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Yeah I'm assuming back of the garage in florida is like 1877487 degrees most of the year? My general 'take' on aging is warmer=faster. And any flaws be it in sanitation, oxygen etc. (those are the big two) will just take off when things are warm. I would think 3-4 months would really start to...

You want the sparge water to be at 168. It's as high as you can get without extracting tannins (tannin's are bad, you don't want those). The higher the temperature, the better the sugar extraction (without getting above 168, cuz the tannins). You could probably do 4.5 and 4.5, but you need to...

Were the earlier bottles good? How long ago did you have a bottle from this batch that was 'good'? How warm were the bottles stored? What kind of beer? What kind of process?

yup

The 'first' batch in the new brewery was supposed to be a pale ale. But I'm lazy with brewsmith and efficiency and the aforementioned conditioned/crushed malt jacked the gravity way up and my 'ehh, 57's' still in range for pale ale IBUs made it an ipa. Boss called it at 3, tapped it when I got...

Looooonnnngggg time lurker, kind of been around for a long time. Moved, started a new job, blew up my life, and now fired the brewery back up. Learned everything I know about making beer from this site and these forums. (I joke that I gave myself a masters in making beer, you could probably get...

ARRGGHHH. I bought a bunch of stuff from BMW back when the brewery was all fired up. Always remember being happy, took a break when I moved and started a new job and had my life blow up. Spent all last week getting a replica of my old ferm chamber set up in the new house, decided to make a...

The rackers calculators site is very good. Sent from my iPad using Home Brew

Running three turkey fryers off of one tank, depending on how big the burners, I would worry about freezing the tank. When I run just oneo f my big burners on a tank, I have to watch it or the tank will freeze and the gas flow will get real slow. Might have something to do with being at pretty...

Doing a 10 gallon batch typically requires a 12 ish gallon boil. Depending on how your keggle is cut, that's going to be really tight. A 10 gallon cooler should get you enough grain for some 10 gallon batches, but probably not big ones. You'll probably want to do some 5 (or 7.5) gallon batches...

Absolutely agree with the barley crusher. If you recirculate, look at malt conditioning (the hbt wiki is really good) to get a more 'precise' crush. Really allows me to get crystal c Ear wort into the boil kettle.

Yeah there are the same number as in 1887, but look at the trend, a long slow decline that reached rock bottom in the early 80s, followed by explosive, non linear growth (excepting when the economy ended in 08 ish.) Somebody mentioned expecting to see 30% craft market share within our lifetimes...

Hell, it's not even the only BM recipe on tap. Aaannnnnddddd winter starts, and stops, early and frequently here. So it's not even thaaaatttt long.

It's not the only thing on tap. :drunk: And it was a 10 gallon batch.

Brewed this about 3 weeks ago. straight to the keg, 40 psi overnight. And it's amazing. great head, perfect lacing, huge flavor, well balanced, caramelly (according to my roommate) and everything an octoberfest should be, even though I cheated with the -05. finished right at 1.020, and the beer...

Just as a heads up, if your water supply authority uses chloramine instead of chlorine, and many do, pre boiling the water is not going to eliminate the chlorine in the ions because they are not free chlorine, but are bound with ammonia ions, which makes them persistent in water. To avoid this...

Start with a pot that you can do full size boils in. If you do want to get more complex, you'll appreciate already having the bigger kettle.

Boil off rates are different and depend on a whole slew of factors. If you're looking for 5 gallons after fermentation, I would aim higher on the preboil, like maybe 6.5-7 even to account for boil off, losses to transfer after boil, and losses in transferring to bottling or keg. I always find...

The mash is a mess. I just did roughly the same in a 10 gallon batch, using 8 15 oz cans. trying to recirculate makes it a total disaster. Be careful to make sure the pumpkin gets mixed up into the mash, it seemed a little gummy and chunky. Just take the time to get it mixed in. Everything will...

For all grain: 1. put water in mash tun and hlt. 2. cut up and crush up campden tablet. 3. try not to look sketchy so your neighbors think you're doing lines off your kettle lid. 4. put crushed up tablets into mash tun and hlt 5. start mash tun burner and start brewing For extract...