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That was my first thought as it's been a while since I've brewed but I always leave it hanging upside down so it drains out.

Yeah definitely integrating a ball valve into my next chiller. I hadn't gotten a gravity sample beforehand but it generally comes out around 1.055, was right at 1.03 after the blowout, wound up at 1.05 after the dme. My backup carboy is occupied with some cider so the leftover wort is sitting in...

I always just use the hot wort to sanitize. I guess the cold water flowing through the hot copper found a weak spot and that's all she wrote

I'm hoping there wasn't anything too nasty inside the hose or chiller, but it was in the boiling wort for 15 minutes before I turned the water on. Should've killed anything inside the copper tubing at least

Haha the hose bib is on the other side of a fence from where I brew and the copper tubing got a huge split in the bottom coil so it took a minute to figure out what was happening and another little while to get it shut down. 1/2" id chiller moves alot of water pretty quick

Might be building a cfc tomorrow...

Just got done brewing a batch of my favorite amber, everything was on point, no problems at all until I killed the flame, kicked on the faucet leading to the immersion chiller and noticed as I was stirring away that I had significantly more volume than I had a minute ago. Apparently my chiller...

Here's the grist I have for my take on the recipe. I may very well have used 4 oz though I like to tweak my recipes. I actually won a local competition with this one. For whatever reason I've never been able to get a nice ruby red with midnight wheat or black malt.

I find that chocolate malt works better for me for that nice ruby shine. If I remember right I use 6 oz for a 10.5 gallon batch

None honestly

I think an APA with mosaic is hard to get wrong. About 10lbs MO for 5.5 gallons will get you around 5% depending on efficiency/ attenuation. Throw in 2 oz mosaic 10-15 minutes before the boil is done, 2 oz at flameout, chill and drop in something neutral like us05, dryhop with 2-4 more oz if...

I dunno. Seems the authorities down there are pushing an anti- homebrew agenda. I read an article the other day about a south African couple who died from drinking poisonous tepache (fermented pineapple) just seems suspect to me

My very own cascade amber recipe. First attempt and it is a winner.

First fruit cider recipe here, just looking for feedback/ pointers. Here goes 2.5 gal treetop 100% pressed honeycrisp juice 192 oz (2- 96oz jugs) great value apple juice 138 oz (3- 46 oz jugs) indian summer tart cherry juice 24 oz (2- 12oz cans) 100% pineapple juice concentrate Will dump...

Either your hydrometer is off or they didn't include as much extract as they should have.what kit, what was included weight wise, what was the target OG?

Usually I'd go for a hop schedule closer to yours but I'm tinkering with this recipe on request from my mom whose favorite beer is fat tire. How do the hops shine through in your recipe? Looks delicious to me

Just looking for some feedback. First time crafting an amber recipe Batch size: 10.5 gal Efficiency: 80% OG: 1.055 FG: 1.014 ABV: 5.4% SRM: 14 IBU: 29 GRAIN BILL 12lb US 2 row 5lb Munich 10 1lb c80 1lb c40 1lb victory 4oz chocolate 350 Mash 154f 60min HOP SCHEDULE 1 oz...

Haha I'm pretty dumb but not dumb enough to seal off a keg with dry ice sublimating in it. Either would let it finish up before transferring or at least make sure it's done before I seal it. You guys have convinced me it's worth it to just spend the co2 to get a good full purge anyhow so yeah...

Tannins aside, you want the hull intact to act as a filter/ avoid compacting your grain bed and getting a stuck sparge. For steeping I can't see a downside to what you're talking about other than unnecessary effort to sift the hulls out

Thanks for the suggestion I'll have to check and see if I have any willamette. Maybe swap out an oz of the 10 minute addition?