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Sorry for the confusion. I just meant my read was over 1.1. Thanks for the input. I think there's probably a strong possibility it's a mixing issue, because I (stupidly) have never really mixed in my top off water very well. Now I've got maybe 5 1/4 gallons in the fermenter so hopefully I'm not...

I've got about 20 or so brews under my belt, but this is such a basic question I thought I'd post it here. I'm continually having trouble getting accurate gravity readings with my brews. Today I did the Brewer's Best Belgian Trippel kit (fingers crossed that it doesn't suck), and was supposed...

I'm currently brewing up Yooper's Lakefront IPA clone(ish) and will be dry hopping in a couple days. I've only dry hopped once previously, and found that the hop matter did not sink even after 10 days, and it made racking quite a nightmare. This time, I plan on throwing the pellets in a...

Not sure if they bottle this, but New Holland's Farmhouse Ale is pretty terrible.

Wow, I don't what happened with my brew. I just brewed this up and had an OG of about 1.09 at 5 gallons. I pretty much just kept adding water until I got to about 1.08, and now there's probably around 5.5 gallons in the fermenter. Any idea as to how my readings were so high? Is it possible it...

Not a single response? A yay or nay, perhaps?

I've made this puppy twice now, but with 3 lb of the wheat DME and 3 lb of the amber, and it is probably the best stout I've ever had.

You will hear different opinions on this matter, but I think you'll find the majority of people on this site will tell you it's completely unnecessary to employ a secondary unless you are dry-hopping or something along those lines. If you aren't, it's really just extra work and one more...

Welcome to the forum and the wonderful world of homebrewing :mug: Not sure about LHBS in your area, but there are lots of good, reliable outlets online to consider as well. Austin Homebrew, Midwest, Norther Brewer to name a few.

Highly unlikely that this is related to fermentation.

I'm just wondering if I'm just imagining this, or if others have picked up on. In the past I remember Hopslam having quite a noticeable honey flavor and resinous character to it. This year, it seems like just an all out citrus hop bomb. To be honest, I prefer it to previous experiences. This...

Moutai is actually a type of bai jiu. It's amazing how diverse the flavor of different bai jiu's can be though. I've definitely had some that tasted like rubbing alcohol, and some that tasted exactly like urine smells.

Wow that's an awesome link, thanks! Really? Wow I was in Shanghai a couple years back and never came across anything. I didn't really go to a whole lot of bars though. Jinhua seems totally dry, but maybe I just haven't found the right pubs.

Thanks for the tips. Actually I've sort of been pondering the possibility of opening a Western style micro-brewery in an affluent area in China. Just a thought and definitely risky, but it would be cool to help bring good beer to the country and make a business out of it. I'll keep an eye out...

Hey all. It's been a little while since I've posted, because I took a job offer to go teach English in a city called Jinhua, in the Zhejiang province of China. Everything's been going great, but there is one major problem. There is literally no good beer out here to speak of. IPAs? No. Stouts...

My humble two cents: A lot of people will tell homebrewers complaining of an off taste after just a few days that it's too early to tell, but my experience both with my own homebrewing and others' is that a serious off-flavor like "gym socks" isn't going to be apparent at 9 days in bottle and...

Thanks a lot, now I can at least find it haha. I just had one earlier too and I was definitely tasting the simcoe. Figure I'll give this one a go though and see how it turns out.

I'm looking for an extract clone of Bell's Hopslam. I heard that AHS carries one but haven't even been able to locate it on the site. Otherwise, has anyone come up for a recipe for this? Thanks! :mug:

I suppose for now I'll just continue dilute steeping so long as I don't have any problems with it.

The question concerns steeping volume and the implications for flavor and tannin extraction. I recently brewed a milk stout, steeping 2 lb of grain in 6 lb of water and there is no astringency in the beer. I'm not sure though if I want to continue dilute steeping or not. For some reason, it's...