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OK so they didn't rise like I expected but I think that is because I screwed up and had the seam side down. When I bake sandwich loaves I slice the tops so that some of the gas can escape and I think that helps them rise. Overall they turned out great but I did make a modification to the temp...

Nothing I love better than commenting on threads started over 2 years ago but I have two loaves of this working right now, by the time I get home tonight they will have risen for 23 hours. I did 2 cups of white bread flour and 1 cup of whole wheat flour. I normally make my own bread but it's...

This blonde ale I did finished at 1.003 or 1.004. You wouldn't even know it was a 5.5% beer it tastes so light and crisp.

I have used it many times in the past and knew it was fast but I guess I had forgotten. I have some Pacman yeast I have been using and that takes a good 8-10 days before it's done.

The krausen is gone, the yeast has almost completely dropped out and the beer went from 1.041 to 1.007 in less than 48 hours! I don't think I have ever seen notty work so fast before. :ban:

The longer you let the beer clear before bottling will have an effect on how long it takes to carb but there should still be enough yeast in there to do the job. I have had beers that I left in the secondary for over a month and I had trouble too, I found that inverting the bottles to rouse up...

great idea gila, I will try that tonight.

That is what I did on Monday, I moved it upstairs and also pitched some nottingham but so far nothing. I think you guys might have hit the nail on the head with the gravity reading though. It seems to make sense that you could not get an accurate hydro reading due to the carbonation.

I have noticed a small amount on beers that have finished in the past, but not at this level. Combine the large amounts of co2 with the fact that I need to shave off another 8+ points and I was a little worried.

I brewed a 10g batch of beer 2 weeks ago and I split it up among two carboys and pitched my yeast. Everything seemed to be going fine except last week when I tested the gravity, one of the carboys was at 1.022 which is much higher than it should have been, the other is still fermenting and now...

so 2 pounds of Corn and .50 pounds of rice? I thought I saw in another comment where you backed off a 1/2 pound of each and replaced with 1 pound corn sugar. Also would corn sugar would give the same results?

I think they are fine and since they are just solely for bittering they really don't impart much if any flavor. I was even tempted to dry hop with cascade but decided against it, I do think it would be tasty though.

Just wanted to post and update and let you know this stout is really good, not as creamy as I would have thought but for my first stout this really turned out to be a great beer. Thanks for the recipe Sparky.

Damn it Kevin, just when I think I know what I am going to brew next, you go and throw me a curve.

Just made this tonight but used WL004. I undershot my gravity a bit and had a post boil of 1.052 and used cascade as my bittering hops.

I saw that BCS460 and almost **** a brick, that thing looks awesome and the price seemed pretty reasonable plus I think it would be easier to program.

15 or 17, I am trying to brew as much as I can in one shot without breaking the bank. I have found a deal one some 25G pots that would work and wanted to use electric if possible. How do you have your elements controlled? Are they both on the same controller?

I want to build a system based on the brutus 10 but use 25 gallon pots instead. I like the idea of going electric but wouldn't think a 5500W element would bring that to a boil. So then the question is do you put in dual elements or stick with gas? This location of this system might be indoors...

it's easier to spell than biermuncher. ;)

Kevin the beer came out great but I think I added a little much rice since it was a bit sweeter than I thought it should be, otherwise it came out really nice. Also the half that I added lime zest to came out great or so my wife says. I added the zest of 4 limes to a 1/4 cup of everclear in a...