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With the dilution water and priming sugar I ended up right back 1.020. I opened one bottle this morning to let it go flat and it is reading 1.018. I figure once I get a couple in the 1.015-16 range I will just stick them in the basement where they can sit for awhile at 55 or refrigerate them...

.75 gallons an hour for a 6 gallon boil.

It was WLP 530 Abbey Ale, I think we cross post when I was editing. I did a 1L starter it was 2L, I remember debating whether or not to step it up, probably a bit small. Although this was the first time I needed a blow off tube, it was flowing out for about 3 days at 63F. It had been at...

I brewed a Tripel based on Jamil's Strict Observance. I was targeting an OG of 1.082 - hit 1.092 instead. Some bad maths, 90 min boil and a bit higher mash efficiency than expected. It fermented really strong at 63F for about a week, I then brought it up to 70 for 2 weeks. It finished at...

OP hear, I mashed at 152, at 30 minutes it was down to 149.7, I added water to get it back up to 151.5. That was the extent of my notes. That was one of three ventures into my wheat trials. Comments welcome but I will stick to torrified wheat if I try it again.

Thanks all, I thought the magnum would be a good choice just needed to confirm I was doing anything blasphemous.

I am will be brewing a ESB, essentially 12lbs MO, will be finishing Kent Goldings but want to bitter with some of my hops in the freezer, got Cascade, Chinook, Centennial, Columbus, Amarillo and Magnum to choose from. Any suggestions?

I would try a thicker mash, maybe closer to 1 qt/lb, it will be thick. Then sparge what you can.

Looks like fermentation to me. Depending on your hop schedule I think you are going to have a pretty malty beer though.

My supermarket beers are Odell, Sierra Nevada, and Boulevard. I don't consider myself a beer snob at all, I will usually drink whatever is available. On that note I probably wouldn't select a bar or restaurant if they only served BMC.

The water around the bucket will reflect the temp of the fermentation much more accurately than air, you are probably getting a better reading than if it was a bucket surrounded by air.

1. I would not worry about efficiency issues with batch sparging, or any other method for that matter. 2. Until you know what your efficiency is don't try to overcompensate, just have some DME on hand or let it ride. 3. Software will help, or do your math, whatever you chose keep a record.

Dry hopped with 1oz of Amarillo and another of Columbus and bottled today. Got a great taste, the hops really shine, I am digging the wlp029 for ales honestly. It would be tough to duplicate this recipe without a hop back put I think the grain bill is pretty damn close, thanks to all that...

IMO, I would go with a full boil if you can, the guys that got me into brewing do partials, they make good beer, but we agree the full boil makes a difference.

Even those will struggle given most are just "professional" grade for residential consumers. Anyhow, if you buy everything because you MIGHT do something in the future you are going to be making some tough calls, especially if you are going to go top of the line. Get yourself a decent 9-10...

Yes, do not use galvanized. Seriously, if you can't find any SS I will pick you up some and send them to you. But by no means do you want to use galvanized.

Yes, I cold crash Kolsch 4-5 days then bottle, no problems. Nice clear beer.

Only time I have had a ring around the bottle was with flip off tops, if you are using those you may need some new gaskets.

w00t! Glad you enjoyed it. Cheers!

Solid recipe IMO, it has been awhile since I Mad Hatter, I have no comparison, but as far as IPA's go; Brew it. Opinion (on this recipe): Nice American IPA, good backbone has some malt, hopped nicely - not for the weak at heart but not over the top. Good Balance. I should be in tasting...