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Yes this exactly.

Yes this. 2LBS is a lot of crystal in this size recipe. Maybe cut the 40L back to a pound and make it up with victory and a little biscuit or something similar. You want the nutty malty flavor to come through more than the carmel toffee flavors you'd get from that much crystal. As for the hops...

I've had good results with all the maltsters I've used. Off the top of my head I know I've used Crisp, Breiss, Weyermann, and Rahr recently. Rahr 2RP at my LHBS is like $40 a bag with our club discount, the Crisp MO I think goes about $60. Let's say you're making average beers (1.040 - 1.060)...

I use different base grains for different beers so I try to schedule my brewing to use the same base for three or so bathces in a row and maximize the reduced cost of buying by the sack. I also split two or three bags with other clubs members so we can all get 15-20 pounds of three different...

yes this^

yes this ^

Take into consideration what style you are brewing as well. I use M.O. as atleast a portion of my base malt in most American and English styles but also like have pils on hand for Belgian and German beers. Variety is the spice of life!!

What kind of d1ld0 would order a new guitar amp and then stuff it in a closet without opening it? Must be nice to have throw away money like that!

What gravity are you shooting for? I use the same set up and can mash 12-13 lbs of grain at 1.1-1.25 quarts per pound batch draining three times (initial mash and two sparges) to gather a starting boil volume of 7.5 gallons. I have found that mashing about 151F it'll max out about 1.060 - 1.065...

I'm with the majority on this one - I stir while mashing in and once temp is achieved let it sit for at least an hour. I use a 5 gallon round igloo as my MLT and due to space constraints I do three batch sparges (main mash and two additions of 2-3 gallons each)allowing about a 10 minute rest for...

Google it and read up - it's as simple or complex as you want it to be - I prefer the simple. Mash at 148-150 for a more fermentable / higher alcohol thinner bodied beer or mash at 156-158 for a less fermentable / lower alcohol more viscuous beer. In between those temps gets you in between on...

Measure and prep hop additions and irish moss - RDWHAHB or 4.

I use a 10 gallon pot for 6 gallon batches (7.5 gal start volume) and it works great. I made my MLT from a 5 gallon round cooler when I was doing partial mash / partial boil, and now that I'm doing full boil AG I am still using the 5 gallon cooler and it works well.... for up to about 11 or 12...

I use the local grocery branded (Publix) bottled spring water. Don't know jack about the chemistry of it but the source is Florida spring water and it makes great beer. I would think it's relatively high in dissolved carbonates due to most of Florida being on a limestone aquifer.

I would recommend a larger brewpot too - 8 gallons will be filled nearly to the top to boil 6-7 gallons down to 5. I have a 10 gallon brewpot and boil 7.5 gals down to make 6 gallon batches - about a gallon boils off and a half gal or so is left with break and hop material after racking to the...

+1 what they said - if you're gonna get a three gallon you might as well get the 5 gallon - I started with a 5 gallon to do partial mashes and now still use it for up to 12 pound grain bills doing AG. You can easily replace the spigot with a ball valve and manifold or braid and then you're set...

That's hilarious!!!

I use a CPVC manifold that I built and it seems to have more issues getting a good drain going than the ss braid I replaced. I have started usiing rice hulls and they seem to help but it is a work in progress - I used 8 oz in a 10 pound grain bill and it drained too quickly giving me poor...

Follow up to this - for the minimal airlock activity and worried parent syndrome I get this - today is two weeks in primary and the gravity is at 1.010 - right where it should be and tastes great. I think I'll bottle tonight. Another RDWHAHB lesson learned.

I racked from the boil kettle to primary with an auto-siphon - sanitized of course - the wort temp at racking was about 75F. I pitched an 11.5g packet of US-05 dry so underpitching was not the issue as I use this yeast for most of my beers and have never had any problems with it either dry or...