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Put your hydrometer in water, does it read 1.000? If not it is off by that amount; add or subtract that number from your gravity reading.

The problem is not the temp or the length it is actually a combination of temp and pH. If you steep for too short of a time you only get the color, no flavor. If you steep for too long of a time you have wasted time; 15 minutes extra is no problem for hte beer. You want the water hot enough...

I've heard of a brewery in Korea (brewing traditional European/ American beers) which is using largely unmalted grains. It was came up as a digression during one of the Brewing Network interviews with Chris White, if I remember correctly they are using something like 70% unmalted barley. I...

You can look in the Beer Contest DB or Beer du Jour although Beer du Jour seems to be down right now.

Did you taste it? If it tasted over-poweringly like tannin then yes, you ruinned it. If there was no bad flavor or the tannins were minor, then it may be okay. Ferment it and see how it ends up.

A list in no particular order: A clean area to do yeast handling, a restaurant type work table with walls on three sides would be perfect. Heavy duty shelving, large and strong enough to hold full carboyS. Some restaurant natural gas burners will do you better than propane turkey friers...

use more table sugar :)

Find a tested recipe and brew it. Read, or reread the important chapters in How to Brew or Papazian's book. And just brew. Don't worry about the calculations for amounts, efficiencies or what ever. Just do the strike water temp, water to grain ratio and brew it up. If you want a tested recipe...

I think that the size issue is the biggest advantage with a conical. It is dangerous moving 5 gallons in a glass container, 25 gallons is stupid. Plastic is delicate, and therefore disposable. There are also sanke kegs converted to fermenters but they seem to max out at 15 gallons. Also...

The roasted barley might push it into the stout arena, but it sounds like a good beer. Davids right about the hops, although I do like a little C hop flavor in my porter.

That should work. I would wait until primary fermentation is over to avoid the CO2 removing some of the aroma.

The heat of the boil coagulates the proteins into big clumps. Imagine you take an egg and mix it in a pot of cool water, then you start to boil it, the egg bits are going to start clumping together. When you stop boiling these clumped egg bits will stay clumped and drop to the bottom. Same...

You could also do some high gravity brewing, say brew up 2.5 gallons of 1.090 wort and then dillute it with water down to 5 gallons of 1.045 wort.

Location: Middletown it's NOT ok to contact this poster about the legal implications of selling stolen property

I just ordered one ($137 with international shipping :) and it was here in one week) I won't be getting a chance to brew with it until next weekend at the earliest, but my impressions out of the box are favorable. It is a chunky of steel, 1.5"x6" rollers doesn't sound so large, but my old mill...

The mixture of crystals will typically give you a more complex flavor. 2.7lbs of DME. As a side note, I hope that you're either doing a smaller than 5 gallon batch, or else including more malt extract than that. If not you will have a starting gravity of about 1.024 (and therefore an alcohol...

Unless you are far better building stuff than I am you are going to have trouble making the mill from concrete rollers. Also powering the mill will either burn up a few motors or leave you with gigantic forearms. I ordered a monster mill, should be here this week. $99 US + $38 shipping. I just...

My problems with the old mill came from the axles being screwed on (I misthreaded it when I was changing the handle adn was never able to right it). I think the monster mills axles are solid extensions of the actual rollers. For general mill specs, minimum 4" x 1.5" rollers, 6" x 2" would be...

I know what it's like Gusizhou. I have tried some roasting of my own malts (using the info in Radical Brewing). One point is to let your grains rest for a couple weeks after baking/ roasting. Also you can check out this site: http://ourworld.compuserve.com/homepages/wrucksterpage/Grains.htm...

I am so happy I ordered my new mill.... It isn't here yet, but I am so looking forward to using it. My old mill still kinda works, but one of the axles is all ****ed up, bent to hell and semi useless. It grinds in a way. I'm brewing tonight but using it was such a pita and my efficiency is...