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Humm.. Just saw this. Seems to answer my questions.. http://www.brew365.com/mash_sparge_water_calculator.php 6 gal mash 4.5 gal sparge 168 strike temp for a 154 target mash temp. Correct me if I'm wrong!

Hey All, So I just got done making a 10 gal mash ton last weekend. I am going to do my first all grain batch this weekend and I wanted to get confirmation on the process and water amounts. Here are the batch stats: Grain: 19.25 lbs Shooting for 75% efficiency 6.5 Gallon pre-boil...

Cool good to know! Thanks for responding even though I had a big typo in the title lol! Cheers

Hey Guys, So I am bottling a Belgian Strong Ale and a IIPA this weekend. Before I do, I wanted to see if anyone could help me out with the amount of priming sugar. Now I know there are several good carbonation calculators (http://hbd.org/cgi-bin/recipator/recipator/carbonation.html) but the...

Does anyone advocate boiling the hops prior to adding them? I've read a lot of conflicting things in regards to this. It seems the opinion here on the forms is just throw em in. The alcohol, lack of oxygen, and minimal probability for the hops to contain harmful bacteria are reason enough...

I am using a Ferm lock on my 6.5 gallon carboy and just tin foil on my starter. You dont mean a blow out tube on the starter do you Hophazard? I actually used both vials for the starter cause according to Mr. Matly I need 366 billion but I don't have time to step it up if I want to brew tomorrow.

Hey Guys. Just finished making a nice 1.5L starter with 2 WLP007 vials (brew shop gave me a free one since they gave me reallllly bad advice on my last beer =D). I am using a 2l pyrex flask. My last starter went crazy while I was at work and I came back to a puddle of yeast. I'm really...

I made my first starter a week or so ago and had a similar problem. I went to work and the starter erupted everywhere. I came back and freaked out a little bit. I read a few different forms and the overwhelming response was 'its ok just pitch it anyways'. I think if I was making a big beer I...

I am using the excel worksheet provided here to do the conversions: http://morebeer.com/learn_vids/vids_refract I was skeptical at first but the first two refractometer readings I did, I simultaneously did a hydrometer reading.. and it was dead on. LOVE this thing, its sooo much easier than a...

It was an extract with partial mash. Also, from what I read about Champagne yeast, it actually ferments different sugars.. or something different than ale yeasts. Which is why it results in such a dry beer instead of a crisp full bodied beer. I honestly just want to pitch it to get this...

I have consistently kept the wort between 70 and 74 degrees. Thankfully I learned from my first mistake of taking the LHBS advice and looked up the yeast on the Wyeast website first. The taste isn't bad. It seems a bit bitter. I am no expert though.. but hey I'd drink it so it can't be that...

Hey Guys, Sorry if this turned into a bit of a novel.. just had to give context! So.. I am still dealing with the beer batch from hell. I posted about 3 weeks ago regarding a batch of beer I took off the primary fermentation too quickly, not to mention was mislead by my LHBS and didn’t...

Thanks for all the responses! I am shocked at how incorrect the advice from the brewshop was.. I cant believe they gave me a yeast for my second brew that is 1. hard to work with but 2. needs 80+ degrees in the DEAD OF WINTER! But the number one thing I can take from all your responses, its...

SKMO, thanks for the reply. Had no idea it liked it so warm! And ya.. the more I've read, the more I realize a starter is always a good idea. The guy at the shop told me I'd be fine but I will definitely make them going forward. Do you think rousing the yeast will still work even though its...

Hey all, First off, this is my first post.. but I have been reading the forums non-stop for quite some time now in preparation for learning how to brew and during my last 2 batches =). Love the site and the great advice! My second batch is currently giving me problems and so I wanted to...