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Mine has the silence. It used to be loud enough to hear clear across the house. Now I sanitize a short length of vinyl tubing and slip it over the stir-bar. Ninja quiet.

Thanks for all the input. I'm not to afraid of playing with the water a bit. Worst thing that happens is I'll dump a half gallon test batch. I guess the best thing would be to compare it to the batches I make using store bought spring water (for which I also have the water quality report)...

Here are the ones that I like: Pentek Pleated Cellulose-Polyester ECP1-10 They are a bit pricey, but I back flush them, and can usually get 6 or more beers per filter.

Hi peoples, I just got my water report back from my new house. I have been using bottled water previously, but I am moving towards using my well water. I have attached my water report for my well water and I need some help adjusting for a pale ale. I plugged everything into brewing water...

2-3 Minutes might have been a bit low but I can probably do 5 gallons in no more than 10 minutes. Maybe it's the difference between plate filters and cylindrical ones?! I use 9-3/4" Pentek Pleated Cellulose-Polyester ECP1-10 which, according to the datasheet, can do about 10 gallons per...

I filter with cylinders. It should look like amber glass even if you roll the keg down Everest.... I'm gonna say your filter probably is crap. When it comes to filters there are the marketing numbers and then there are the nominal numbers. You want 1 micron nominal.

You can always filter which is what I do :) most people poo poo it, but in my mind, it does what others wait weeks for in about 2-3 minutes.

High temps did it to me. Try 105.

A thermapen. What a quality of life upgrade. I am assuming your doing temp control already, and all the other basics.

I'm really sad. I was local to this brewery in college, and it is basically what got me into craft brewing. I feel really bad for the guys working there.

I'm just going to chime in and say, this is not how it works. There are 1 - 2 busy hours 3-4 days a week. The rest of the time you are making crap. Unless you are a fine dining waiter, you would have to be high as hell to think that servers are making 75 an hour. My personal philosophy is...

I don't watch basketball, but chances are that I'll have some Glacier Pale Ale. : )

I prescribe thee 10% honeymalt in thy grist. Go forth and make beer.

Make sure you use a yeast calculator so you don't end up over pitching. If I remember my Yeast book correctly, you need about 1 cup of healthy yeast per 5 gal batch.

When you are willing to put up with the shock jock crap on brewing podcasts in the hope of learning something new.

I've found that an old t-shirt works. I normally bring back 6 or so FFF beer or Revolution beer from Chicago whenever I go. Have had great luck so far.

Ugh, I'm probably going to have to pawn my brew gear. : (

I think you might have misread us. The sugar is for priming which is necessary if you want carbonated beer. The only thing you can really do to reduce sediment is to let more yeast drop out in the fermenter, or bottle from a keg. I personally think yeast tastes like death so I filter and...

Yeast flavor, commonly known as "yeast bite" has a bitter flavor to it, a very sharp one. What I would do if I were you is try to identify this flavor in a bottle vs in the lack of it in a glass. If you do prefer this flavor, that probably means you would like to reproduce it. The closest way...

There are plenty of good breweries in NY. Ithaca is pumping out some decent beers, Brooklyn Brewery certainly beats Sam any day of the week. Rochester has Naked Dove brewery which is O.K. It is hard in NY as we are such a diverse state. You have the rednecks/canadians up north, a-holes and...