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I am not sure why you would do this. As I see it, you would be doing 3 mashes instead of just 2 mashes. Wouldnt this make your brew day longer, or is that not your concern.

nice, i dont plan on buying these until my pasta roller fails on me or I just feel like spending more money.

:drunk: I am wondering if the knurl on these things is good enough

I bought this pasta maker and built my grain mill this weekend. I haven't used it yet, but remembered seeing posts about the crankandstein. When i looked at the pics of the crankandstein i remembered seeing rollers like that somewhere sometime in my life, and today it came to me. Bike Pegs...

username is st0neski

this is what i think as well and why i havent freaked out yet. thanks for your reply

Other then the junk on the neck of the carboy, the rest of the beers looks to be doing very well.

I brewed an IPA yesterday with an SG of 1.070. Pitched some S-05 yeast into the better bottle by just sprinkling it in. I think some of the dry yeast might have clung to the neck of the carboy and the pictures below are the result of the little yeasties being hydrated but I wanted you guys to...

Yeah, i definitely had him take them out and toss them in the fridge standing up. He got them yesterday.

I have sent out some bottles to a buddy and was wondering how long he should wait for everything to settle out in the bottle. Besides the stuff floating around in the bottle from shipping, the beers are ready to drink.

makes sense, thanks

That makes sense, but I guess it would be more of an option with a bigger brew where you wouldnt want to have more then 8 gallons of wort to boil down. Say you want a really high gravity beer, but don't have the capacity to boil that much wort. Then would this method work well?

So I have been doing all grain for a bit now and have been getting around 70% efficiency. I do a double batch sparge. I was talking to a buddy about it, and he asked if I thought I would get a better efficiency if instead of adding clean water to the second sparge, what if I took the wort...

I have had this same situation happen to me as well this month. My first kegged batch was my best batch ever and didnt taste like homebrew which I have found with the rest of my beers. I also am not hesitent to let people try this one, luckily though, i have not had anyone over since I tapped...

irregularpulse. I didnt keg when the beer wasnt ready, just kegged before the keezer was ready :tank:

Great, thanks for the explanation guys. irregularpulse, nope, not confused, your explanation was perfect.

So even though it has been sitting at room temp/serving pressure for a month, it will still need a week to equalize at the cooler temps?

I filled my first keg over a month ago, and it has been on co2 for the same amount of time at 12psi. But it has been sitting at room temp this whole time. How long should I let it sit int he fridge before serving it?

good info guys, thanks.

I guess not, since I can just take the connector off the gas line and co2 doesn't come spraying out. If I would have just thought a little harder, I would have come to realize that.