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I just gotta get something off my chest... Yesterday found a clone on the web and didn't feel like doing any recipe convesion and just didn't feel like investing my time doing the whole shebang so at the brewshop I bought......... wait for it......... extract. My total cost was probably a...

Did an AG clone of Rogue's Brutal Bitter yesterday. Used a half pound, entirely of crystal hops. Man did it smell good. After the session was over I cracked open a Russian River Blind Pig.... BINGO, my friend the crystal again! (Honestly I don't really know if they really use crystal, but...

Brewed yesterday and started by activating a Wyeast Pacman smack pack. It sat for a few hours but only got partially "puffy". Figured the house was just a little on the cool side so I wrote it off. When it came time to pitch I openned the pack, pitched, and then noticed one of the little...

Only a couple AG's under the belt so I'd like to correct my technique before I'm set in my ways. For clarity, I'm mashing and batch sparging in a rectangle cooler with (effectively) a stainless braided line as a screen.... the very typical setup. So, I'm wondering.... Simply put, when I...

Do some of you continue to sparge/extract after your initial boil volume is collected and with these secondary runnings make a second brew? Seems I recall somebody talking about this technique... what is this called? If so, how to to prevent tannins when you are sparging the hell out of the...

Picked up a really cheap fryer on CL for $20. Pot, stand, therm, lid.... it's all there and it works just fine. I can't complain about it's performance once it's fired up and doing it's thing but...... The problem is that I just don't know how the burner works. What is that rotating "air...

Feel a little silly asking, but something that I've always wondered. Almost without fail for my 5 gallon batches, my primary is a 6.5-7 gallon plastic bucket.... and without fail I've always started with a blowoff tube just out of habbit and "just in case". I've never seen the head build close...

Brew in question: AG chocolate stout with lactose and 2 squares of bakers chocolate that were tossed in at the end of the boil. Problem: I racked to secondary yesterday, took the remaining contents from the primary (thick sludge) and dumped it into a mason jar so I could extract the yeast...

Can't seem to get the temp up enough. Have added boiling water a few times but am now at 148 and a grain/water ratio of 1 lb/1.5 qts. Anything I can do now or no big deal? Mash 90 mins perhaps?

(oops, sorry for originally posting this as a reply to another thread, apparently I don't know how the interweb works either! :drunk: ) Sorry for the noob question but I'm an AG virgin and will be busting my cherry this weekend. Something that I'm not understanding is why do we RAISE the...

For a few IPAs I've done recently, I did a zero minute hop addition. Once I the wort is cool, seemed a shame to just strain all those barely used hops, so I just tossed the entire contents of the brew pot, hop additions and bittering hops into the fermentor. All that goop sits in the the...

Think I'm going to give AG brewing a whirl, but not sure if AG is best practiced on certain types of beer. I tend to go the way of the IPA, but have been thinking of trying a stout just to change things up from my drinking perspective. Question then becomes: for my first AG, is it best to...

Trying to fine tune my step-by-step and would like to hear what folks have to say. Just wondering if I'm missing a step or perhaps things are out of order. Yeah, I know my steps are painfully spelled out but I'm still trying to get my process down so I'm being fairly specific. I found the...

I've read some that say: "leave that puppy in the secondary for a few weeks so it can condition and generally finish up" -AND- "don't dry hop for much longer than 5 or 7 days else you'll end up with a veggie taste". Are these comments really talking about two different functions? In...

Guys and gals... I've been reading a lot of faqs lately on ingredients and have a couple of questions on hops and malts. Hops: Is the alpha acid level of a hop all that matters or do they have a specific/preferred "lot in life"? Hypothetically, lets say you had cascade hops from two...

Hi guys, going to try a brew with a hop schedule for the first time. Silly question, but how expose the hops to your wort for only a set amount of time? For example if you have a hop at the 5 min left point and then you have to cool it, do you take the hops back out after they've sat for...

Hi everybody, brand new here and really eager to solve my massive frustration. A helpful quick background: I've made 10 or so beers in as many years and never really "gotten it" as my beers have been semi-drinkable at best, but most are fairly odd with lots of off tastes. Lots of people...