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  1. "haerbob3" post=380658 said:I have an 18 gallon fermenter. The amount of grain depends on the style a bitter may only need 6 to 8 pounds of grain. The saision (5 gallon batch)I am brewing today has about 18 pounds plus 3 pounds of sugar. The sugar is being added 3X after primary fermentation. 1st sugar feeding 1 pound without additional yeast, 2nd 1 pound sugar and 1 pack of wine yeast, 3rd feeding 1 pound sugar 1 pack champagne yeast. The final gravity should be 0.9999 to 1.001. Why so much sugar? I know it just keeps getting more confusing. Go with a 15 or 20 gallon kettle. Now do you want no welds, 1 one weld or 2 welds. Sight tube, thermometer, ball valve ETC. With the right setup you can even mash in the kettle. Yes, I am confused. How do I learn this?
  2. Wow, these replies brought up more questions ... If you 10 gallon batches how many lbs of crushed grains do you use? Do you add LME as well too?
  3. So do you just split the wort between 2 - 5 gallon buckets and then pitch yeast in each bucket?
  4. Right now I am doing 5 gallon batches with a 5 gallon pot. I see that there are 8, 10, 15, 20, 25 gallon pots... Would you only upgrade to the bigger pots if you are going all-grains, or when?
  5. "haerbob3" post=380395 said:just make sure the handles are not riveted aluminum. One have kettles has this type of handle and the rivets react to PBW. I generally soak them over night Yea, I think I do have the kettle that has the handles riveted on... this is one that I have: http://www.midwestsupplies.com/economy-stainless-steel-brewing-pot-5-gallon.html So I take it I should not use PBW with this kettle? What cleaner should I use?
  6. How long can I let PBW soak in my brew kettle? The directions say 20 to 30 minutes, but it didn't clean the whole kettle inside. Would it be safe enough to let it soak overnight or 24 hours in the kettle? or would I need to do a 20-30 minute soak multiple times?
  7. Actually I checked it today and it was 1.010......
  8. "jivex5k" post=378342 said:A secondary is not necessary unless you are batch aging the beer for over a month. This is typically done with some sort of special ingredient like oak or cherries. Of course, some people like to use secondarys regardless to help clear the beer up, or just force of habit. As for how long fermentation should go, give it 2 weeks, 3 to be certain it's done. To truly tell if fermentation is finished you need a hydrometer, this will allow you to measure the gravity of your wort. You take a measurement right before you throw in your yeast and write down the measurement. Then you take measurements in intervals as it ferments, usually I will take mine after a week, and then one more two days later. If the measurement stays the same for 3 days I consider it done. Without a hydrometer you will always be guessing, but it's an extremely safe guess to say it's done after 3 weeks. I did check the sg and it was right on 1.042. Should i give her another check tomorrow?
  9. How long should I let this ferment in my primary fermenter? I don't have a secondary, and I hope that is not going to be a problem..
  10. "Jim Johnson" post=375626 said:scratches would not stop me from using it. is it aluminum or stainless steel? It's stainless steel..
  11. So my first batch resulted with a really dark ring around the bottom of my kettle because of the burnt extract. Well, I scraped it all off and it looks like this now: Bottom of the pot https://dl.dropboxusercontent.com/u/25743349/bottom.jpg Inside of the pot https://dl.dropboxusercontent.com/u/25743349/inside.jpg Still good?
  12. D'oh!!!! I didn't taste the wort!!!! Thanks for telling me how to clear out the kettle though, and yes it is made of stainless steel...
  13. So today I did it! Temperature control for steeping period was great (thanks to the replied from my previous post on here, thanks guys! ) After I was transferring the wort from the pot to the 6.5 gallon bucket. I noticed a nice burnt ring around the bottom of my kettle, is my beer going to taste "burnt" after it's completely done? I just used a hive tool to scrape it off (which was a real pain to do), is the kettle still good?
  14. Wow.. I really appreciate all the great feedback everybody is giving.. Thanks!!!
  15. "FedoraDave" post=373971 said:I get the temperature up to between 160 and 165, then flame-out, add my grains, cover the pot, and wrap it in a couple of towels. Works every time. Since I have an electric stove, when "flame out" occurs, do I still leave it on the same burner that I just turned off, or do I move it to another one?
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