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Thank-you. 5 oz. of corn sugar lined up for tomorrow. I'm going 1.7.:) Kevin

The recipe I'm following has instructions for kegging, but not bottling. I am ready to bottle +/- 3 gal. that has been in my 40 degree fridge for about a month. Beersmith says to use 1.59 oz corn sugar. Northern Brewer states 1.5 oz. 2.6 carbonation level. If i figure the standard .8...

Can't wait to get it up and running!

Where did you find the caster's? I have three of those tracks from Costco. Someday when the kids moved out, I'll have enough shelf space back to consider using one of them.

I was right on the mark with an OG of 1.054. I plugged the ingredients into Beersmith and converted it into a 3 gal. batch. The recipe came from Homebrewers Association Winners recipes. I wanted to a California Common and found a recipe named Gatekeeper. 2015 winner. This while learning a...

Thanks, everyone. I have made a note to myself. Be sure your long thermometer that you put into you HLT is calibrated! Guess what I didn't do! Didn't realize it until I was monitoring the chill process. Thought I would get out the Thermopen, just for poops and giggles. Holy s%^t! That...

Thanks. Should I extend the mash any once I get it up to temp? Turn it into a 90 instead of a 30?

Hello everybody, I am doing my first all grain today with my dad. My recipe calls to mash in at 152 degrees. I preheated my 5 gal.gallon cooler with water @ 130. When I poured in my mash, it has not risen above 141.9. uh-oh. should I take part of my sparge water to raise mask temp...

I just broke down my FF after my first brew so I could clean it and re-tape where I had some leaks. I took apart the ball valve and found quite a bit of crud (technical term; you'll study it in class next week) in the cavity where the ball rotates. If you're only rinsing or washing...

Thanks for the help. First reading I took was just the wort. 1.14. Two days later I realized my mistake and took another reading. 1.060. Today, following your advise, I took another reading. 1.008! So something has been happening. And some krausen on top. Is 1.06 and 1.008 in line...

Should I re-pitch the yeast? I have a Graf fermentation and yeast question, if I may. We put together Brandon's recipe on Feb. 4th. In looking back, I think I pitched the yeast in too cold a brew. I had the wort chiller going and got distracted. Wort was in the 50's when I returned. The...

I also just thought that the original reading was done with straight wort, before mixing with the apple juice.

I went down this morning for a check. I have the entire fermenter draped with a quilt. The thermometer built into the side says 57-58 degrees. The basement temperature is also 58 degrees, so they are balance out. I was thinking that now all the sediment has settled, I just took another...

My son and I put this together last night, following the original recipe. We loaded it into a FastFerment which is sitting in the basement. The basement temperature is right around 60 degrees. The original recipe states fermentation at 64-68 degrees. Upstairs in a closet would be around...