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Thanks Bobby, This really helped clear things up. I also watched your tutorial videos, you did a great job on those!!

Hey all, I just received my water report from Ward Lab recently. It looks like I have hard water that is relatively neutral yet high in bicarbonates. When I plug this profile into the sheet, it says it is ideal for amber colored beers. Here are my numbers: Sodium Na: 12 Calcium Ca: 38...

Be very careful with the thermapen. I just got the hinge of the temp probe wet and now it doesn't read temps properly. I worked great until then. I was checking the temp of my mash when it happened. It certainly is fragile.

Thanks for the help everyone.

Arkador is right. Here is the link to the Magic Chef Chest Freezer: Chest Freezer

Hey all, There is a open top style chest freezer for sale on craigslist near me. This is the kind of freezer that holds ice cream and what not at the grocery store. There is no lid. According to the seller there is a coil pack that runs all around the freezer so a lid isn't necessary. Here...

Ok one more stupid question. How many cups of DME can I expect to get out of one pound?

Just a quick question. I am making some starters tonight for a IPA. I never really worried about making sure my starters were at the recommended OG of 1.040. Can someone enlighten on how much DME to add to 1/2 gallon of water to achieve this? Thanks in advance.

Here's a great link on cleaning kegs: Cleaning Kegs Hope it helps.

Nice setup!!!! You stated that you started brewing again about a year ago. Check out this website: Brewers of South Suburbia. Since you live in the south suburbs you should definitely come out to a meeting. We meet once a month. There are certified beer judges all the way to new brewers. I think...

I mashed at 155 (10 gallon batch) I dont have the exact recipe here at work. it went something like this: 13lb Maris Otter 1lb Crystal 80 1lb Victory malt 1.75 lb flaked Oats .5lb Roasted Barley .5 lb Chocolate malt 2.5oz EKG 60 min boil.

Thanks Yooper, I will go ahead and exercise some patience. After another week goes by I will check the gravity again.

I recently brewed a 10 gallon batch of oatmeal stout. I used Wyeast Irish and Wyeast London ESB with 900ml starters each with 5 gallons in each carboy. Fermentation took off by the time I woke up. I have never seen such activity in the airlock before. I took a gravity reading from each carboy...

The hops are waaaaayyyy too much for a APA. Also the grain bill will probably muddy up the simple malt flavor you want with that style. use one ounce of Perle to bitter and cascade (and/or) centennial for flavor and aroma. You can also dry hop an ounce of cascade if you want. Use the Light DME...

I saw that quote, that is what prompted me to post here. I dont have a laundry room, just a huge unfinished basement that gets down to 50F in the winter.

Hello all, I have a standard full sized fridge in my detached garage. During the summer I use it to ferment my brews with a temp controller. I am concerned about using the fridge during the winter. Since the garage is detached the temp in there is usually the same as outdoors. This means that...

I am going to cold crash a pale ale with a bucket and Ice water. My questions are these: The bucket will be in my basement @ around 68F. How long will the ice last in the water before it melts away? Also, How long will I have to leave the glass carboy in the water bath? Last, If I just rack...

Thanks for the advice all. The grains were given to me premixed and crushed in one big bag. No changing the recipe this time. Hey, it's a free batch. I guess I can call it an off style stout. I will let you all know how it goes.

Hey all, My local Brew shop gave me a free bag of grains to brew last time I was there. He told me that he had a canceled order and if I wanted it. I of course took it and told him I was going to brew it up!! I wanted to share this with all of you for critique and feedback. The grains are...

Thanks guys. I am going ahead with the recipe as is. Dustin