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I rinse right after I rack beer out of the carboy. Refill to half full with tap water, add about a teaspoon of dishwashing soap and brush. I rinse until clear and dry upside down. On brewday, I'll rinse once more then siphon about a gal of star san from my sani-bucket, and let sit until right...

I just brewed a witbier a few days ago using the peels from LHBS. It's the second batch I've brewed, the first was excellent.

Welcome! Sioux City here.

Thanks man....room's not an issue so I'll probably rack to secondary and forget about it. as far as length of aging.....what do you guys suggest? I keg, so I'd rather keg and carb when it's ready to serve instead of kegging and carbing pre-maturely just to sample it as time passes.

Just finished a 5 gal barley wine. Had a great OG (1.092) I've never brewed one and was just wondering where you guys age your BW's. Do you leave it in primary? Secondary? Chill and leave in the fridge? Thanks a lot!

I just use the carboy brush and dish soap. You need to bend the brush to match the profile of the shoulder of the carboy.

Thanks a lot Catt!

Maybe I should use even less heat when bumping mash temps then????

.....vac gauge........excellent idea. I have a couple in the shop! :) I didn't suspect too fine a crush...another excellent avenue to explore! Would too fine a crush be evident by a layer of sediment on top of the grain bed the consistancy of baby powder after vorlauf and lauter?

I was thinking air off the bat.... I have zip ties on the barbs now.... I'm going to change that to hose clamps asap. I checked the screws on the pump head to make sure none were loose...they were all tight. When applying heat I've always made sure to use just enough heat to raise the temp a...

Ok...WTF??? For several batches now, I've had multiple loss of prime issues with the pump when recirc during heat application to the mash tun, or during vorlauf. (My MLT is a 10gal Blichmann and the silicone tubing is connected with brass QD's). Intitally I assumed my flow was too high during...

I'm really sick of dumping the yeast cake after I rack to secondary. It seems like such a waste. Can I transfer it to a sanitary container, pop it in the fridge and later, use it as a starter?

Extremely happy with it! Couldn't have had a better surface prep.:rockin:

LOL...yeah, played about 24 years now. Been in groups for most of that time, playing everything from jazz/swing/big band to blues, funk and metal. I'm in a blues / classic rock group now ,having a blast. It doesn't matter what genre I play, it's just fun playin, ya know? I'm working on...

After several calls/conversations with the powder coating guy, I couldn't get him to commit to telling me the powder coat would withstand direct flame. I decided to go the high temp paint route. The first pic is right after the rig was sand blasted.

Man that's a huge grain bill! What was your post-boil OG? Sick fabrication skills BTW, you suck.

What was your batch size for the session pictured above?

So I'm sitting here, layed up after losing a wrestling match with a chainsaw, and was doing a bit of reading (Dave Miller's Homebrewing Guide). He suggests that, maturation of ales of normal gravity, isn't required...aside from a day or two in secondary. He suggests crash cooling the beer...

Just started brewing in Jan '09 40gal YTD +5 next Thurday and +5 next Saturday.

Para OPS in .45ACP is the sidearm I carry. The dive flag avatar represents the fact I'm a rescue/recovery diver.