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I've been away from brewing for a few months, summer fun and fishing got in the way. Ready to start up again. Ended last spring with a new all grain system that has worked great, but I'm still using an 8 gallon aluminum kettle... It's time to move on! I need more head space, and a spout would be...

Oh perfect, thanks folks. I'll pick one up today. Bottling tonight!

Hello folks, Alright, I'm 3 batches in to my all grain set up, so far I'm getting pretty terrible efficiency and I'm convinced its my spagring method. I have been using a very economical fly sparse method by wimpy pouring over perforated aluminum foil over the top of the grain bed. Some...

Hey folks, Any tools or tips that will help me pull the clean beer off of the trub from the primary and/or secondary. I'm thinking there might be a tool that would hold the auto siphon at the appropriate angle and height in a bucket to pull cleanly. I have been just holding the siphon in the...

Thanks everyone. Any suggestions on secondary fermentation temps?

Hey guys, just racked a simple saison (1.072- 1.006, French saison wyeast, held at 75 up to 80) in to a secondary after two weeks in the primary. I'm getting a smokey odor from it. Any thoughts on smokey scent? indicator of Any off flavors? Gonna taste some In a few days after it clears up a...

Thanks everyone. Went with a 1/2 oz. orange peel addition at 10. Might add some to the secondary depending on how the first taste goes. With an original of 1.072 and wyeast French Saison yeast, she is very vigorously fermenting as I write this. Exciting stuff. Looking forward to this one, not...

Hey all, at what point in the boil should I add my dried bitter orange peel, to a Belgian saison? 5.5 gallon all grain batch with 1 oz each kent goldings and styrian goldings. 1/4 at 60, 1/4 at 30 and 1/2 at 12 min.? Thanks!! Thanks

Did this rusting occur after the first mash? I just finished mine yesterday with the "SS" clamps (maybe mine will be Stainless all of the ay through, fingers crossed) and plan to try my first all grain brew tomorrow. I think ill go for it and take my chances on the first and monitor the...

Hey guys, I was able to find the 5/8 SS washer at true value hardware as well, 85 cents a pop! I am not sure if they are a national chain but its worth a look. For a smaller hardware store their selection was incredible. Cheers!

Thanks everyone for the input. Extremely helpful. It sounds like it may be best to start with an all grain BIAB brew or two then go from there. Again thanks and cheers..

Question for those who are pushing for the cooler mash tun technique, or anyone who is interested in chiming in. I'd like to move to the next "step" without breaking the bank. I currently am working with an 8 gallon kettle (and would like to avoid buying a new one), am I able to go either route...

I like it! Thanks!

I like that idea. That's sort of what I'm thinking at this point. Thanks for the input. I'm thinking some die hards are going to come out of the woodwork to convince me otherwise. We'll see. Cheers

I guess the thread title doesn't speak to my question. A more fitting title being.... Which all grain direction should I go?!

So I have 10 or so extract only recipes under the belt. Ready for the next step. I have an 8 gallon kettle so I could easily go the biab route, I understand there are reasons to skip it and go right for an all grain with mash tun technique. I need to people to speak up and help me make up my...

I've done 10 or so extract brews ready for the next step. Can someone give me a list of items I'll need to get going to go all grain using an cylindrical cooler mash tun? Thanks!

Hello people, I bottled an arrogant bastard clone two weeks ago. When bottling I didn't boil the priming sugar. In looking at the bottled beer I am noticing an excessive amount of sediment, some of it looks very flaky. I am concerned it may have become infected. What would an infected...

Hey guys, I'm planing on brewing a fairly standard amber tomorrow, but wanted to give it a little something extra in terms of flavor. Thought I'd dryhop 1.5 ounce Amarillo. I'd like the flavor/aroma to be subtle and sweet because I have some chinook in at 60 min. to carry the bitterness. Never...

Hey guys, Just bottled an arrogant bastard clone. I didn't boil the priming sugar because I have primed individual bottles in the past with dry sugar with no issues. In doing some research it seems that the overwhelmingly preferred method is to boil first, cool, then pour in bottling bucket...