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Day 6, areas in question are the white spots on the left side of the pictures.

Whoa, I just made a a batch of this with WLP300 and 4 gallons turned out very good in less than 4 weeks. I know it's not true to the recipe but the wlp finished fermenting very fast, about 5 days. Bottled it at 10 days, and just tried a sample after two weeks of bottle carbing. Smooth, carbed...

26,752 + 4 = 26,756

26,704 + 3 = 26,707

This was my first AG. Missed OG completely (bad crush I later found out) so it's only a 3.5-4% beer. But nonetheless, I just tried a bottle after only a week in the bottle....and damn is it good for my first AG or by any homebrew standards. Thanks!

I have 5 gallons going at 58F for experimental purposes. It's still bubbling away after 2 months, and I just took a hydro reading: 1.030 :D

Headspace isn't an issue, neither are your temps. either 1) you pitched to hot wort and killed the yeast (I think you would know this though) or 2) didn't activate the smack pack.. or 3) least likely: your yeast was D.O.A.

I seem some crazy double coil chillers going around the gallery pics. Noticeable improvement with one one of those?

common sense: you just heat it up and serve.

I had that taste in all my extract brews. It was pretty annoying. First ag down that I just sampled--the taste is gone.

Sounds corny, but I'm trying to find the reason I am frequently off (short) 0.5 gallon on my ag brews final wort volume. Measured out 4 quarts in a large pyrex (1 gallon) and it doesn't come close to the top of a 1 gallon cider jug. So, something is off.

I know that, my friend. So did you smoke the kind buds? If not, you should--it's the ultimate hop experience.

Just curious how many (admitting that is) find interesting patterns and parallels between this hobby and pot. Only one thing smells as amazing as fresh hops, and that's fresh HERB . :ban: I don't smoke or grow anymore, but the smell of buds, and hops, are the greatest. I grew in high...

I'm thinking of buying a case of this stuff and sitting on it for a few years. Anyone tried aged DB and what are your experiences?

Strike is easy, xyz lbs. x 1.33, but what's the general number for finding sparge volume?

Racking unnecessarily causes more oxidation than any fermenter could, I would worry about racking less. Since I stopped using a secondary, my beer quality has improved a ton. Bottling buckets for the win.

Nice! All weather brewer here too, I did mine the other day starting at 5 am (early riser) in the rain. It was still a blast. :)

Mine was a major p.i.t.a. I ended up peeling back as much SS as I could, and put about 1" of the plastic hose in a table vice. Then I worked the stainless off it slowly.

I am doing everything inside, and only boiling outside. I'm doing a two batch sparge (no mash out) so the first runnings are going to the burner asap. I don't want to carry a 10 gal stainless pot hot off the burner back and forth for the 2nd and 3rd runnings after I sparge, is what I'm trying...

The kettle will be outside on a burner. The mash tun is inside (its 35f outside). It's just easier to mash/sparge/vorlauf indoors for me. I'd rather not carry around a loaded mash tun, and I certainly don't want to be carrying a red hot kettle in and out each time I drain the runnings.