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It used to kind of bug me, but after a few years I got used to it, and now if I don't hear it the first few days of the fermentation then I'm on the case to see what's wrong with the batch, hehe. I've even taught my daughter to keep an eye on the airlock and let me know if there's a problem...

You are correct on your original statement. Most likely the 1 pound dextrose was to go into the boil with the rest of the extract to up the alcohol amount, as was stated above. I would also like to caution that the hops will be a little different too, when convert from a full mash/boil to...

Most of the time, the bigger the brew, the longer it takes to get really good. That doesn't mean you can't have a few before that time though. The porter that I commonly brew is about a 1.050 brew and I leave it in the secondary for a month and then keg and it tastes fine. cheers ~r~

Generally speaking, I think that once a grain is crushed, if you take care of it, you can still use it for awhile ... it just looses some of it's potential. I've brewed with grains that were crushed and sealed and kept in the freezer for 1-2 months, and they tasted fine, but my final gravity...

"magic powder" lol ~r~

I agree with the above poster. Extracts all contain different amounts of unfermentables, and I had a tough time when I was using extracts, nailing down a recipe so that it would work the same each time. I would brew the same recipe with one brand extract and it would come down to 1.015 one...

If you had two good solid days of fermenting, it's probably just about done. Some yeasts work really fast, some really slow. Hope it tastes good. cheers ~r~

I like Dubbels because of their use of darker malts then most of the other Belgian ales. They make a perfect beer for spicing a bit. Be careful with the spice though, a little goes a long way. cheers ~r~

Generally speaking, you'll be drinking all those styles while they are rather new ... the good part is that they'll get better with age. cheers ~r~

You're on the right track, however to get a decent beer, you're going to need to start boiling at least a portion of the brew. DME is going to taste better then sugar, that is for certain. I'd at least boil the DME in a couple quarts or a gallon of water, whatever the biggest boiling pot you...

Yeah, probably a bit late for adding it. You'll end up with a hoppy, lighter bodied beer. And the body will depend a lot upon what yeast you used. Hope you like hops, hehe. cheers ~r~

If I were going to make a Munich beer, I'd use a noble hop ... but that's just me. :D mmmm Hallertauer ~r~

It's pretty simple, buying grain and hops in bulk saves money. If you buy grain in bulk, just have an airtight container to hold it, and you'll be fine. As far as the hops go, I buy em by the pound then turn around and repackage them with my vacuum packer in 1 and 2 ounce packages. cheers...

It happens to the best of us. Just raise a pint in his honor tonight, it's what all brewers and beer drinkers would appreciate. ~r~

I think everyone has those days once in awhile. Hopefully the roof repair isn't expensive. ~r~

I'd still be super careful with it, and like the above poster said, build a box or get something for it to sit in. I'd also not move it around too much. cheers ~r~

As was touched on earlier, one of the tricks in the process is mashing high. Maybe 154-156. This will put a lot of unfermentables in your wort and produce a lower alcohol beer with more body. There are a lot of styles which you could probably formulate to work, flavor wise, changing them...

I wouldn't be overly worried about it...just remember to check the temps better next time. As was said above, you'll probably end up with a big, full bodied beer that ends fermentation somewhere above 1.015. cheers ~r~

My bet is that the extract you use, had a high amount of unfermentables .. I ran into that once in awhile when I did extracts. I'd just rack it, let it sit for awhile then drink it and enjoy it for what it is and move on to the next batch. Make notes on your recipe about what happened and...

I've had good results over the years using lager yeasts at ale temps. Recently I brewed an Oktoberfest with the WL German Lager yeast, lagering with it and then turned around and brewed a porter onto the yeast cake and left it about 65-70. And the porter turned out just fine. As far as...