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Perhaps my confusion comes from my steeping technique. In the past I've always used some grains in my extract brews. I usually steep at 150-155 for about 30 minutes. Then I may or may not pull the grain bag out as I raise the temp towards 170. After that I rinse the grain bag with about a gallon...

Sorry to resurrect an older thread, but I was just going to post on this same topic. I've been listening to some of Jamil Z's podcasts and he talks a little about partial mashing when using Vienna or Munich malt. He mentions using some 2 row if your having problems with adequate conversion, but...

I wish I had some time to make labels. It probably would look more impressive to family and friends. At this point, I'm like you ... considering leaving the original labels on. I tend to soak the bottles in the cleaning process, though, and that makes them at least start falling off. The...

I'm guessing ME = malt extract. As to why it isn't dissolved ... maybe he was using dry and it clumped up?

Really? 2-7 days? Man, I was only going to wait about 15 hours. The Mr. Malty site makes it out like there's a 12-18 hour window for prime pitching. Is 12-18 way too short? My concern is this, I'd like to get a batch going before I leave town on Wednesday night. Otherwise I won't be brewing...

After a few underwhelming fermentations when pitching the smack pack directly into the primary, I've decided I should start making starters. Here's my question, though ... do I still have to smack the Wyeast pack a few hours prior to pitching into my starter or can I just open the bag and dump...

I have room for another corny in the fridge. I already have a tapper in the door and I don't really want to drill again. My question is this ... I have a tapper attachment that fits directly on the top of the corny without any intervening line. Will this work or will I have foamy beer. Seems...

What about if you have a 6 gallon carboy as a secondary? Should I be concerned about that much extra headspace? I can rack to a corny instead of my carboy, i guess, but I kind of like the carboy (looks nice sitting there full of beer.)

Mine is in the fridge too. I'm actually thinking of drilling the hole and pulling it out to make room for another corny.

Are you sure this guy was the owner and not just a manager or employee? If he is the owner, he'll probably run his business into the ground soon anyway. If he is just a manager or clerk, I'd talk to the real owner. If I had a business and someone talked like that to a customer, I'd fire them...

It started bubbling this evening (almost 48 hours after pitching). Not the most robust fermentation on record, but fermentation none the least. Hopefully it'll pick up.

An Irishman named O'Malley went to his doctor after a long illness. The doctor, after a lengthy examination, sighed and looked O'Malley in the eye, and said, "I've some bad news for you. You have cancer, and it can't be cured. I'd give you two weeks to a month to live." O'Malley was...

Just brewed a blegian wit on Sunday. As of yet, nary a bubble in the primary. I've heard that blegian yeast strains can be a bit slow out of the blocks. Is this true or should I be worried? Here's the short story ... Brewed on Sunday night Recipe: Steeped @ 150 for 20 minutes...

Yeah, it seems like trying to get something for nothing, but when beer is involved the idea of an extra gallon for the same amount of work is really appealing. I guess I should just bottle from the keg as you suggest.

I have a 5 gallon primary (plastic) and a 6 gallon secondary (glass). My question is this ... if I use more malt in my wort can I add a gallon of water when I rack to the secondary to increase the volume of my final beer without seriously affecting the final flavor? My desire is to make enough...

I'm having trouble finding curacao oranges (which many recipes call for.) Anybody have an idea which kind of orange makes a suitable substitute. Getting fresh oranges in Michigan in November is not an easy task.

Thanks for the help. I was thinking that the zest would be the only desirable part as in baking. Just didn't want to under or over do it. Any idead about the amount of corriander? I was going to use about a teaspoon, but I've seen recipes use a lot more.

I'm getting ready to start my belgian wit. I have a question, though, about the orange peel. Do I put the whole peel in or just the zest (as in standard baking)? I was going to use a curacao orange. Also, should I put it in during the last 10-15 minutes of the boil or earlier. My other...

I'm currently living in Rochester Hills (suburb of Detroit). As for not being able to share my beer ... hadn't really occured to me that that would be a problem.:cross: Guess everyone will just have to belly up to the bar at my place!

Just got back into brewing after a 5 year hiatus. Nice to see a forum like this. Hopefully it will make my reacclimation smooth. I've got a batch of porter going right now and after that's kegged, I'm going to get started on a Belgian Wit. Already had a number of questions answered by this...