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So I did another gravity reading today, and it was down another point to 1.02. A few other interesting things I noticed... - The smell does not have any hint of alcohol. It's a pleasant fruity scent - Initial tasting of a small amount does not reveal solvent flavors. There's a heat that...

I have noticed higher attenuation in the past when I let the wort sit for long periods before brewing. This would be an interesting experiment.. Collect 6 gallons wort, boil half immediately while letting the other half sit for 2 hours at 145*F, then boil it. Pitch equal amounts yeast...

I was looking for dry, but below 1.008 or so the dryness is unpalatable. If I had not used as much sugar I probably wouldn't mind as much, but 11% alcohol and an FG at 1.003 makes this more like a wine than a beer.

Here's the recipe.. 12 lb Pils 3 lb cane sugar mash: 10 min @ 128*F 120 min @ 150*F (fell to about 145) boil: 2 oz Styrian Gold @ 60 2 oz Saaz @ 30 ferment: Cool to 60*F, pitch 1.8L of 3787, let self rise to 80*F over 3 days.

I have 3 hydrometers (don't ask..), and tested it with all of them, feeling sure there was something wrong, but they were all within 1 gravity point of 1.003. My mash schedule was 10 minutes at 128*F, 2 hours at 150*F, and it had fallen to 145 by the end of the 2 hours. The taste is not...

Just curious, how did it turn out over time? This exact thing just happened to me, and I'm trying to figure out if I should dump the batch.

So I brewed a tripel last week, with an OG of 1.084, and pitched a 1.8L stir-plate starter of 3787, and let it self-rise to around 80*F. It's been a week now, and I checked it.. 1.003! What's going on here? I did have a longer than expected mash (about 2 hours), but this seems insane. I'm...

Any clue on the proportion for the puree?

Not sure why everyone keeps calling it a redneck setup.. assuming food grade tubing, a washing machine is the perfect setup. It holds a bunch of liquid, it stirs constantly, and it has a recirculation system built in. I just want instructions on how to do it!

Well, the theory was to pitch T-58, wait a couple days, then pitch S-05. Basically I want to get a little bit of a Belgian flavor, but not too much. I guess alternatively I could split the batch and blend them later..

Here's what I'm thinking: Mash @ 151: 13 lbs 2-row 1 lb Munich 0.5 Crystal 40 Boil: 60 - 1 oz Magnum 30 - 0.5 oz Simcoe, 0.5 oz Amarillo 15 - 0.5 oz Simcoe, 0.5 oz Amarillo 5 - 0.5 oz Simcoe, 0.5 oz Amarillo 0 - 0.5 oz Simcoe, 0.5 oz Amarillo 1 lb Cane Sugar Dry hop 7 days -...

I kinda think decoction actually makes AG brewing go a lot smoother as a noob. You've got 2-3 chances to hit the right temp, rather than just 1.

So I think I've reached the point in my brewing hobby that I want to buy malt in bulk. The problem is, there's a lot of different styles that I like to make throughout the year, and I don't want to have more than 2 base malts in stock. Is there some sort of chart to indicate specialty grains...

I think it's totally the opposite.. He has two choices: eliminate everything he does where he might see a drop of alcohol, or learn to f'ing deal with being around it and not partaking. Now it takes a damn strong will to homebrew and not taste the results, but if he's been doing exactly that...

Yeah, something along those lines... Expected OG was 1.076. This was really disappointing. The only up-side is that I only made 1 gallon.

So I tried an experimental 1 gallon batch today with 2.5 lb 2-row, 2 ounces Victory, and 4 ounces sugar. I mashed at 152* for 1 hour in a muslin bag inside the brew pot, then slowly poured 1/2 gallon 175* water over the bag to sparge for a boil volume of 1.5 gallons. After boil, I...

I'd like to buy a 9" false bottom and a cooler conversion kit... PM me if you have one or both of these for sale.

Mind if I ask what you ended up doing? I need to do the very same thing..

I was just going to use a disposable muslin bag, thus treating it like an "ingredient" rather than a piece of equipment. I know growlers aren't really a good way to carbonate beer, but I've used them for years with no problems -- I just carbonate at lower than 2 volumes. Is there anything else...

I'm trying to put together instructions for brewing a very small (1-2 gallon) all-grain batch, for someone who has never brewed before. The goal is to show someone how beer is made from start to finish, all using only equipment found in the average kitchen. Right now I'm thinking BIAB for...