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Looking at that again, my efficiency is way off. :cross: But the rest of the question stands.

2.5 lbs 2 row 4 oz aromatic 4oz biscuit 4 oz vienna Used 3.5 qts water, strike temp of 168 to get a mash temp of 152. Held it in the warm oven for an hour. I checked the temp periodically to make sure it stayed in the appropriate range and stirred. Sparged it by ladeling a gallon of...

Jack Daniels black label. Mostly through Jack and Coke.

Did my first partial mash this weekend. After an hour of mashing and monitoring temps I did the iodine test. No matter how long I let my mash sit, the iodine still turned black, meaning there was unconverted starches. Took the gravity reading of my runnings, and it was good. I calculated 65%...

I believe the closest is Keystone Homebrew Supply in Bethlehem. If you find something closer, let me know, because that's like an hour drive for me too. I usually end up ordering from austin homebrew... Costs five bucks now, but saves me the drive.

Here is the general formula. Height = (4*Volume)/(Pi*Diameter^2) You have to convert your volume to cubic mililimeters and your diameter to millimeters before you start. So for 10 gal and a .5 meter diameter (4*37854118cmm)/(3.14*500mm^2) = 192mm Someone might want to double check...

Let it finish. I had a porter in secondary that had what I percieved as a vinegar like smell. Now, it tastes great. Don't know what caused that smell, but I'm glad I waited.

I'm a newbie, so I have no idea how to recreate that. But, where did you find DFH in NEPA? I always have to go to Jersey:mad: for specialty beers because none of the distributors carry anything but BMC (and Yuengling). I'd also imagine a whole case of that would be mighty expensive. Is...

I am using corn sugar to prime. Also my porter seems to be taking a long time to carbonate. I just tried another one tonight. After two weeks in bottles I get a hiss when popping the top, but no bubbles. I assume it just needs a little longer. It tastes good though! :mug:

I've heard it referred to as extract twang or extract bite, but it's a certain flavor that only haunts extract brewers. My first two attempts at brewing have turned out OK. But both have a similar flavor that I can't put my finger on. It doesn't really match any of the common off-flavor...

I was all excited. I thought this thread was about me. :off: And to get on topic. Yeah, keeping the carboys in boxes is the easiest way to block light. Simple, cheap, effective.

My basement is consistently around 50-55*F, good temp for lager primary. I can borrow a mini-fridge for cold lagering, but eventually I will have to give it back. I dont' want to chance breaking it by bending the freezer coils, so I can't fit a 5 gal carboy to do a secondary at low temps. So...