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Built. Used a container from Bed, Bath, & Beyond. The rest were just a few bulkheads I had laying around with valves.

It changes based on recipe but, the below is decent approximation. 65-80% Millet 10-20% Rice 5-15% Adjuncts such as corn or oats 0-5% Buckwheat I've never really looked into it but, that seems about right.

That's a grant. Basically just a small container with a valve on the top and one on the bottom. It traps lose grain in the bottom. It also allows you to release air bubbles quickly. I bought the RIMS tube and assembled everything else. Pretty easy design. Bobby does great work. Let me know if...

There are a few shops right across the state line that have glutenberg. Also, check out Aurochs brewing in Pittsburgh. You can't get it outside of Pittsburgh but, it is a little closer than Oregon. I haven't tried it myself because every time I'm near there, the tap room is closed. They have...

I used ~30# in total. Keep in mind that this stout had a lot of dark grain that didn't help much with extraction. Also, I couldn't get an exact measurement due to the leak. I do stir every 20 minutes or so. I float the recirculation on top to help combat channeling. I used to use a mashtun bag...

That's smell might be from wild yeast. However, it might be from regular yeast. It's hard to determine a smell without actually smelling it. Lager yeasts tend to release a bunch of sulphur. Maybe your sense of smell is sensitive to sulphur or another compound. On the other hand, wild yeast can...

I always go to Bobby for my equipment needs. Thanks. Hopefully he can hook me up.

I have had a few questions as to how I do my brew days. So, I thought I would post it up for everyone to see. This is just an overview of my day and is not intended to say this is the best way above others. This is just how I do it and I get great results. Let's start! :ban: My brew "day"...

Millet just has better extraction and diastic power. Also, it is a tastier and more "filling" base malt. Rice is a little thin on the flavor and body.

Rice is a pain to mill. I would say a gap of about .025" would be fine. Honestly, .035" is good with proper enzymes. I have moved away from all one type of malt brews. I mix millet and rice. Eckert makes great speciality malts so I recommend experimenting with all of them. Not sure on mashing...

That is how you win competitions. A super delicious rye saison won't do as well as a regular delicious saison because it is out of style. The beer is being judged on how well it fits into the category. Some competitions weight this more than others. Even some judges weigh style guidelines...

Only use this product if your sister has tested it and is comfortable with it. Don't surprise her with a gluten reduced beer. Some still have reactions and some don't. Check the recipe section for gluten free beers. Depends if you want to do all grain, partial mash, or extract. A good start...

According to the brewing publication "Yeast" you should never underpitch. You should just use a yeast with a different ester profile. This yeast seems like a pretty resilient little guy and I'm not sure you will see much more ester production by underpitching. I have accidentally underpitched...

I did. Use maltodextrin. It is an unfermentable dextrin. Also, yes, play around with mash temps. Using less enzymes will help reduce attenuation, but it may hurt efficiency. Guess you have to hit that sweet spot.

You could add it after fermentation. However, if the beer tastes good now, I wouldn't mess with it. I'm saying to substitute some of the malt for table sugar. For instance replace 10% of the malt for 6-7% table sugar. That will increase attenuation and increase alcohol. Sorry, I thought you...

The only liquid yeasts that are GF are special order ones. RVA labs hooked me up last time. As stated White Labs is below 10ppm when diluted in 5 gallons. You can further reduce that by creating a starter and decanting. I have a black lager going currently. I split the batch between W34/70 and...

Powdered alpha amylase is designed to be used for wine. It removes starch haze (no idea how that happens) from the wine. It is designed to work at much lower temperatures than a mash. As a result it doesn't seem very efficient for non-diastic malts. Overnight mashes seem to help because the...

How much Clausenii did you pitch? Does 5151 actually have enough for a brett only fermentation? The brett will have a full time chewing through all those oats. Keep us posted!

I have done that before. It thinned the body out too much. Made it crystal clear and about 90% attenuation on a pale ale. Tasted fine, but I prefer the bigger body. I just add 5-15% table sugar to the fermentables to increase attenuation.

I recommend not using black strap. What is it called in Australia, treacle? Use that stuff. :thumbup: