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Disaster gold batch:001 Brew day April 1st Monday 2013 10 gallon batch 19lbs us 2row, 1lbs crystal 10l 2oz east kent Golding us (60 min.) 2 package 001 Cali yeast, 1L starter 8oz ldme Mash in:* 3 gallons 155** Mash temp: 140*-142* Time: 20mins Sparge: * 7.5 gallons 165** Sparge temp: 148* Time...

I planned on brewing a blonde ale as an intro beer for friends and I completely miscalculated my water volumes and ended up with a very low OG. I added table sugar and honey to the fermenter and reached my estimated OG I figure the finished beer is either gonna be half way decent or good. I'm...

Thanks everyone for trying to help me out. I was stressing pretty bad last night

I figured it out. The low pressure regulator just wasnt cutting it. It looked identical to the one I previously used, after digging through the thread I found my original one swapped it out and was boiling within 5 minutes

The valve is the same and I just weighed the propane tank. Its a 15 gallon tank and weighs 30lbs so I think im good on propane. This is so confusing. Im doing a 7 gallon boil and its been on the flame for over a hour and a half

Im boiling my wort right now and the damn ttemperature wont raise past 180 degrees. Ive used this exact set up before and have had no problems. This attsched pic is from earlier. Any idea of whats going on? Maybe I just need more propane?

Awesome thanks guys besides DGB's is there any other resources I should read?

Do you guys have any recommendations for starting a recipe from scratch? Just for recipes in general after decideding which specific styles you're going with

How are the samples tasting?

Generally speaking how much bourbon would be used for a 5 gallon batch? (assuming the bourbon is added directly to the secondary)

if i don't soak i'll be doing a steam sanitation of the oak. The bourbon I wanna use is about 40 bucks for a 375ml bottle and theres only around 700 bottles of it. So if I was to steam sanitize my oak, then add X amount of bourbon to my secondary could i achieve the same results as adding...

I'm planning on brewing a fat ass stout, this weekend and will be throwing some oak cubes into my secondary and letting it sit for a couple months. Now I would like to incorporate a local distilleries bourbon with this beer, and since said bourbon is a very limited batch I am wondering if it...

thanks alot man

I wanna brew a stout with a heavy chocolate malt base, cocoa nibs, and cold-brewed coffee beans soaked in bourbon. I'm thinking there's a large possibility it might be absolutely horrible. But I'd like to know y'all opinions

So I took a gravity reading today (6 days after brew day) My first gravity reading before pitching was 1.049 And now it's at 1.012 I'm kinda surprised that fermentation took place so quickly especially so due to almost no airlock activity. I'm guessing wyeast

Thanks to the massive amounts of knowledge on this forum i feel extremely comfortable and efficient at home brewing. My very first batch isn't even done fermenting yet but i couldn't have done it without you guys. Rather than being a stressed out noob i had a lot of fun on brew day and I'm...