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+5=3096 Sent from my iPhone using Home Brew

Maybe not what you're looking for, but starting with 1-gal all-grain batches really helped me understand the process while not wrestling with the equipment. Did it all on the stovetop.

You never mentioned hops or a boil. What hopping schedule did you follow?

Just being a pedant, but no. Heat radiates and or conducts - "moves" from hotter things to colder things to reach equilibrium. Hot air or fluid appears to rise due to cold air being denser and sinking. I doubt there's convection happening in your mash tun unless it's very very wet and you're...

If nothing else, you're confused about some terminology. You say you neglected to take an SG (Specific Gravity), but you used a refractometer. Did you take a reading or didn't you? Then you say your OG (Original Gravity) is 1.012 today, but you brewed on Sunday. Your OG would be the reading you...

I just now realized the NB kit came with carb drops which I did not use. Instead I primed with honey - seemed more appropriate.

For what it's worth, my WHHA after 2 weeks in the bottle has some head. Minimal, but about what I'd expect after 2 weeks. (Also Northern Brewer kit)

If your 1 gallon Carboy has a concave bottom, the bar will probably slide to the edge and not spin. I know both of mine have that, which is why I ended up getting a 2L flask.

I brewed this about a month and a half ago and opened the first one yesterday. I did both coffee additions, and I don't feel it was too much. I reduced the base malt to 14lbs, and ended up at around 7.8% abv. LOVING this recipe - it's going to be tough to save a few for aging.

This thread makes me feel great! I formulated a 30% rye recipe and bought the grain, then started to doubt myself. Now I'm much more secure in my decision.

I've used BrewPal and iBrewmaster, and I'm throwing another vote behind iBrewmaster. I will admit I had it for almost 6 months before actually using it because of not quite understanding the interface at first.

The way I understand it (haven't tried it yet) is that you pull as thick a portion as you can for your decoction. Brewing TV had an episode demonstrating this, and I would recommend finding it on YouTube.

Look up "Gueuze". It's a Belgian style that involves blending different ages of lambics. Barrel-aged beers, and beers that involve wild yeast are also often blended to achieve the best taste. It's not quite what you described, since it's almost always beers of the same style, but you're not TOO...

Part of the "washing" is separating the healthy cells from the dead cells and trub. I'm not sure how straining it would help with that, but then I've never tried it.

I got a mini Firestone Walker Double Jack last weekend. Doesn't taste any different, so it doesn't bother me at all.

You're looking for a vessel that can fit a full 5 gallon batch of beer, sustain carbonation pressure, then have some means of dispensing it into growlers. I know you said not a keg, but you're describing a keg. I've heard of pressurized stainless fermentation vessels, but you could probably get...

I brewed this today, with just a couple alterations to the original recipe. I reduced the base malt to 14lbs, upped the bittering hops to a full ounce, and subbed in unsweetened bakers chocolate for the cocoa nibs. This was my first time using my new Corona mill, my first time using brewing...

Just realized Newcastle Brown Ale is in clear bottles. Their Werewolf Ale that came out recently was is brown bottles and looked just like this.

Newcastle.

Love the Doctor Who ref. Mine are a Christmas Ale in the bucket, and an Irish Red in the Carboy.