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I currently batch sparge and now have the set up to Fly sparge. What is your take in Fly sparge vs Batch sparge? Give me the good and bad.

When I add oak chips to my fermentation, how long should I leave them in there?

What about oaking it?:rockin:

I just pitch this yeast aswell. Thats a great question. It's in its third day I kept it at 68 for the first three days. I did not know I needed to raise the temp on it. I look forward to some answers.

I don't even know, The brewery is brewing up 2 barrels to be split up between all of us in the group. I will most likely pitch with in a few hours of flameout.

I just pitched Wyeast 1214 Belgian Abbey in my belgian dubbel. Any thoughts on that yeast.

My HB club is doing one of those things where we all meet at a local brewery and and take 5 gal. of plain ESB to ferment at home. I have some ideas but I would like to see what all of you think would be good. 1. What yeast would you use? 2. What hops to dry hop with? 3. What other things...

Thanks for the replies, That is what I was thinking but it is nice to hear it from someone who knows.

I am new to the All grain world, But I have been brewing partial mash for a good time now. Here are my questions. 1.When I vorlauf is there a set number of times I should do it? Or is it till its clean and particle free? 2. When I have drained my first runnings in to my boil kettle and...

Love your IPA one, so cool.

http://bearfootbrewer.blogspot.com/2014/02/citrus-ipa.html

Awesome info there man. Thanks :mug:

Nice:rockin:

I also found that their numbers were a little off from what I and others would get.

Has anyone been out to White Rabbit Brewery? I have been helping brew over there lately. Its a must stop if you are in the Fuquay, Angier or Lillington area. 219 Fish Dr, Angier, NC 27501:mug:

I have been using Brewtoad. does any one else use it and what do you think of it.

The edit was to get me exact temps. If you go to post 15 you can read all of it.

149 is the low for is Alpha-amylase , the enzyme that breaks down the starches to fermentable sugars. any less you get a wort rich in starch chains AKA dextrin sugar. Dextrins are non fermentable. Now there is a enzyme that work at a lower temp (Bete- amylas), but with out giving...

yes I agree with you probably is a low yeast cell count and low fermenter temp.

I go with honey ( 3 tbsp per gallon)