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Good point. I'm not necessarily trying to nail this particular recipe (Young's Oatmeal), but more so trying to make a good beer.

This is what I thought. I imagine that roasting the barley I buy wouldn't cause any serious problems. Or is 4 oz enough to skip? I could add a bit of extra Crystal malt maybe.

My Oatmeal Stout recipe calls for British Roasted Barley (4oz) and unfortunately, it seems that I missed this at the LHBS while shopping. The shop is closed and I want to start tonight. I could skip the barley, but I'd rather not. Is there any reason why I couldn't buy barley from the grocery...

Great. I'll try adding it tonight. I'll just make sure to siphon it in smoothly with a sanitized tube.

Maybe I'll give it a shot. How much water would you suggest boiling 1.5 lbs of DME in? Also, how long? Considering there are no hops going in, it shouldn't need to be nearly as long as the original boil, right?

Hmm. I was wondering about doing something like that, but I've already pitched the yeast. Would that be a problem?

So, yesterday I brewed up a Dubbel recipe from Papazian's book which was pretty simple to start with. Well, I was cleaning up and I noticed that somehow, I had actually forgotten to use the dried malt extract! This is the recipe: 3.3lbs Breis Dark Syrup 3.3 Breis Golden Light Syrup 1.5 extra...

Well, I've had it in the fermenter for about 17 days now. I took a look at 7 days and the gravity reading was 1.019 with plenty of krauzen on top. The recipe called for a 1.014 reading. I'll take another reading today. Insulating the bucket sounds like a good option. If I can find a cheap...

I currently have a batch of beer in my fermenter that should be ready for bottling. However, I realized that the temperature in my house is a little lower than recommended for fermentation. While I'm not home, my house is usually about 64-65˚ F. I looked at the stick on thermometer on the...

That's what I like to hear! I also haven't done a secondary yet with any of the few batches I've done so far. Maybe I'll get a carboy and give it a shot.

I've got a Weizenbier from a kit going in the fermenter now. The instructions called for 3-7 days of fermentation with the airlock activity in consideration. Well, the airlock bubbling stopped within two days, maybe three at the most. I gave it another couple of days and opened it up today...

Wow, the turkey baster sounds like a good option. I should've thought of that! Thanks!

I've never been quite sure about the correct method to check the specific gravity from the fermenter. With my first batch, I didn't realize that I was supposed to remove a sample and read from that so I actually threw my hydrometer into the fermenter. You can imagine how difficult it was to take...

So far, I've only done single fermentation malt extract brews. But, yeah, I guess most aren't too hard! Although, I would love a good Belgian white!

I'm about ready to start on my third brew after two successful batches. The first was a kit and the second was a recipe. I'm curious if anyone has any suggestions for good beginner brews. I'm getting a little more comfortable with the process, but I'd still like to get a good handle on it before...

Thanks for the advice. I'm going to let it sit a few more days. I'm learning how the "Don't worry..." came about. It's easy to get worked up and worried about messing up your batch. I also doubt its contaminated, because it smells spot on.

I began homebrewing only about two months ago. My first batch was a Brewer's best kit of Irish Stout and it turned out excellent. It was in fact one of the best tasting beers I've had. So this time I tried to brew a batch of Elbro Nerkte Brown Ale from The Joy of Homebrewing. The beer is...