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I am using a 5 gallon cooler, it is all I have space for in my apartment! Wish I could do a 10 gallon one for the 5 gallon batches. I haven't heard of using aluminum foil, I might have to try that for the next one. With the 2.5 gallon batches, there is definitely quite a bit of head space, so...

I usually a gallon or so of hot water around 180 or so to my MLT, then drain that water before adding in grain and strike water. I just reuse the water I drained and gets reheated for the later sparge. I managed to get two 2.5 gallon batches in a brewday yesterday, and though I only have...

Ok,so I failed to mention that in the post, but yeah, I am preheating the mash tun. I appreciate the feedback everyone! I think next go around I will try not stirring it and see what my temps are like this time around. Got the water heating up already for an IPA recipe I have been working...

So after a couple of years doing the all grain thing somewhat half-a**ed and especially lately making some severely underwhelming beers, I have finally started to put in the effort and get my system completely figured out and dialed in so I can get some consistency. I noticed a marked...

This was actually one of my first all grain recipes. I screwed quite a few things up (mash temp, ferm temp, etc). And it was still amazing. I would definitely give this one a shot.

Wetland biologist. Basically I play in the mud.

If the calculations on brewer's friend are accurate, mine is carbed to about 2.25 volumes. It still feels a bit on the thin side, and I think would definitely benefit from a bit more carbonation at least from the bottles I have had so far, and its been 5 (6?) weeks since bottled, which should...

Just bottled this last weekend and I cannot wait to try it! Came out fairly dry at 1.006 FG. If this is as good as everyone says, it's definitely going into rotation.

Thanks for the responses! As to the variables.. Im checking the gravity with a hydrometer, not a refractometer. However, I am wondering about the unfermentables in this recipes, and that might have something to do with it. I mashed for 90mins stirring every 30 mins, with the temp...

So, could use a little help on deciding what to do with a Belgian Tripel I made two months ago, I'm not quite sure whether it actually has a stalled fermentation or is ready to bottle, and I just ended up with a high FG. This is a 2.5 Gallon batch, with an OG of 1.082 After three weeks...