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I made a Christmas Ale this weekend and probably screwed up the spice addition. I believe I was supposed to add the spices with 10/15 minutes to go before flameout. Instead I boiled for the entire 60 minutes. Recipe called for 1oz fresh grated ginger and 2 cinnamon sticks. What did the 60...

Count me in! Awesome giveaways.

I do as Hammy does. Pour half the solution in the bucket right off the stove and then pour the rest in after a couple gallons has siphoned.

i had the same problem and i was just getting sloppy with the process. Luckily I took great notes during and after to correct my problems. I underestimated how important it was to... Stir. Stir the mash vigorously at dough in, and halfway into mash. Stir real well again for sparging to make...

if we won the lottery, i'd love to start a brew pub. I'd hire a restaurant manager to take care of the food and daily operation, while I would be in the back making beer and stocking the bar. a brew pub with original beer in my area doesn't exist, and there's a town 20 minutes from my house that...

I use just the turkey fryer setup. While mashing in the cooler, I heat all my sparge water in the boil kettle a little hotter then usual, and dump that into another cooler to maintain temp as best as possible. I also heat up more water then I'll need just in case I make a mistake, since the...

Sorry all, no pics. there wasn't much of a mess really or else I would've. Only thing to note was some green streaks on a broom and on the concrete, and an airlock half full of krausen. If my floor joists were painted a nice green/brown pics would've been posted. My mash temp was 154...

Yeah i had an airlock that will now be used as a blowoff tube. The mess wasn't that bad really. I had a big piece of cardboard set up in front of it and the bucket sits in a corner. The room/closet is in my unfinished basement... so no worries really. My only real concern is infection since I...

Not any warmer then before. It's 66 ambient in the basement at all times. I little on the warmer end, but not too crazy. This yeast is killing it down there though for some reason.

Well it finally happened to me after 6 batches (3 all grain). I went down to the basement this morning to check the bucket and I see my thermometer laying outside the closet... my first thought was DAMN CAT. but as I entered the room and saw my lid off and green streaks on the wall I knew what...

That was my first brew. It turned out pretty sour and yeasty though. 1st of all, it was an old kit... not my fault it was a gift and I didn't know any better. 2nd, I fermented this at 72 degrees ambient, my bad. The beer was drinkable, but it wasn't really what I'd call good. I'm sure it's a...

I've made it with both 151 vodka and everclear. Being in Ohio myself, I stock up on everclear when going out of state. The 151 vodka will work, but it doesn't compare to everclear. As far as aging goes... I wouldn't bother with it much. I've had it at 1 day old and 1 month old and there isn't...

7.5 gallon kettle is enough but 10 would be ideal. I've been doing fine with my 7.5 gallon kettle, but I can't hardly take my eye off it till about 20 minutes into the boil. It would be nice to get a boil going and be able to do other things. Especially for the hot break. It slipped my mind once...

Wow, I'm really appreciating all the great word of mouth for Fastenal, my employer. Too bad none of you live near me or else I would've really hooked you up. We break packs and I probably would've floated you a discount. You can always place orders online and pick them up at your local store. If...

I would also think using older crushed grains that sat for months would make up for small amount of efficiency loss. 5 months is long time to me, though. I'm on edge if I have a crushed bag sitting for 5 days.

yeah I know the feeling. I now avoid twist top brews like the plague. I wasn't paying attention once and bought a six pack of moes taproom pale ale. Man I was pissed when I realized I "wasted" money on beer. Beer was good, but I didn't get that bonus of extra bottles.

Quick clarifying question: On my only AG attempt (achieved 80%) I mashed for 60min at 152 degrees. I added 6 quarts of 180 degree water to raise the bed temp, stirred, vorlaufed nearly a gallon then emptied. Then I split my sparges to two, 170 degree water, stirred, vorlaufed 2 quarts and...

whats considered a high temp and a low temp then? 152 appears to be a common temp. How low could you go before you hinder efficiency, and how high can you go before you risk tannins and off flavors?

Well judging by the calculators, I got around 85% on my first AG batch. That's unbelievable. I must thank everyone on here for there comments and suggestions over the years. I've been scouring these forums for about 3 months soaking up all the information I could handle. Now I just need to get a...

After 2 Brewers Best batches (1 subpar 1 good) and 1 Northern Brewer extract kit (turning out pretty good) and 6 months... I decided it was time to move on to hopefully greener pastures. I decided to go with Edwort's Haus Pale Ale. I think everything went allright, it took me about 4.5hrs...