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I've had the same problem while recently setting up my new mash tun. I realized that the hole was too close to the bottom of the cooler for the washers to seat flat against the wall. I got it to seal by incorporating the gasket that came with the cooler into my bulkhead system. For now. Might...

kadijk-kadijk

Signed up. Should be interesting

Check out the Unibroue web site. It's an amazing micro brewery in Quebec, Canada. They have a video on proper pouring techniques for their beers. It involves an intentional yeast inclusion for proper flavor. I could go either way, however the taste does change depending on your decision to...

@whizard hat...are you fermenting at 60F? Seems like a beer with this OG is going to create some heat. Are you using a fermentation chamber? Also, there are a few different recipe versions floating around in this thread. Which did you use, if you don't mind saying. The beer looks really good...

This has been really fun to watch develop. Wayne gave a great answer to your questions, and shows his leadership in the brewing world with his encouragement to innovate. My question is, with that massive grain bill, are you considering splitting it in two and doing a double mash using the first...

Thanks for the reply. Much appreciated. The recipes that I was reading were on the Briess web site...you'd think that they know what they're doing. But sometimes more directions in recipes require more info as to "why" for me. I like to understand the process somewhat as I go through it. Thank...

I'm following this developing brew. CCB's Swinging Harry Tropical Quad is what got me absolutely hooked on what I call "nice" beer. And so to know that it might be possible to come close to cloning something like that(not similar in style, maybe, but similar in quality), is very appealing to me...

Are you using the same thermometer to measure strike water as you are to measure mash temp? If not, are they calibrated the same?

Again. Any takers on my quest for clarity?

Bump

Hello. I'm new to the forum. Can I add to the OP's question? I've read a number of ale recipes that require significantly lower temps for secondary. If this is to achieve clarity, is the assumption made that one did not use Irish moss in the boil? Second, if the secondary temp is that much...