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No there isn't, I'm just not familiar with how many people do this. Before posting this I had never heard of HERMS or RIMS, so I'm glad that I posted this question, but I realize I have a lot of independent research to do. When I say automated, I'm just referring to turning the heating...

Thank you for your reply, this is a good idea, and has set me in the right direction. However, in order to really turn this into a project that would be interesting to me, there has to be some level of automation involved. From brewersfriend: "As previously stated this system is used to...

Hello, Through the years of brewing, I've always found that hitting and maintaining mash temps is one of the most difficult aspects of brewing. I almost always find myself out of my desired range, whether it be at the beginning or end of the mash. I want to create a simple contraption...

Fellow Louisvillian checking in! Apparently they changed the recipe years ago, and it's alright now. Slightly better than other domestics, yuengling.

This might not be up to code, but I would trust the tank's valve pretty well.

Assuming you meant 1.020, then it might be alright. If the instructions with the kit give a higher number, then you might be alright. Honestly, I would wait a couple days and take the gravity again, to see if it changes at all.

I think in "How to Brew" he recommends giving a beer 2 weeks to carb up.

Will do. Thanks. Yeah an extra pair of hands is really helpful. Clever. I'll try this next time.

Thanks everyone. I will try the late extract addition technique, and also will try to lower the temperature of the boil. I woke up to it fermenting so vigorously that I had a small blow off, but I heard it and immediately rigged up a blowoff tube. I'm not sure how it will taste, but it will...

Hey, I've brewed about a dozen times with friends, only doing all-grain batches. Today I tried to brew by myself for the first time, and tried to do an extract brew with steeped specialty grains (BIAB). Today was a frustrating experience, but I'll try to keep this short. I first had to...

What do you mean by Dead space and Dough-In Volume?

Yeah, having thought about it more after saying that, I can totally see how that would be really cool. You would have almost a complete outdoor 10 gallon set up for about a 100 dollars. Honestly, I would just get the 60 quart kettle because you know someday you're going to want to do more than...

I don't think I'm following. Why do you want a propane burner, if you're not planning on brewing more an 5 gallons. Why not just keep things simple and use a stovetop? My friend has a propane set up, but he uses a keggle and makes 10 gallons at a time. I kind of don't see the point of an...

A lager with different yeast and not lagered... is not a lager lol I mean it's called a cream ALE but she wouldnt let up on it. Nice girl though.

The bartender at the best local microbrewery insisted me that the "cream ale" was a lager.

I think a homebrewed lager sounds delicious, and cant wait to try to make one. Im not a huge fan of hefenweizens, so I probably wouldnt make one. Not really a fan of barley wines either.

About 70. Dont really have the means of altering it much, particularly making it lower.

Just brewed a saison smash. Vienna/amarillo with wyeast belgian saison. It's quite delectable.

+5 banana hefenweissen +15 bourbon barrel +5 centinneal ipa +5 Belgian Saison 49,778

Make a session pilsner with IBUs in the 30s and blow his mind.