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I get em for free! :)

I assume you can use it as directed as many times you want if your going to keg it. But the gelatin will most likely drop all of the yeast out, rendering natural bottle carbing useless.

What does this essence taste like? Really interesting!

I usually dry hop for 2 weeks but it depends on things like desired aroma, number of carboys you have, convenience, ect. I just dont recommend more than 2 weeks.

Thank you! Ive never used simcoe and i love that grapefruit in my ipas!

Thanks guys

Ive been looking to upgrade my mashtun to a 10 gallon rubbermaid cooler like the ones Northern Brewer has: http://www.northernbrewer.com/brewing/brewing-equipment/all-grain-equipment/deluxe-ags/all-grain-system-mash-tun-10-gallons.html Although its a 10 gallon cooler, does it fit the grain...

Home depot, ace hardware and lowes dont have it. Im going to order one online today

Yeah brown malt is definitely the "star of the show" in this beer. I think all of the brown malt and first wort hopping instead of the 60 min addition really hides the bitterness i was looking for.

Who cares if the airlock is bubbling? As long as good beer is the outcome i could care less. I rarely even look at my carboys anymore. Its not like checking it every 6 hours will make it go faster.

22ounce-ers always carb up in the same time for me. Dont forget that bottle conditioning isnt just for carbing your beers, its to develop and further its flavors. It's interesting to try a beer each week after bottling and take notes/notice how much more body and other characteristics your beer...

Not sure on the "bite", but snow is an insulator. So it usually takes a really long time to cool down. (Thats why people live in igloos). Cheers!

As hard as it may sound for some brewers, just pitch the yeast and leave it alone for a week. The yeast dont benefit from being babysat! :)

Nevermind guys. Imagine this thread was never created

Im on craigslist looking for a keggle and i found one and wanted to know what a fair price would be. The seller hasnt emailed me a price yet but what is a good deal for one of these with the ball lock/thermometer already installed?

Without going into a whole lot of nerdy detail, There are 2 enzymes that convert starch into sugars during a mash. The first one thrives at a lower mash temps, (lets say 140-150) and the other thrives at somewhere like (150-160). You probably have noticed most people mash at 154F because its...

I have always used an auto syphon and i dont expect to be building RIMS anytime soon. I think im going to get a normal ss pot and if for whatever reason i want a spigot, ill make it a weekend project and put one on.

Ok thank you for the help!

Id imagine an ordinary house drill wont drill through stainless steel. Or does it?

Im looking at various brew kettles on the internet that are big enough for 10 gallon boils and the prices from one with a spigot and without are nuts. It would be no doubt convenient to have a spigot but im use an autosyphon currently and it works fine. Is the spigot really worth the extra money?