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So, what I'm gathering from the posts here is that I should have stopped when I met my OG. I understand that the calcs were off which probably had do with my grind and brewhouse efficiency. The good news is I have a large number of fermenters from 2.5 gallons up to 12 gallons. I could have...

Thanks for the input. That said... given my situation, should I have boiled it down like I did and overshoot the OG or should I have boiled for the hour and had a larger batch than I anticipated? Here's the grain bill 18.8 lbs English Pale Malt 2.0 lbs Flaked Oats, toasted 1.5 lbs Chocolate...

A have a couple of questions. I'm going to try to be thorough in my descriptions and variables so this might be longer than normal. I've been brewing for two years. This past summer, after getting all my gear bought and set up, I went to AG brewing. My first two brews were from pre-ground...

Fair enough... I chose that recipe because it was inexpensive and I didn't want to waste good material on my first experiment. ...So back to the question.

So for grins I made what was supposed to be a Bud clone.... (don't ask)... not a high gravity beer. I brewed on Aug. 12. Fermented in a primary for 3 weeks then kegged it. It was a 10 gallon batch. One keg I immediately force carbed at 20psi for 6 days then tapped it. The other one I just bled...

I have what I think is a simple question, yet I haven't been able to get a straight answer searching the internet and forums, so I'm going to ask. Aging my homebrew in a keg? What are the guidelines/rules here? I've brewed for two years (extract) and have only bottled my beer until...