Still waiting for the thaw up here in God's country! I've got 4 cascades I planted last year that did very well for the first year, can't wait to see how they do this year! I ordered 2 chinook and 2 centennial to plant this yearif it ever thaws out! Global warming hmmmmmmmm.......

I fly sparge most of my brews so I'm pumping weaker wort into the bottom of the kettle so when I get close to my pre boil volume I stop and mix well before I test an then start again until I hit my BG regardless of boil volume which almost always runs over estimated volume.

I hear ya! I'm on several other forums for other hobbies I have and it's the same way everywhere! Oh well! Lol

I can usually do 5-6 pints before I start slobbering all over myself! It's fun to watch my guests when they come over 2-3 and they're feeling good! Lol I keep most of my brews around 5-6% and I'm a pretty big guy 6'2" and 265 lb.

I was thinking it would add body and mouth feel, to be honest I've never used oats before I I saw the oatmeal on the counter and thought seeing how I'm throwing everything and the kitchen sink into the recipe why not throw in the stopper too! I've Ran this Recipe Thru Both BF and BS so on the...

I was sitting home Saturday [first weekend off in a very long time] wanted to brew Sunday so I just cleaned out the bins. Here's the grain bill 12 gallon batch 18# 2 row 2# Vienna 2#rye malt 2#oatmeal 1# crystal 120 Mashed at 155 for 60 min started out with 1.5 Oz ea of chinook and centennial...

I used to use the strip but after I bought a meter I found out the strip are unreliable at best!

I've got plastic tags zip tied to my kegs.

Never never boil with a lid on! The reason for the boil is to sterilize the wort and boil off compounds that give off flavors mainly DMS precursors.watch the beersmith podcast with prof.Charlie Bamford on boiling wort but if you like the flavor of cooked cabbage in your beer by all means leave...

I have 2 hydrometer and a refractor so I don't have these problems!!

The trick is to make large enough batches that you have enough left after "sampling " that you have enough left to share! Lol

I quit using Irish moss altogether. Had some issues with proteins separating and floating to the top in the fermenter especially if I was brewing with adjuncts like corn or rice , stopped using it problem solved! I use gelatin and cold crashing to clear my beer works great no issues. JMHO

It's funny I work at a very small family operated business we have a refrigerator for beer and we kind of take turns filling the fridge, most of my coworkers and my boss are adamant that Busch lite is the best beer anywhere and they give me a hard time about my brewing hobby so I brought a keg...

Nope never happen! We plan on having plenty of commercial offerings also!

Going to the cellar to get canned goods for the better half and stopping to take a whiff of the heavenly hoppy aroma coming from the airlock of the brew you did last weekend!

Thank you everyone for your input I think we are all on the same page. From what I understand there will be a few real beer drinkers in the crowd and I'd really like to impress them with my prowess around the brew kettle but I would really like to show the fizzy yellow pee water drinkers what...

My brother in law (the guy that put the bug in my brain to start brewing) is getting married. He has asked me to brew the beer for his wedding in early June so I gotta start thinking about what I'm going to do, cream ale is what he wants but I'd like to have another flavor there too I was...

Hmm mm all this 1gal,2 1/2 gal,5 gal talk and I'm thinkin 30 gallon is about right! I did 2 12 gal batches last wknd and it took too long! Lol

Update! This last batch I brewed I ran out of Irish moss and it didn't develop the inch thick scum on top so it must have something to do with the moss! The beer was cloudy when I kegged it so I'm chilling the kegs and I'll fine them with gelatin tomorrow to clean it up! See how it goes!

Thanks for the input guys I'll try minute rice run thru the flour mill n some rice hulls next time.