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It's true, I agree with that too. I just meant it was ideal to use fresh LME if you have the chance.

I personally love the stuff, but I do notice it strips a bit of character from the beer if you add too much. I usually add 1 TBS of gelatin to 5 gallons of wort. Start by dissolving it in a cup of water at 80C. not boiling, but a bit of steam, take the water off the heat, and add gelatin...

I'll start by saying I do both. That being said: all grain is a much purer beer, usually has better mouth feel, and gives you some sick satisfaction that you can brew like a champ. Extract on the other hand is easy, quick, and with a bit of trial and error, can compete with some of the best...

I forgot to mention, 5ppm-10ppm is the concentration of iodine in table salt. so a tiny bit probably won't hurt you (take this with a grain of salt; pun intended, I am not a doctor or scientist, just did some research online for you) . shaking off the excess should help as well, let it air out...

so PPM is a measure of diluted parts per million, assuming pure iodine is 1 million ppm, .75% iodine would be about 7,500 parts per million. 7500/1000000 = 0.0075 (or 0.75%) to get down to 12.5ppm you would calculate 7,500 / 12.5 and it will give you the ratio of water to dilute the solution...

anything under 20C is fine. I would recommend getting it down to 10C or so if you can, it will help the yeast settle faster. A second ferment usually isn't required though, you can just cool your primary down after fermentation is completed. Some styles benefit from secondary ferment, but most...

That sounds like the amount of LME that I use in my Heffeweizen. It comes out with a good mouth feel but will require 2-4 weeks of aging for it to develop fully (at least mine does). If you want to stress the coffee notes, then 2 more oz of chocolate malt, and about 3 oz of the caramalt for the...

Agreed. Bottled water is pretty sterile (no wild yeast) so it should not affect the beer at all. I've been using it for 20+ fermentations.

+1 to these guys I just wanted to add that leaving a beer in primary longer is not going to hurt you either. Since the yeast is still alive and consuming oxygen, leaving the beer sitting on the lees for several months won't hurt it. If you can't measure the SG yet, or you are worried about...

I would recommend the large propane tank. A coleman camping propane tank contains a maximum of about 18,000-20,000 BTUs. A standard turkey frier can get up to 35,000BTU per hour. I think you'll be going through 2-3 tanks in the time it takes to get a mash up to temp and boiling for the 60-90...

Hello All, Just wanted to say a quick hello to all you Canadian brewers out there. I'm new to the forum, but not very new to brewing. I've been brewing for about 5 years now and have had experience with everything from extract, to full grain. With good local LME I've had beers come out as...