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Nice! Thanks Bennypapa!

Posting links to favorites recipes would be extremely cool! TIA!

As well, I usually batch sparge twice and have found it boosts my efficiency about 5%. Typical first runnings are about 3 to 3.5 gal depending on the recipe. As I need about 7.5 gal boil volume, I'll split the batch sparge into 2 to get there.

Multiple batch sparges to get my boil volume. Usually 2 will do it sometimes 3. Sent from a cell phone...please excuse grammer and spellin'

Yea, I batch sparge them, usually twice to get my boil volume. But you definitely could do a biab no sparge style with any of these. Sent from a cell phone...please excuse grammer and spellin'

I've done belgians with 2 row and pils and I also prefer 2row. My tripels are not as clear with the 2row but I don't care. You need to experiment and see what ya like. Don't worry too much about style, to a point, but worry about your pallet. Brew your belgians with 2row if you like it! Sent...

Second beirmuncher ' centennial blonde. It's always in the rotation and notty yeast is foolproof! Sent from a cell phone...please excuse grammer and spellin'

I could care less about the cloudy, but I'm glad you are enjoying your clear beer! Sent from a cell phone...please excuse grammer and spellin'

Oh and whatever you do...keep the nasty out of the bottling bucket. I take a spoon and just move the crap to the side, stick the siphon in and leave the goop in the fermenter. Give it a shot, you have nothing to loose but a little time. Sent from a cell phone...please excuse grammer and spellin'

Take the chance and bottle it. I have in the past and it turned out just fine. Worst thing is you might have to throw it out, but seriously it could be just fine. Sample it and if it seems fine it probably is. Sent from my SPH-L900 using Home Brew mobile app

This. I check my volumes with a calibrated dipstick and then determine my batch sparging by subtracting my initial volume from my usual preboil volume. I also usually divide the resultant sparge volume by 2 and do two sparges at 170F.

Another barley crusher with factory settings. When I first got it, I did have some slow sparges but rice hulls have solved that issue. I generally run 70-80% depending on how patient I am while sparging and how well I get my sparge temps and volumes where they should be.

I hit a 10 gal batch of this today and did one packet per 5 gal fermenter, just like I would for a 5 gal batch.

Biermuncher's Centennial Blonde is my favorite light ale.

It'll fit! Stick it in there!!! :)

I did get this recipe in the fermenter while listening to Kentucky get their ass whipped by Vandy on the radio...GAH! Anyway, yes, coal black, smelled delicious. The warm Bourbie was nice and believe it or not it's already slowing down in the primary (pitched on sat afternoon, mon evening...

Love the west 6th stickers on the kegerator...Excellent brewery!

I'd mash as high qt/lb in that tun as possible. Add grains a couple of pounds at a time and stir stir stir. Keep adding and stir. It's a mash tun not a boil kettle it wont spill over. Add grains slowly and keep stirring so no dough balls. If you are really nervous go with 1.2 or 1.15 qt/lb. The...

Pure getto 5 gallon setup! I also have a 10 gallon cooler for my favorites.