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I've been brewing what I like since I have started. I guess it helps I have very few friends. My take on this is if they are not chipping in on the grains, hops, yeast or at very least, the propane then its not about them. Not to mention I bet they arn't there for an 8 hour brew day nor the 3-4...

I upgraded my brew pump, I have had the manifold just added the six 1/2" ball valves to make my process easier.

I don't fly sparge and don't care to. I batch sparge. I use a single tier system that I build a couple years ago and I brew 10 gallon batches.

Now that sounds interesting.

Fly sparging is more efficient, but on a home brew scale batch sparging is just fine.

I have been drinking alot of milk for the past year or so, I go through about a gallon of cow milk every 2 days by my self. mostly cause I wake up in the middle of the night with my stomach trying to eat its self. I guess I can blame drinking to much alcohol over the years for this. The goats...

I see the error in my ways chunkwagon, It was just a though I had after drinking some goat milk the past couple days, I guess I learned a lil about milk stouts and posting about it before enough research to support my ideas. I guess we beat this horse enough, Goat milk stout? No real reason to...

Hamaki, I started to read your link, but I will have to admit. Its not worth the work going into this experiment just to produce a milk stout from a goat. if nothing else, maybe tonight's post will answer the next guys question about this.:mug:

I seem to believe that even if lactose is just lactose there would be a different flavor or texture just like meads. honey is just honey but the quality varies.

Your right doug293cz, the term mash out dose mean rising the temp to 170, but that isn't possible without some type of rims system.

I knew that lactose was used in the beer, but I just figured that the lactose was in the milk its self. after some reading I have learned that the lactose is some how extracted from the milk and used in the brew and actual milk is never introduced into the brew. Yall help me out if I have this...

This is the exact hose that I use in my system. I just wanted to chime in and say that I wouldn't use anything else other than this hose. I get great flow from my pump and easy to clean. If your looking for some hose, I deferentially recommend this one. :mug:

Raising the temperature of your mash during the mash is refereed to as step mashing. In order for you to do this in a plastic cooler you will need a RIMS system. You will either be recirculating through your HLT via a stainless or copper coil or through a Heat apparatus involving a hot water...

I realize that this thread is over six years old and long gone, but I can't help but wounder what yall think about this concept now after home brewing has evolved over the years. I have had some milk stouts from a local brew pub and I can contest that they are as good as any other style if not...

I use a 316 stainless 1/2" compression on the inside with 1/2" npt on the outside of keggle welded

Yesterday at work I drilled 2 holes in a 2" tri-clamp blind and welded 2 3/8 compression unions in place. I ferment in 15.5 gallon snake keg. with this I can have the fermentor at a higher elevation then my corny kegs. I have to add the 3/8 rubber tubing but I will be able to blow in one tube...

I use "Welches" 100% grape juice, Don't cut the juice with water to save a few bucks cause you will ruin it. just make sure you use a hydrometer or refractometer and add enough sugar to bring the gravity to 1.090. This will give you a wine around 12 - 14% depending on the yeast you use. Although...

Finished my stir plate

No buddy, that's my beer fridge. Also 10 gallons of home brew

Brewed this American Amber Honey Ale last weekend, 5.1% avb can wait to taste it in a few more days!