if you undershoot your og Sent from my iPhone using Home Brew

I batch sparge as well but split my sparge in half for two runnings. I usually run around 82% efficiency. So if I'm using someone else's recipe I come in a few points higher on my OG. Sent from my iPhone using Home Brew

Most recipes are built around 75%. If you came in 5 points under your og,chances are the 64% is closer than 78% for your efficiency. Sent from my iPhone using Home Brew

I don't. I'm inpatient lol. I just rock vigorously for an hour and then turn it down sometime before it hits serving temp. The bad thing is I truly believe the sit and forget method makes better tasting beer. I try not to rock it after serving temp so it doesn't kick up any sediment. Sent...

I agree with the length of fermentation stated above. I now go by 3wks in primary and then bottle or keg. One of my biggest issues when I first started was rushing beers. Especially when bottling. I think iwoabrew can get away with 13 days because he's kegging. If you bottle too soon, you are...

You might also be force carbing for too long. I usually set to 30 psi, hook the gas to the out post and rock every 5 minutes for about an hour. I then hook the gas up correctly, turn down to 10psi and have semi-drinkable by the time the beer hits serving temp. By the next day it's good to go...

It does seem a little light but those specialty grains in particular pack a big punch! Sent from my iPhone using Home Brew

I have a keg of Belgian dubbel conditioning on CO2 in the fridge now. I'm thinking let it sit for two weeks then bottle from the keg. Any thoughts? I force carbed for about twenty minutes then knocked it down to 10psi. Abv is 8.55% Sent from my iPhone using Home Brew

Thanks guys. I'm not a fan of transferring either except for additions. I'll make sure not to disturb the keg and pour a few then start bottling. And yeah that was my concern about the yeast was to leave out or go ahead and cool. I'll update in a few weeks. Sent from my iPhone using Home Brew

I recently kegged a Belgian dubbel (double trouble) and it finished out at 8.55% after a little over three weeks. I know I need to let this condition and was wondering the best way to let that happen in the keg. I purged with co2, force carbed for about 20 minutes and threw it in the fridge on...

Huge prizes for the anniversary! Thanks to all contributors! Count me in please!! Sent from my iPhone using Home Brew

I'm about to brew an AG Oktoberfest at my place in Marietta if anyone wants to come chill and brew with me. Located off of powder springs road by county services rd. shoot me an email if interested. [email protected]

Brewing my first all grain today in Marietta. Anyone else brewing today? Shooting for an Oktoberfest with pumpkin pie spice!

Ok. I'll give it a shot and give updates!

So I picked up my first AG recipe today for an Oktoberfest and was going to use SA-05 since I am unable to lager. The guy at the LHBS recommended Wyeast 2112 which is a California lager and to ferment at ale temps. I looked up the optimal temps and it states 58-68 degrees. I know I can hit 66-68...