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Brewed this about 6 months ago with slight variations and it turned out amazing. Will be doing another similar one this weekend but I am going to rack onto some fresh roasted young thai coconut in the secondary. I am already looking forward to this.

If miller can call their beer "Tripple Hopped", then I believe you can call your beer whatever you want to.

9 gallons will do you just fine as long as you aren't trying to brew massive stouts or barley wines. The difference between 9 and 10 gallons will be marginal in all reality.

If you mix Sierra Nevada Flipside 50/50 with Sierra Nevada Narwhal, you get one heck of an amazing black IPA :fyi:

I'm right there with you on all of this. Filtering my beer/wort has been my most recent awesome discovery.

So far, so good. I have done it with two batches so far. One about two weeks ago which is carbing just fine, and one last night. And you are right. I still have a layer of yeast at the bottom of the bottle, but it is no where near as gunky so far.

No worries about that. It flows through just fine as long as it isn't the super fine nylon.

For the record, I attached a nylon bag firmly around the end of the hose as I was siphoning into my bottle bucket and this was the best discovery since I learned about swamp coolers. No more hops clogging the filters and/or getting into the finished product.

This seems like an easy enough idea. I have been trying to come up with a way to keep my bottle wand from getting clogged by hops.

But you don't want your first batch to become a huge starter, you want it to be tasty beer. No one drinks the nasty run off from starters. By simply waiting the extra day, you can combine the two batches and prepare them for yeast pitching at the same time. Think what would happen if you have...

You have about 3 options here that would be efficient and require minimal extra equipment: 1. Build a prechiller 2. Put your wort in an ice bucket while you are running the chiller 3. Be more patient and once it hits about 80 deg, put the wort in your fermenter and then move it to your...

Pitch the yeast after you have put them both in. Make sure you prepare a large enough starter. Keep the wort from the first batch sealed up tight until you are ready to pitch and be extra careful with sanitation since it will just be sitting around until you get the second batch done.

RDWHAHB. You have a very solid malt base for an IPA there

Sounds like a job for duct tape.

I did a brew yesterday and my PVC manifold decided to come apart while I was doughing in. Still managed a 77.33% brewhouse efficiency despite having to empty out the MLT into several smaller containers and then dump it all back in after I fixed the manifold.

I first did this before my switch to AG and haven't brewed it again yet, but I likely will be. It is quite delicious. Partial Mash: 5# Light DME 3# Munich Malt 1.5# Victory Malt .5# Pale Chocolate Malt .25# American Chocolate .25# Crystal 60°L 1# Local Raw Honey (2 min) 2 oz Northern Brewer...

From the moment I start drawing water to cleaning up the last bit of equipment, I am looking about about 6-7 hours. I still brew on an eletric stove unfortunately.

There ya go! Your life is about to get a lot easier :mug:

So, most consumer drills are either 3/8" or 1/2" chucks. This is the maximum diameter of the shank of a tool it can hold. An easy way to measure is to simply look on the side of your drill (it is usually there) or fully retract the gripping teeth so they are all the way inside, and then...

Total Wine has an amazing selection, but I like to support the independent places. Duckworth's has a good selection on tap as well. The guy who run's Brawley's is awseome. Cool little shack of a craft beer shop.