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I have a barley crusher that has about 1000 lbs on it and its starting to function poorly. The knurls seem less sharp and while prepping to brew the other day, it 'broke free' or slipped many many times over the course of 20 lbs. I've read many of the threads comparing mills, and think I'll...

I've been very pleased with my IPA's lately, as have my guests and gift recipients, and so thought I'd share a representative recipe. There's nothing terribly original here, just lots of goodness! Most of my brews share a lot of the same parameters - OG of about 1.058 or so, IBUs calculated...

Did two 10 gal batches back to back, working by myself. Total time was a little over 8 hours. The last hour was in a moderate rain - I had an umbrella over my stand, but I got pretty soaked. Both were IPAs, around 1.060 OG, and 70 IBUs. The first was cascade / centennial with magnum for...

i was making beer today, was 99% finished, and while winching the kettle on my 3-tier christmas tree rig up to position to drain into the fermenters, the winch cable broke, the keggle plummeted down and broke the welds on the attachment hooks and spilled all 11 gallons and 12 oz of hops out into...

I think I've read so much about starters and yeast washing that I'm a bit confused and could use some help. I harvested yeast (US05) from a cake, and ended up with two quart jars with each containing I'd say 45 ml of yeast (out of 60 ml of stuff total on the bottom of each jar). About a...

So I've read the yeast washing thread (at least most of it) and have played around with the Mr. Malty calculator. Finally putting this info into practice and seeking confirmation that I'm on the right track. Last week I washed yeast from a 2nd generation US-05 cake from mid 1.060s IPAs. I...

I recently installed weldless fittings and a Blichmann thermometer into my 10 gallon Igloo MLT, but am totally disappointed with the results. With hot water only in the MLT, with constant stirring, it reads correctly. But once I add grains and everything stabilizes, it reads at least 15...

Have an IPA (OG of 1.066) fermenting now, with US05, and for the first week it was quite cold - mid 50's. As would be expected, airlock activity was slower than would be expected. I've raised the temp now, but what would be the expected consequences in terms of taste/flavors resulting from...

I have two kegs in the fridge now with IPA's that I don't like much. One was all MO for the base malt, and the other is 50% MO, with 15% rye. I thought that the 100% had a mild phenolic taste, a bit of cloves. However several people really like it and don't detect the clove thing at all...

I've been experimenting with water adjustment, and for the last 3 brews have been getting pH of about 4.8, at mash temp. I'm brewing IPAs with SRM according to BTP of around 13, using 2-row, and various amounts of rye, MO, vienna, and Crysal 60. Following are my water parameters: Initial...

As described in the thread '2Mash Series' in the recipes forum, I plan to make a 3 gallon batch and split it into 3 boils with different hops as a way to systematically develop my understand of hop tastes. I ordered three 1-gallon jugs and stoppers to ferment in, but had not really decided...

For my recent brews I have achieved pretty decent results, with efficiencies around 84%. One interesting observation is that my 3rd and final runnings (the last dribbles from the 2nd batch sparge) are still pretty high, at about 1.027. This would imply that if I did a third sparge, or...

I've done 10 all grain batches so far. My efficiency really increased on the last two brews, from low 70's to mid 80s. such that I overshot my target gravity by nearly 10 points. Some background leading to a question: - I am making 11 gallon batches, batch sparging in a 10 gallon...

Now that the pipeline is getting pretty full I want to do some more disciplined experiments. I plan to make about 3 gallons of wort, and split it into 3 different boils, using a different single hop in each boil. I'll ferment in 1 gallon jugs, and then bottle (ugh - I've never bottled - it...

After hours of study today here on HBT I think I have gotten a decent grasp of water chemistry theory. Here is my water as delivered (from a well in Virginia) Calcium (ppm) 3 Magnesium (ppm) 4 Alkalinity as CaCO3 25 Sodium (ppm) 6 Chloride (ppm) 0 Sulfate (ppm) 7 Water pH 5.9 Amazingly low...

I really need some assistance regarding units of measure in water reports. My report is presented in terms of mg/L. Important numbers are: Alkalinity 25 Hardness 23 PH 5.9 Sulfate 7 Sodium 6 Calcium 3.1 Chlorine 0 Magnesium 3.7 This is well water from the Blue Ridge mountains in...

I've been experiencing consistently high attenuation using US-05 in various pale ales and IPAs. For example recent recipe used approx 50/50 2-row/vienna, with 4% rye malt and 8% crystal. OG was 1.060 and FG was 1.008. I'm quite confident in my gravity readings (taken with refractometer...

Within the last week or so someone posted a picture of a corny keg top (the removable insert with the big o-ring) to which a sanke fitting had been welded. Can someone direct me to this picture? Also, is anyone making these for sale? Thanks

Have gotten turned on to some Rye IPAs lately and really like them. So here's a reciple, going for just a PA gravity and alcohol level, with moderately higher hoppage. From BTP: Kettle Volume: 6.73 gal (S.G.: 1.047) Boil Duration: 1 hr Evaporation: 1.0 gal Water Volume Added: 0.0 gal...

I'm a new brewer (3 AG batches so far) planning for Sunday's brew. I love SNPA, Celebration, Two-Hearted, etc. I consider Bass Ale to be okay. I have in inventory Centennial, Cascade, Magnum, Perle, and East Kent Goldings. With that background, is there any merit to using a bit of Fuggles...