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My mistake - thanks for correcting, I've obviously never done FWH with all grain. My beer turned out good, nice and smooth bitterness. But, I've not done a sister beer without the FWH hops for comparison. Edit: Deleted so as not to hijack the thread. I was indeed thinking of mash hopping.

I did this on an extract beer a few of months ago to use up some ingredients. I added 1 oz of hops during my steeping process, then brought it to a boil and proceeded as normal. I used the technique to gain increased IBUs while only boiling for 20 minutes. It seemed to work well since I'm...

Strange - it should not be that far off. Some real possibilities could be that you read the hydrometer wrong (or the hydrometer is drastically off), or you added more ingredients than the recipe calls for. Your recipe calls for two 12 oz additions of DME. DME typically comes in 1 pound bags...

From my experience I would say that NB's extract kits almost always are significantly cheaper than if you bought the exact ingredients individually. When I create an extract recipe I almost always look for kits that have most of my ingredients so I get a cheaper price.

I normally put priming sugar in the bottling bucket right as I start my siphon and make sure it swirls like you said. That time I made sure to stir it with a long sanitized spoon carefully after pulling the bag out. The carbonation has been very consistent on that batch.

On my last dry hopped beer I tried the muslin bag over the end of my siphon and didn't like the results. It clogged up after not too long. I had to think quick and decided to line my bottling bucket with a sanitized paint strainer bag and siphon unfiltered into of the bag. When I pulled out...

Dark DME usually has Caramel 60 and black malt in it already, plus one or two pale malts. I'm not sure on the proportions. Add specialty grains with that in mind, maybe just the barley and chocolate malts. No carapils, but you can use a full pound of lactose if you want (maybe add it during...

For the record, I have both a SS and a copper IC. I pay very close attention while I'm chilling so I've made lots of observations. The main thing is regardless of the metal used, if the wort isn't flowing, it's not cooling as quickly as it could be. You'd have to be constantly stirring...

5 gallons of rye brown 585.5

De Bom after about 2 months at my friend's place.

Thanks! I wanted to use Pilsen LME but I could get the others for a good deal. Turns out it's Gold LME and Munich LME, not Marris Otter. The hops are also lower on the AA than I had used in my calculations so I will be recalculating and adjusting to keep the IBUS up a little.

I've done a ton of reading on this style and have come up with an extract recipe that I will be brewing this weekend since I'm still preparing my AG equipment. It isn't perfect because I'm using some ingredients that I can get at a cheaper price (namely the LME). Critique please! I'm not...

Just a thought - Cannibalize the kits and make a dark malty beer that would potentially hide any off flavors from lack of freshness. I would recommend replacing any steeping grains in those kits. This is a good opportunity for you to throw two kits together to make a big beer like a RIS or...

It's pretty obvious, isn't it? The cans/bottles are on the side of the road. Folks are purging the evidence, it's just that simple. So yes, they don't care, but also have a goal in mind of getting rid of their open container instead of getting caught. I tend to think it's the old timers that...

I got way more than expected! A new burner with leg extensions, 2x 6 gallon better bottles, a fermwrap, an aluminum pitcher, some starsan, and a homebrew pint glass. Plus I got a propane tank that's not pictured.

Structural engineer

This would be a big problem for beer! If you are doing this then that explains lack of carbonation and high pitching temps could explain some off flavor. I'd be surprised it's as bad as you are saying though. How warm are you pitching?

Ok, brewing beer really isn't all that tricky, so there must be a step that's being overlooked. I've only seen infections over-carbonate beer, so I feel like that should almost be ruled out unless someone smarter chimes in. 1. Make your wort - seems like you've got that figured out. 2...

Another quick question. How are you carbonating your beer? Mixing a priming solution? Individual tablets?

No one has asked how long you fermented. How long are you leaving the beers on the yeast cake before racking? Yeast needs time to clean up some weird flavors, even after airlock activity has completely stopped. It does sound like a bottle thing though. Your bottles should not be losing...