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Thanks for the help. I guess I'll go with 4.5 gal. and a blow off tube.

I have a extra 5 gal. glass carboy I'm going to use as a primary fermentor. What would be a safe gallon/amount to brew without making a mess?

What the... :confused: The best thing to do is check the gravity with a hydrometer. Check it after about 8 days, record that reading. Then recheck it at 10 days and if it is the same the fermentation is complete. At that point let it set another week to clear and condition itself. Also...

Has anybody used East Kent Goldings for bittering and Amarillo for flavor or aroma? For me EKG is very smooth as a bittering hop. I might give this recipe a try using EKG and Amarillo.

Nothing needs to be fixed. One vial is enough for what he is brewing. Just keep in in the temp. range and check the gravity in three days or so to make sure it's doing its job.

It should be good especially if you see some action. I had a WLP080 that had an expiration date of the same day I was going to brew. I was worried about it knowing that it wasn't fresh. But it fermented great with a good FG.

I've got corn meal medium grind. So cook it in boiling water for a while and add it to the grain bill then mash?

Got home from my brew store and weighed my grains and looks to to 12oz. short. The flaked corn looks shy. What type of corn product can I use to make up the difference. Thanks

That's why I was thinking about KG or Saaz. Something that won't over power the cream ale. 15 to 20 BU is what I'm aiming for.

I'm thinking of using Kent Golding hops for cream ale at 60 min. and a small amount at 20 min. With a BU of 15. I'm wondering what Kent Golding would do for a cream ale?

I'm doing a partial mash Ale and wanted to know if when using Vienna 1/2 lb. do I still want to use Carapils 1/4 lb. Does Vienna do the same as Carapils? Carapils adds body, foam retention, and beer stability. Should I use both or just bump the Vienna up a little bit And just use Vienna?

The fermentation temp. of the wort is the key factor and not the ambient temp. I installed a thermometer in my fermentor lid and on average the wort runs 5 deg.F warmer than ambient. It could be more if there is a very active fermentation. Try the calc. again and add 5 or 6 deg. to it and...

A little easier said that done. Texas is slightly different than Maine as far as I know. Not all of us live near a big city and can walk into a brew store without driving 2 or 3 hours. You don't have a dog in this hunt so stay out of it.:)

So you used about 2.4 oz. of sugar, correct?

I'm not to sure why you would need a thermowell. What about a 10" long thermometer down through the top of the ferm bucket into the wort.

I got the How To Brew and Joy Of Home Brewing books. Thanks

Just curious as to how much priming sugar you used. I had a batch that took a full month to reach a real good carb level. I use 4.5 oz. of dry corn sugar for a 5 gal. batch.

Thanks, I'll see what my local bookstore has.

I've been brewing for a while and getting most of my info from here. I would like to get a book for home brewing. What would be some good reading? Thanks

Good info. Thanks