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Maybe I should be more clear. I'm talking about the specific gravity of the small sample (quarter pint or less) I took out for measuring the OG. I scooped this out of the wort and took a reading (1.039 at 85 F, corrected=1.042) just before pitching the yeast. This same hydrometer sample...

I brewed last night and the wort OG (well-stirred) was 1.039 at 85 F (corrected to 1.042). I left the hydrometer sample out and two hours later noticed it had dropped to 1.020 at 72 F. The next morning it was 1.000 at 65 F. Is this normal? Is it just fermenting super fast? It seems like...

If you track one down, or experiment and like the results, I'd love to hear about it. Cheers!

Does anyone have any experience malting wheat at home? I have a cheap local source of wheat berries, and as long as it's not rocket science I was hoping to give it a go. In case it matters, the class of wheat is hard red spring and I have access to a western variety called superb and an eastern...

Thanks for the reply. The wheat is actually locally grown here in Northern Ontario. The varieties grown are Superb (Western) and Sable (Eastern), both of which are hard red spring. I suppose I will start the trial and error process with small batches, unless I can find some more information...

Does anyone have any experience malting wheat at home? I have a cheap local source of wheat berries, and as long as it's not rocket science I was hoping to give it a go. Does the process differ much from malting barley? Should I look into what variety the wheat is or is one kind of wheat as...

thanks for all the insighful answers.. you've answered my question and more so

much thanks to all three of you

This has been discussed a bit before, but I was hoping to get more information about fermentation and lagering temperatures when using nottingham to make a lager. I realize using an ale yeast to make a lager is not the best way to do it, but I'm trying to make use of what's available to me...

thanks for the advice... I'm coming up with a recipe and will post it when I'm done (will make new thread)

Well that's the question. Most recipes I've found have totally different ingredients, so I was wondering which styles I'd best be able to approximate with what I have. If I could do anything I'd lean towards a pale ale, or a porter/stout, but don't want to rule out other styles if these...

thanks for all the input... i'll try to come up with something and then post it for critique

thanks, i'll look into some more stout recipes and see what i can substitute if needs be...

I usually have only about half the ingredients for recipes I come across... but is it all about the art of substitution?

Hi all, I'm basically a newbie (a couple of Coopers kits under my belt) and live in a pretty remote part of central Canada with only somewhat of a LHBS (and would rather not order anything right now). I'm trying to take the next step after kits, but only have very limited ingredients. These...