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Brewing during the week after the kids are in bed is kinda my only option too. Great idea. I'll have to experiment a bit with how hot to make the water so It'll be close to strike temp when I'm ready to brew.

How long ago did you pitch that yeast on there? I'd give it a gentle gentle mix into the beer and leave it for a week or so. That way you won't make bottle bombs if that yeast still has sugars to eat. edit - 1.026 might be as finished as that 1.080 monster is going to get. If the yeast was in...

How much water I should use? I use beersmith2 to tell me how much water I should mash with (and what the temp should be to get it into the good mash range). -Should I sparge? If you want to? you could just rinse the bag with some warm water as it sits in a colander over a pot. That's what I...

A crap. I wonder how this puppy got infected. Maybe something on my hop bag? I'm usually pretty good on sanitization. Don't fake the funk on a nasty dunk! - Homsar from homestarrunner.com

Just dryhopped this session ipa. I opened the lid to bottle but found this. I've brewed many batches, but I don't remember seeing anything quite like this. Thoughts?

I'd like to try this, but I don't know where to get the equipment to test (and the chemicals to treat) the water. I've used our town's water (after leaving it out overnight to ditch the chlorine) which tastes good and seems to make good beer. Maybe some fellow Canadian brewers could point me in...

I'd like to try this, but I don't know where to get the equipment to test (and the chemicals to treat) the water. I've used our town's water (after leaving it out overnight to ditch the chlorine) which tastes good and seems to make good beer. Maybe some fellow Canadian brewers could point me in...

5385 + 15 5400 gal! A great go-to and my buddy's 1st homebrew! Don't fake the funk on a nasty dunk! - Homsar from homestarrunner.com

I don't do a mash-out, but I usually "fly sparge" with about a gallon of warm (sometimes even cold) water then add the rest of pre-boil water to the kettle. My efficiency is good... Am I missing something? Am I risking tannin extraction? As for heating up the mash (I've maybe done this twice)...

Just ordered mine! I'll finally be able to use my big kettle for mashing and the boil! Don't fake the funk on a nasty dunk! - Bubs from homestarrunner.com

No hop additions from 60min all the way till 15min?

I just mash at 1:5:1 and then add the water (sometimes a sparge, sometimes not, depending on how I'm feeling) to fill up my kettle to the pre-boil volume after the mash is done. Also, I understand that a mash out at 170 is unnecessary as you are removing the grains after the mash? I've done both...

I just mash at 1:5:1 and then add the water (sometimes a sparge, sometimes not, depending on how I'm feeling) to fill up my kettle to the pre-boil volume after the mash is done. Also, I understand that a mash out at 170 is unnecessary as you are removing the grains after the mash? I've done both...

I think this article is bang on. Yeast starters (big ones), the first few days of fermentation's temp control (fridge or cold spot of my house) were essential to my beer getting better. The chiller saved me time and was a necessity once I started doing full volume boils (I could get away with an...

I think this article is bang on. Yeast starters (big ones), the first few days of fermentation's temp control (fridge or cold spot of my house) were essential to my beer getting better. The chiller saved me time and was a necessity once I started doing full volume boils (I could get away with an...

I like to sparge my grains - I just stick the bag in a colander that sits in a pot and I pour water (sometimes hot, sometimes not) over the grains. I only do about 2 gal like this though - the rest of the pre-boil I just add to the kettle. I got really great efficiency when I did really thin...

Muslin bag for the win. I Mash my grains in a nice big bag, then once they're ready, pull it out and let the wort drip out into the kettle I mashed them in. Search BIAB for a more thorough explanation.

Well, bummer. Thanks for saving me lots of time and headaches everyone. RO it is.

I am so sorry, but I'm still clueless about water chem. We just moved to a place with a well and this is my water report. Is this good brewing water? Is there something I should do to it to improve it? thanks guys (and gals)

meh - I just always leave mine in the fermenter for 3 weeks - I've tried to do 2 week beers and they're never ready.