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Someone already mentioned backer board, but for Plywood, you would want a sacrificial board in front and back....especially with a straight bit

hmmm - i just brewed a red this weekend - and it was recommended that the roasted barley and black patent be added for the sparge - not the entire mash - and mine so far looks to be a good color. Just a thought.

The first year my wife and i discussed this was when my son was 3. I grew up with the presents wrapped, my wife grew up with them unwrapped. We did not agree. I took a poll at my work and the results were 50/50. My wife said if I really wanted them wrapped, then I could do it. - Guess I am...

I let it sit overnight - and I use campden...but i may try one without the tablet. I don't smell any chlorine after it has sat overnight....

I just went to my local shop on Wednesday, and they only had Wyeast - no White Labs. Maybe there are other factors at work.

if i recall correctly - midwest kits are geared toward 65% efficiency also - may have to do with a conservative crush.

from one fermometors makers site (http://tkachenterprises.com/Products.html) so I don't know if all stick on thermometers are equal - but this seems to support what Jamil mentions

Welcome from good old New Lenox, IL - not to far from you.

hmmm - i am doing all-grain, and use a wort chiller. as far as temp control, i use the "swamp cooler" in the warmer months, otherwise my basement keeps it at a steady 63 on the thermo in the cooler months. This is the first beer I have had with this issue, and was the first time I used us-05.

i just experienced the clove taste with us-05 in ed worts pale ale recipe - everything went great on brew day. Air lock was active within 4 hours of pitching. When I bottled after 3 weeks in primary at constant temp of 63, i tasted the clove flavor. It has only been in the bottle for 1 week now...

Huh - I have a pale ale with us-05 almost ready to bottle - kept at 63 the entire time. Now I am worried. This is the first time I have used us-05. Guess I will know soon enough if I find it too estery.

that looks nice...this is next on my list. Just washed bottles for two batches and that sucked - time to keg. The first pic is cool. Is there an advantage to having the collar attached to the lid so both lift up? Is it just to minimize lifting corny's into the keezer?

I only use the stick for preboil volume. As soon as the wort chiller goes in the pot, the stick would no longer be accurate. So far, I consistently boil a gallon over an hour.

I do the stick method. I just poured my water into the pot one gallon at a time - then put a mark at the line the water made. Close enough for me.

I have used the blue igloo cube - 10gallons... I added insulation to the lid and cover it with blankets. 3 brews so far with it. The first one held temp for the whole hour - that is on a moderate temp day. I just did two batches end of February and the temp in the garage was about 50-55 and I...

I did do that for the red. I was concerned that the bicarbonate level would be a problem - but maybe i will try it next pale.

5.5g Irish Red - yesterday - Wyeast 1056 first time using my tap h2o and new barley crusher:rockin: 5.5g Ed's Wort's Haus Pale Ale - today - S-05 bottled water (afraid to use my Chicago supplied water for a pale)

I am going - this will be my firs beer fest, so I am stoked. going with the brew club from my church - yeah you heard that right.

thanks for all the feedback. :mug: I see that some vendors do have it, but it is all I need to order at the moment and the shipping is more than the product, so it will have to wait until i can include it in a bigger order. I couldn't get shipping costs at the online vendors I normally order...

doesn't seem to be instock at the online retailers - any ideas?