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The French press was used just to strain the tea ingredients from the liquid. It's just what I use for teas and coffees. It has no real advantage to putting the ingredients into a mesh bag and steeping in a pot.

Im guessing you are using the HBTalk app? The full site has it listed. For some reason the app doesn't show the recipe stats that you're required to fill in when submitting a recipe—like OG and yeast. I can't edit that info either. It's listed as safale 05 but my favorite so far has been...

Yeah, I'd be concerned about it thinning the body more than anything. Perhaps you can add some dextrins to the water?

I always buy spices in bulk. Vanilla beans are less than a dollar a piece that way. Prepackaged spices of any sort are a complete rip-off. Don't you have some hippie co-op or a whole foods? My local QFC has an excellent bulk spice section.

60L. I use Hugh Baird but most English Malts labeled medium will be around the lovibond. Love those English crystal malts...

I used wyeast1968 once with hopes of getting a little more residual sweetness out of it. Strangely, it gave a drier impression than the 1056. Now I just mash at 156-158 with 1056 and like the results better.

The ibu's for each addition are: 25 IBU at 60m, 9 IBU at 30m, 2.5 IBU at 5m. Look for an online IBU calculator to figure out what amounts you need to hit those numbers with the alpha acids of your cascades. Since the 5 minute addition is really just aroma and the IBU is not the important figure...

Hopefully people that make this beer really think the spice step through completely. Spices are extremely variable and if you just make a quart of the tea using my directions and just toss it in the bottling bucket without tasting it, you'll likely flub the beer up. If you are bottling the beer...

A late reply, don't make it over here as much as I used to... The beer has very little chocolate character–think amber ale–since it's only 3oz (I'm not sure why I listed it as 3.2 oz, I'm really not that particular, honestly). Also, its a low lovibond chocolate. Most shops have it labeled as...

I use 1.25 qts per pound of grain for all my beers and mash for about an hour. Uh.... serious? :drunk:

No experimentation necessary. It will curdle.

Crazy and correct. There are better ways to make beer cheese.

Hold those bottles up to the light and see if you can see yeast lines or crud stuck to the insides. Home brew has a lot of yeast and proteins that can be tricky to remove. Use oxy clean rather than just a rinse.

1.030 sounds about right for that grist mashed at 158F

The 10 gallon cooler is perfect for 5gal batches. I've made beers with grain bills from 8lbs to 17lbs. I probably could've gotten more grain into it than 17lbs.

I know what you're saying. I did this first but the piece doesn't sit well into the connector and looks kind of wonky and halfassed, plus it came disconnected too easily. I like the nice secure seating of the manifold with the bend.

Except that if you don't bend it the manifold won't sit flush on the bottom of the cooler. Half of the manifold is raised off the floor of the tun without the bend. That's bad.

Only if you don't have a tube connected to your spigot that's lowered into your kettle. The tube pulls practically every last bit of wort out. If you just opened the spigot without any tube connected to it, you'd have a quart or two leftover (dead space). Make sense? Think vacuum or...

Lol. Nonsense! I attribute that great house flavor to my cruddy mashtun an manifold. Seriously though, it gets cleaned. It does look nicely stained and a little dirty in the pics though. It's three years old. As for the torching, I slowly spun the piece about 3-4 feet away from the flame ad...