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I had a similar disaster with Sweet Potato. I used a ton of rice hulls, and struggled to get much wort from the tun , I ended up dumping the mash into a bucket and pouring the lighter stuff back into the tun after is partly settled. Never again will I use a starch in the mash like that, or in...

Different temps will yield different results. 148 to 152 F will give you a dryer beer, higher temps like 154-158 will give you maltier beer. The water content is not very significant since you are not doing a calculated full boil, but I would use at least 1.25 qt/lb of grain for mashing, and up...

I'd just drop the 1lb, it's not that much of a difference.

71F air temp with vigorous fermentation can be several degrees above 71. Let it sit for a few more weeks.

You're not using lactose, are you? I took me a while to figure out that milk stouts screw me up. I've never heard of the sanitizer you're using, maybe try something like StarSan that is No rinse and make sure your dilution is correct.

Not knowing what sticky stuff was in the grain bill, it's hard to say. Could it be that grain was getting under the FB? I would have added up to .5lb rice hulls depending on the recipe.

I did. Here is my story: https://www.homebrewtalk.com/f12/what-not-do-sweet-potatoes-maybe-best-beer-i-will-never-brew-again-209930/

For the bottling, I'd let them sit at room temp for at least 3 weeks and in the fridge for a few days or more if you really want that carbonation to be spot on. It seems these days most big city municipal water systems use chloramines. I used to taste something I did not like in my homebrew...

I had the same problem, especially over the winter. Summer hit, and many of my brewing goals had been achieved, and it was too hot to brew. Cooler weather is here and I'm planning to brew this week. It's been months! Luckily all that winter/spring brewing set me up for the summer.

The flies were out of control that day, buzzing around my grain crusher. None made it intot he beer, though, they avoid the heat. Fermcap? I've thought about it but the boil calms down in just a few minutes.

koomber: All of the tubing fittings on the IC and the dip tubes, whirlpool arm, etc are swagelock. A HBT member here graciously donated some to me. I bought most of the threaded parts from bargainfittings.com and the dip tubes themselves came from brewersharware.com and so did the stirplate...

I used iMovie. I'd plan to learn Final Cut Pro but I'm just getting my feet wet with editing. The last time I did any editing was Adobe Premiere and my project got corrupted after 9 days of work. That was 10 years ago, and I finally felt like doing something again. Well the new phone helped...

I did make the paddle from leftover copper parts I had.

Just got the iphone4 and shot this quick video while brewing last weekend. if you click the link you can view in 720p HD. cheers! -Ben

kegglebrewing.com

Yes it was a smoking good deal (along with some equipment) from another brewer leaving the hobby.

FWIW Both of the beers I brewed were great. The yeast was expired (white labs vial) but still made a nice starter, and the beers brewed (E IPA and Bitter) are big hits at my taps. I don't taste anything stale in the beers. I don't doubt it would have been better with freshly milled grain, but at...

Jamest22 Make sure your pump is not restricted by small fittings or excessive hose. The return end, however, needs to be restricted, either by flattening (what I do now) the return like reelale mentioned or using a 3/8" tube on the end (what I am going to do next). When I had my pump flowing...

It has been pretty hot and humid in TX lately, and I have not brewed either, even though I have plenty of ingredients in hand. I guess I just have not acclimated to the heat yet. My girlfriend said hey lets just do an extract batch. I said I would but I have a 50lb sack of grain at the house...

There's no need to mash out for batch sparge. Especially double batch sparge. If you don't trust your thermometer, get a better one. If you think you're mashing out at 170 you might be over 170 and that could be your flavor issue, and so could over sparging. The 170 thing is debatable, though...