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I add 8oz of Munich and 8oz of crystal/5 gal in all of my IPA recipe's. Kegs always go empty!

Yes I used my calibrated hydrometer and both IPA finished @ 1.012. I used California 1212 Wyeast and Irish 1084 Wyeast for the Stout.

I racked over to a 2nd this morning. My temps have stayed a constant 68 deg. I made 3 batches that weekend 2 IPA's and one stout. The 2 IPA have already finished. I have a pouch of Safale US-05 I could repitch but I didn't know if it was necessary. I whirlpooled 2 days ago to give it more oxygen...

I am currently making my first batch of oatmeal milk stout. My OG was 1.070 but after a week I have no activity in the airlock and +3 days FG of 1.036. I read that lactose does not ferment and from my est. OG I should have started at 1.063. I am assuming that the lactose is the extra .007. So if...

I was thinking of getting the 4-$100 deal also but I have read reviews on several sites that the lid is terrible on the big mouth.

No Irish for the stout.

So I made 3 batches this past weekend 1 Saturday and 2 Sunday. The first 2 I smacked and waited till it was swollen and warmed up and pitched.The last batch finished late Sunday night and was left in the boil pot overnight to cool while I was at work. In the morning I transferred to fermentation...

I usually fill my collection vessel with a ladle from the boil kettle once transferred. I might be getting the weaker sparge wort from the top. If I whirlpool before I collect my sample I would assume that would be better. Thanks

Ok so I tried the bar of cacao and it was horrible... off to amazon.com to purchase cocoa nibs going to soak them in vodka if they taste any better than the bar

So I just got the 3rd batch in the fermenter this weekend before my 21 day work stretch. All 3 pre boil numbers were way off but all 3 post boil numbers were dead on. These batches were the first ones I have ever measured the pre because I started using a brewing excel spreadsheet vs. pencil and...

yeah good call ill try a piece of it... its 100% cacao so thats good. thanks for the help! Cheers 3 batches in 2 days. Red IPA, Oatmeal Chocolate Stout, and Citra Blast IPA

My plan is to add cacao to a little bit of boiling water melting the cacao for a secondary addition. Im on a 21 day night shift work schedule so I had to bang out 3 batches yesterday and today. I do have some time to buy powered cacao if you think this would be too astringent.

Labels fly off after I soak mine in baking soda & water I use the $1 round scrubby from dollar general.

I am currently making a Oatmeal Chocolate Stout. I could not get nibs but I found 100% Cacao bar. My plan is to add 2-3 oz in my secondary but I was wondering if I should add it to the boil. I am afraid to make astringent taste by adding to the boil. Thoughts? 7 Marris Otter .75 Flaked Oats 1...

I have recently upgraded (?) to a 48 qt coleman mash tun with braid false bottom. I have BIAB for almost a year with no issues hitting my numbers but the 2 batches I have made this weekend have had low SG pre boil but nail the numbers on the post boil. I am using 1.375 w/g lb. ratio mashing @...