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Ok, I understand now. So it is better to start at a lower temp and raise it to a higher so that beta amylase is not denatured. I've got the data from the temperature test on the bucket. 3.75 gallons Water Starting Temp: 170 Temp After Adding to Bucket: 154 After One Hour: 136 That...

Forgive me if this topic has been covered before. I searched and could not find anything... I was going to attempt a mash in a 5 gallon bucket, but planning for heat loss and starting at a higher temperature, say 160 degrees. What is the benefit of holding a constant mash temp at 153 over...

This definitely made me LOL. "Hans, you're breaking my balls here. You're breaking my balls."

LOWE'S : By the faucet repair parts in the plumbing dept.

This is what they look like on the keg. It will be a few weeks until I know if they cause any foam issues--just brewed last night

To begin, I've had a Firestone model A keg sitting around for years without posts. All of my other kegs are set up for pin locks. My problem is that the posts/valves cost about $25 each from my LHBS. And then, they only have ball lock, so I would have to buy the fittings for my lines as well...

Kind of ghetto, but that's what happens when you're on a college budget.

I like that you are keeping this scientific by isolating variables and constants. But in order to properly troubleshoot, we need to eliminate even more variables. What equation are you using to calculate your efficiency? Are you using BeerSmith, ProMash, etc..? Also, have you recently...

Come on!!! Ya gotta bottle those babies! Champagne bottles, amiright? Cheers to your patience, brother. :mug: All the best!

Cabernet Filet Mignon Cabernet-Cherry Filet Mignon Cherries in Pinot Noir Wine Chicken Piccata Lamb with Port Sauce Pinot Noir Poached Figs Pinot Noir Poached Salmon Risotto with Poached Pears Saffron Risotto

Yeah, I ended up rigging a length of tubing from the rubber stopper into a plastic gallon jug about 1/3 full of water -- with the tube of a Bic pen (sanitized, of course). A halfway decent field-expedient puke tank. Not sure of the diameter of the tubing, but it works! I will never use a bubbler...

Thanks for the idea llazy llama, I just might use that idea.

Last night I brewed up a 5 gallon batch of Russian Imperial Stout. I had left it sitting on the counter in the kitchen to do its magic. I wake up this morning to a loud thunk. No big deal, right? I live in an apartment and the people above me are pretty loud. Well, then I hear spurting foam...

All of the batches, and starters for that matter, have had krausen. I just thought it was odd that this one did not.

I left a vial of liquid yeast frozen for the better part of a month. It took a little over two days to see any activity. The best thing you can do is to keep it aerated and above 70 degrees until you start seeing activity.

The starter was extremely active for about a day and a half, but it is slowing down now. What I'm saying is that it never formed a Krausen (no foam on the top) and I'm concerned that possibly there were a few lager yeast cells in the vials. I'm wondering if these took off instead of the ale...

A while back I moved into a new apartment. I intentionally packed all of my beer brewing stuff last, so nothing would be lost in boxes. Anyway, I forgot that I had a vial of liquid yeast (London Ale) in the trunk. It has been consistently below freezing here for over a month. A few days ago I...