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Dunno. Just a thought. By caramelizing some of the sugars you don't have to worry about fermenting it too dry. Might bypass some of the issues I've read about some people's yeasts not converting the fermentables completely and ending with higher than desired FG's.

Just happened along this thread by accident and read it all the way through salivating. I've never made mead before, but I think I'll try a 5 gallon batch this weekend. I don't have any experience with it, but has anybody considered distillers yeast?

Excellent! Now I can't wait to get home in a few days and brew!

Thanks for clearing that up Doug. Makes sense now. So, mashing for a 5 gallon batch in my 10 gallon cooler I should be able to fit all my grain and water at once and not likely need a sparge. Assuming efficient conversion and reaching target sg. But I will if/when I do a larger batch. And...

Thanks![emoji482] Still learning about this all grain gig? I've seen a few posts regarding raising water temps to mash out. Still not solid on the process or why. What's the purpose of this?

After reading this a few times and brainstorming I'm getting more and more curious about this BIAB option and using my existing cooler. Let me see if I get this straight. 1. HAHB* (should go without saying, but want to make sure I get it all) 2. Preheat cooler 3. Drain preheat water and pour...

Thanks! Where'd you see the 630's at. And do they come with the shanks, nuts, and tailpieces? If not, where might I find them?

So, I found a pair for $55 including shipping. Just what's in the pic. Does this sound like a good deal? What else would I need to hook up to beer lines and what is that likely to cost? I'm looking to do a coffin top keezer build similar to some of the designs I've seen here.

Way out of my budget right now, but looks pretty cool. https://www.thebeerbug.com/

Will do. Luckily there's a Fastenal near the house. Thanks for the heads up. Is there any benefit to using longer than 12" of stainless mesh sleeve? And should I run something more rigid through it?

Right on. My buddy is giving me the cooler, so just a matter of picking up the conversion parts.

The first batch I did on 11/9 had liquid about 2" up the sides by the time I left on 11/11, so that looked promising.

Dunno yet. I left for work on the 11th and won't be home til the 2nd. My roommate hasn't texted me about strange odors from my room or the house blowing up, so I'm expecting tasty good things when I get home. [emoji482]

Thanks for the info fella's. My thought was to heat my preheat water ~180° in the keggle and transfer to the cooler/MLT. Then heat the strike water in the keggle. Drain the preheat water into a bucket and save to reheat for batch sparging. Fill MLT with strike water and carry into the house...

I'd been on the fence about the thermometer. But a sight tube would be more immediately beneficial. Where might I find a quality, inexpensive diy? As far as BIAB, I've gotten this recommendation before. How do you maintain constant mash temps? All my brewing is done on the back deck outside and...

Cracked cylinder

Head case

So, I've got a couple of extract batches under my belt that'll be ready to keg when I get home in a week and I'm wanting to jump into all grain. I've made a top-cut sanke keggle, so I can do big boils. I just need to put the spigot on and eventually a thermometer. I'm thinking about building the...

Took me a little over three weeks to get through all 5251 posts. If I'd have started a batch on the first day id be drinking it by now. Went to my local Asian market after the first hundred or so and picked up 5# each of Jasmine, Korean sweet, and sushi rice and after some digging found the...

I've also got 10gal of an extract doppelbock pitched with the WY1056 split between two carboys that I started the day before I left. Forgot to mention that I turned the heat down in the room to 55. So the doppelbock will have been 3 weeks in the primary when I get home. I plan on kegging half of...