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Well assuming you don't have equipment or money to begin with then hands down economically bottling cost less IMO. You need a place for keg. I was lucky my last fridge had space for my keg, the new one I got doesn't. You have to buy kegs and all the associated equip. Once your setup I don't think bo...

Like hashie said this all grain "caper" isn't a big deal. I try to convince new all grainers ever chance I get. And experienced all grainers for that matter. Unfortunately I think part of the draw to all grain is not always the pursuit of better beer, but more toys to play with. All grain is cheaper...

I think it will still continue to work on the hop oils that are already in the brew. I 've found that after 75 minutes (this i sbased on brweing software mostly) that not many more IBU's will added. One problem would be flavoring hops. How will you time that addition if yo not sure when the boil wil...

15-24C is the advertised temps range. I haven't used US-05 much, but of the 6 times I have 3 of them were fermented at 15C.

The other 3 times I pitched at 20C and it got as high as 23C. The lower temps are cleaner, but I have to say the hotter temps do pretty good also.

I've read about people adding Campden to thier brew before bottling to prevent oxidation when racking. I've also read about using it as a sanitizer for fruit added to the secondary. So what your saying make sense to me. Might help prevent oxidation while hot and may also keep it sanitary. I use it t...

... The legs are removable and cost me extra I think? I got a little crazy and put a tap on the keggle also a thermometer. It is very close to perfect but the probe catches on the bag sometimes. If I knew that I was going to be a BIAB devotee than I would have skipped the dial! Bob I had the same w...

PistolPatch wrote: .....
In other words hashie, don't worry about finding causes to explain one measurement oddity on a single brew. If the same thing happens on the next two brews then I am all for an investigation!
Unfortunatley I wnat to know why and will analyze it to death.

You can actually freeze yeast under certain conditions but I can't remember which sorry :). Check out this podcast its long, but worth a listen if you paln to freeze yeast. Jamil Z has been working with Chris White of White Labs yeast on a yeast book. SO I'd imagine he has access to quite a bit of ...

This is a good discussion. I think too many people over look taking post mash/pre-boil gravity readings. I've had at least 3 brews this year that have been off on pre-boil gravity. I just mash longer and give a few good stirs until I reach my gravity. Crush shouldn't effect your gravity too much I a...

PP give good advice. I'd pay attention to the figures, but not obsess over them. As you noted above the beer is good and attenuated lower than expected due to the initial lower gravity reading. Definitely keep your note up-to-date and you'll running good in no time. If your not dead on every number ...

I was only asking of you checked pH, not judging. I'd say its a 50/50 split with most I know. No reason for me to check it at this point unless I try a new recipe. I have the strips so I use them. I was able to check them against a digital meter a friend brought to a club meeting and I have to say i...

My thought on this albeit a little late is that your mash pH might have been high as the specialty grains help bring the pH lower. I noticed this past on only signed up a few weeks ago so a day late and a dollar short I suppose. I check my mash pH on every brew, but its mostly pointless now as I kno...

Have a look at this. Its a great pictorial for washing yeast. http://www.homebrewtalk.com/f163/yeast-washing-illustrated-41768/ Another method to save yeast... Jamil Z and John Palmer did a podcast on creating a yeast library. Much of the podcast they talk about taking some yeast from a starter that...

It looks like its been answered already, but WLP001 = WYeast 1056 = US-05. There may be slight variations due to handling, but basically the same yeast. I agree with PP about using dried yeast. I got on the bandwagon with the liquid strains, but for a run of the mill ale yeast like 1056/US-05 I'd go...

I agree about getting it crushed at the LHBS, but I buy grain in bulk for financial reasons. PP The concept is the same as yours. There are 2 rollers that are geared together. The clay roller handle is removable. I stick a 3/8 inch flat drill bit (wood eater paddle bit) in the hole for the handle. T...

I use a clay roller that I took a dremel grinding wheel to to scuff up. It has worked quite well for 20+ brews. I did use the drill method talked about in the first part of the post. Later I took it almost completely apart and used the grinding wheel to do a very messy knurl on the rollers. Its work...

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