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Part of the reason I'm wondering if something happened was that I did two batches back to back, the only difference being that I watched the second one and made sure it didn't foam up. The second one still tastes fine. I had "primed" the filter with water, then dumped the early mixture of beer...

I'm using a filter for the first time. Setup is the source keg is hooked up at 2 psi and piped through a filter to the spear-side of another keg. The beer was cold from being in the fridge overnight and had not yet been carbonated. Everything was fine until I left the garage for longer than I...

It won 2nd in the morebeer forum comp, wood aged / smoke beer category. I'll post the score card when I get it.

Sweet list, my first day was similar. =) Your beer will probably be fine. As long as you pitched the yeast at room temp and they get off to a good start you'll likely end up with good beer. I'm not a fan of checking the gravity earlier than a week in, and I usually only check it when I'm...

If you have too little water your OG should be higher than estimated, not lower. You didn't describe your process so I can't guess how much wort you had at the end of the boil and how much you lost in transfer from brew pot to primary, and primary to bottling bucket, etc., but you should be in...

I do partial mashes, but I don't have beersmith. I'm using equations from Designing Great Beers. I get the same numbers you do, 95% efficiency for a 5 gallon batch. Congrats, I usually get 65%-70%.

First, how much water did you end up with in your primary fermenter? That will affect the OG. Most of us shoot for ~5.5 gallons in the fermenter on a 5 gallon batch as you'll lose some to trub and the how high the siphon is off the bottom. Congrats on waiting a full 3 weeks, most of us are...

Has anyone tried freezing their own ice? I was thinking of using my brew pot the day before and boiling a half gallon or so to sterilize the water, then freezing it in several small sterilized containers. Has anyone tried this?

It's probably ok, but I wouldn't trust commercial ice to be sterile enough to do it every batch. I'd be willing to try it if you boil the water you're going to freeze and use sanitized containers... I'm going to try this next batch. +1 on the waiting for cooling is a pain.

I use star-san, but this might help- I mix my sanitizer in a cooler. I add about 2 gallons of water, then add capfulls of starsan until I get about the right amount of bubbles to come up when I stir - somewhere between no bubbles and bubble bath. Once you have it mixed properly in a cooler...

The mint went really well with the honey stout, I took some leaves from the side yard and dried them in the the sun before adding. The key is to be pretty conservative on the amounts, a growler isn't that much beer. The jalapeno when into an oaked IPA which I haven't cracked yet.

I have growler of beer I set aside so I could "dry hop" it with jalapenos as an experiment. I have a keg and a carborater cap for the 2 liter. I only have one carborater cap and plan to replace it with the normal cap once it's properly carbonated. My question is when I take off the...

From the primary I sometimes rack to a secondary (or keg) and a growler. In the growler I'll dry hop with something as an experiment. In the past I've put some mint leaves in a stout and jalapeño in an IPA, next up is habanero in a pale ale and vanilla in a cream ale.

1. Don't add more yeast. Your yeast should be multiplying and eating all the sugar without extra help. Adding something only increased the chance of contamination. If your SG is too high you might think about re-pitching, but this is rare - meaning your yeast stopped too early, like only 50%...

SWMBO says it's the best I've brewed, but she says that at least half the time. I'm really happy with it, I've been trying to keep my hands off it until 6 weeks.

Also I don't know if you can get it in Michigan, but there's a beer here called Devil's Canyon Full Boar that's a smoky Scottish ale that I swear has notes of bacon that may be what you're looking for.

I posted the recipe on HBT yesterday here. I think it would qualify as an American IPA, at least according to this article. I'm posting this as I drink the first full pint out of the batch :mug:

I just brewed an Oaked IPA a month ago, I used 1 oz medium+ oak cubes 1 week in primary and the same for 2 weeks in secondary. It's still aging but right now the oak flavor is present but not overwhelming. I'd start in that range.

Targets: OG - 1.065 IBU - 90 ABV - 6.4% ---------------------------------------------------- Extract + MiniMash Ultralight Extract - 7 lbs 2 Row - 3 lbs Crystal 15 - 2.25 lbs...

You didn't say if it hit bottom, you need at least as much liquid as the hydrometer is tall. That said, at 4 days your beer should still be fermenting away. Leave it for at least 10 days before you take it out of the primary. If you're really impatient you can check the hydrometer readings...