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I'm not new, but I'm no expert. This is about batch 50, but only my second dunkel. I don't think this is a dunkel specific issue though. The OG was 1.060, from memory. I have it written down, I'm just not near my notes. The reason I posted was because it is something that was unusual in my...

Just what seems like a random thing, but I bottled a Munich Dunkel last night that had a FG reading in the mid-upper 1.020s. Beersmith was predicting around 1.017. I took the gravity reading with my hydrometer in both the wine thief and my usual plastic sample tube. I had just bottled a...

I've made several batches of non-alcoholic ginger ale that turned out great and decided to try an alcoholic version. It was very simple and may have been mentioned in an earlier thread (I didn't read all 20 pages). The basic recipe is Alton Brown's ginger ale recipe, but I used Safale US-05 as...

Pressure canning wort is exactly what I do. I borrow a canner from my mom that will hold 7 quarts of wort and can away! It is SO much easier to get a starter going and the canned wort can be stored in the cabinet at room temp. I also "can" water to sterilize and use it for rinsing yeast...

I live near Pittsboro, but work in Hillsborough and meet there with the Hillsborough Homebrew Club that grew out of the Nash Street Homebrew Store. We meet the first Wednesday of every month at Mystery Brewery to sample one another's beers and give feedback. It's a very positive and...

Hello all, Most of you reading this already brew proficiently, but if you know someone who's on the fence about entering the homebrewing hobby and who's interested in seeing and trying out the brewing/bottling process before diving in, I'm offering a 4 hour workshop this Saturday, October 27...

Thanks for the encouragement. I'm still hoping for something good. I just have to be more patient and let it take it's course. There's always another competition around the corner.

I was brewing a brown ale and decided to rack a gallon of it onto some de-oiled natural peanut butter (mixed 7 oz. peanut butter with 1 cup of boiling water to pasteurize and make it pourable). The krausen on the base beer started falling after about 3 days (@68F). I let it go a total of...

The method I was using recommended using 5.5 quarts for the 4 pounds of grain, or 1.375 quarts/pound. This fits nicely in a two gallon beverage cooler, which is what I use for my partial mash. Have fun!

All grain should be basically the same recipe, except drop the LME and add enough 2-row in your mash so the OG of your wort ends up around 1.050. Good luck!

Yes, I brewed a variant of this last year and it was one of the best beers I've made so far. I've had 420 and liked it, but I've never tried them side by side to compare. My version was a partial mash (152F for 45min) with: 1 1/2 lbs. Munich 1 lb. American 2-row 1 lb. Vienna 1/2 lb...

Awesome, thanks!

When I'm using beer calculus or another program to design recipes, how do I set the batch volume? Is it the volume of the batch at start of fermentation or is it the anticipated volume you plan to bottle or keg? For instance, if I start with 5.5 gallons in the fermenter, I will usually end up...

I ended up with an OG about 5 points lower than my target, so the temps must have dropped too low by the end of the mash time. Also, just to clarify, I added water to the cooler at about 163F, which settled out at about 150F after mixing in with the grain. The mash was at 150F when I put...

I did a partial mash last night and the intended temperature was 149F. I mash in a 2 gallon cooler and generally don't mess with it after I've put in the water and mixed the grain in well. Anyway, I started the mash with water at about 150F, which was good, but 45 minutes later, when I was...

I've ordered twice from MoreBeer and been pleased, thought I've never ordered an all-grain kit. I usually order a couple of batches worth of ingredients at the time to get my $60 worth. I'm in NC as well and oddly enough, I've done the math and the trip to my nearest LHBS option and back...

Hey Nathan, et. al., I live in Chatham and work in H'boro. I got my original equipment and first few kits from the Durham store and enjoyed my visits there, but the math doesn't work out to drive there to get supplies. The best place I've found is MoreBeer out of California. They ship...

The cider I started a month or so ago had a SG of 1.051. This was straight apple juice from Wal-mart, no added sugar. Your hydro should have a percent alcohol scale, in addition to the gravity scale. You can take the % that corresponds to a gravity of 1.051 and subtract the percent that...

OK, I've modified the recipe as follows: 2 lb. Maris Otter 1 lb. Victory 1/2 lb. Crystal 60 1/4 oz. Chocolate Partial mash at around 153F for one hour, then 6 lbs. light LME 1 oz. Cascade (5.9% pellet) 60min. 1 oz. Glacier 2min. Nottingham dry yeast This should give me a really...

Great! Thanks for the advice/encouragement. This is on tap, but I have run out of refrigerator space and bottles, so it may be a month or so before I brew it. I'll try to remember to post back to this thread with results. Cheers!:mug: