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I'm looking to see if anyone has made anything to hold a thermometer in the boil kettle. I end up holding a thermometer in the water when I heat up my mash and sparge water and I'd love to make something hands-free. Thanks and cheers!

Perfect! thanks for the quick response. I have 3 gallon glass carboys so I think I should be all set! I'm imagining it's just important to thoroughly purge the head space in the keg.

I'm interested in small batch brewing but my entire system is built for 5 gallon batches. I do have smaller fermentation vessels but 5 and 10 gallon coolers and 5 gallon corny kegs. Can I used all of that equipment and ferment in a smaller vessel or do I need to invest in smaller coolers and kegs?

I'm finally getting around to dialing in a few specifics with my homebrew and I'm wondering if someone could help me with my water profile. I've had conflicting ideas about my local water so I'm attaching the local water report. Any help on if I should be using it, what I need to add or how to...

Hey everyone! I brewed a APA on Monday and it's been about 42 hours since I pitched my yeast (rehydrated Danstar BRY-97). I also, for the first time, am using a home made blow off tube. I've attached photos. I have had no action so far and am worried. I'm wondering if I should re pitch...

I love greatfermentations.com I've been using it for about 2 years now.

This is great! Thank you so much for your help, very informative and easily understanded, I love this forum. You would be correct with the 1.25 qt/lb, 85%, not bad, that's usually where I am. Thanks again!

I knew it! Is there anyway I can estimate given the readings I have?

I just took two pre boil gravity readings, both at 69 degrees. One right after vorlauf and one at the end of sparge. The first was 82 and the second was 33. Beersmith says my boil gravity should be 71 and my est. OG should be 81. Am I screwed or am I taking my readings at wrong times? Any...

I've been consistently brewing with distilled water and I know my tap water would be fine to use I just assumed it comes out cleaner with distilled water. Is there a reason I should use one or the other. Better flavor with tap water? Sent from my iPhone using Home Brew

Seemed strange to me too...I'll go ahead with it in the boil for the last 10-15. Thanks

Beersmith has a recipe I'd like to try and it calls for a 12 oz addition of clear candi sugar as a mash addition. It's the first time I've used the ingredient and most recipes call for the sugar in the boil. Am I understanding it wrong? Thanks Sent from my iPad using Home Brew

Okay deal....I may take a reading tonight anyway just to see. I'm thinking it should be fairly close anyway since I am only 2 days removed from pitching. Thanks for all of your help, makes me feel much better about missing my OG reading.

I use ibrewmaster and it was saying 73% Sent from my iPhone using Home Brew

What if I took a reading now, could I assumed the OG was a few points higher? Would it be close to the OG? Sent from my iPhone using Home Brew

The one reading I took preboil was at 70 degrees so it should be accurate. Sent from my iPhone using Home Brew

It also gets me around 90% efficiency, seems high. Sent from my iPhone using Home Brew

This is great info thanks guys. Considering my readings and that the recipe said I should be at 1.062, should I be worried? Sent from my iPhone using Home Brew

Yeah I was pretty accurate. My pre boil was 1.062 with a volume of 6.75 gallons and a post boil volume of 5.25 gallons. My recipe had said that my OG should be 1.062 but that was my pre boil OG. Now I'm a little worried.

I was in the zone with my last brew day and took a pre boil gravity but forgot to take a post boil reading. I pitched the yeast and it's been fermenting for 2 days. Can I take a reading now and will it be relatively close to what it was before I pitched the yeast?