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I guess the pics didn't load when I posted it on CL. Yes Mike time to move on

I'm moving and need to part ways with my electric homebrew system. I'm attaching the Craigslist ad with more details. http://philadelphia.craigslist.org/for/5597899384.html

Mash around 1.25-2 quarts per pound of grain. 1 is a little to dry. Then after you drain that sparge the rest until you reach your 11.5 gal. You can mash more and there are some people who like that. But it's a matter of preference. You sparge after or simultaneously as drain the initial...

What was your OG? I would let it sit longer. When did u put cherry in ? Mine was usually around 1.015

Hey toadfuller, sorry I didn't see this. If u want to use 10lbs of cherry feel free, just make sure you have a large enough fermenter. That takes up a lot of space. I think 1-2 cans of puree would be better in my opinion.

I did 2 separate bottlings of the carboys. This way I created 2 slightly different beers from the same batch of wort. I do that a lot with my beers to find out how the different yeasts work, and one may turn out better. In this case both were good. The 002 accentuated the smoky profile...

Hey everyone, I made up a starter about 3 weeks ago for an oatmeal stout...Brew day came and we brewed only brewed a Saison instead of Saison and Stout. So on Brew day I stuck the Starter (still in flask with foam top) in the fridge, basement beer fridge not much action lately. Now 3 weeks...

The first addition raises it to protein rest temps then add the necessary amount of boiling water to raise the mash to your desired sacrafication rest temp

Here are a couple of good mash temp calculators. These are what I use and they tend to be pretty accurate. I am not exactly sure what else you are asking? I tend to go with 1.5 quarts to pound ratio for a single infusion mash. Just add the water and the grain at the same time...

I also would take away the crystal and replace it with 2 ounces of Special B and 3-4 ounces of Melanoidin Malt. I would also reduce late hop additions. You want an Ofest balanced not hoppy

Thanks for the reply, You soak fruit in Starsan? I have never tried that...it doesn't impart flavor or anything?

Ok So I have 4ish gallons of Orange Blossom honey that has been fermenting about 3 days now, bubbling along. OG 1.130 Yesterday I was able to make a deal at the end of the farmers market for a few pounds of tree ripened apricots! Couple questions, I don't think I want to turn the whole...

I am doing an Amber ale in June and since I do 10 gallon batches I was going to do 5 of wlp001 and a 5 of all Brett... 1.060 sg and 50ish IBUs with Citra/Columbus Thoughts? Think it will be tasty?

I used regular bottles and some Belgian caged. Regular were fine. Good luck Adam

Thanks for the reply Maxout...That is kinda what I was hoping to hear that since primary was done it should be ok....I also take my time on Lagers...Never finished one in less than a month

Hey guys got a question? So my Bock which was completely fermented got heated up to about 78-82 degrees for about a day... Is this going to adversely effect the flavor of the beer? The problem was I have a room in my basement that this time of year is pretty effective at staying 45-50 F...

BrewCityBaller, If you just plan on drinking the homebrew yourself or with friends, then whirlfloc is not necessary. If you plan to enter competitions then whirlfloc helps with clarity and will get you a couple extra points. Doesn't effect flavor... Full tab is good for 5-10 gallons as far...

Here is a Smoked Cherry Porter Extract recipe, for 5 gallons. Recipe Specifics ---------------- Batch Size (Gal): 5.50 Wort Size (Gal): 5.50 Total Extract (Lbs): 10.38 Anticipated OG: 1.076 Plato: 18.41 Anticipated SRM: 38.5 Anticipated IBU...

Thank You Hop Sponge, I hope you enjoy. Brewer Brent I will get you extract version later today!

Hey HopSpunge, Feel Free to not use the cherry, but it wasn't a very strong cherry flavor. It just added another dimension to the beer if you ask me. I was actually thinking about using more cherry and more smoked cherrywood malt on the next batch. Let me know how the finished product...