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I think the thermometer is probably the culprit and you're mashing lower than you think. We have a dairy thermometer that we really trust and but since it's glass we use digital probe thermos (get one with silicone over the wire!) and use the dairy thermo to check it. If that's not the...

Yes 567890

None of the grains you used have any diastatic power, so the mini-mash didn't do it. Sounds like you thoroughly mixed your wort at the final volume. Are you sure about your volumes? Is it possible you somehow added more DME? Also, if it's a 5gal final volume, then 6lbs of DME alone...

Anchor Porter + Brut Champagne 50/50 Not exactly a stout, but porters are close enough, right?

Swirl 'em up. It'll help. But with a beer that big, it's just plain going to take longer to carb. What kind of yeast did you use? Are you near it's alc tolerance?

Well for starters you can bottle mead "still" in beer bottles with caps. If they continue to ferment a bit, then they'll end up lightly sparkling, of course, but this is probably your safest bet. This doesn't require any equipment that you don't already have. Also, maintenance for capped...

Ceiling cat is watching your beer carbonbate. (sorry, just couldn't help it.)

We did it with the two PMs we did before going AG. We were getting apprx half the extract from the mash and half from the DME late addition.

jagg's comment about the pump is good advice. I don't know if you could divide up the grains with any certainty. If you're ever going to be able to cool a 10 gal batch with a small IC, it will be during winter when your tap water is cold. However, a rubbermaid tub, two bags of ice and a...

I like it. I also like that your welding buddy just happens to be up on beer-related gear. Excellent.

Just put the cranberries in after primary. There won't be anything on there that will survive that! If you are really concerned about it, a quick soak in StarSan should do the trick.

According to this site, there's a recipe on page 120 of North American Clone Brews.

So is CaraPils partly unconverted or something? I always thought it was made just like Crystal but was essentially Crystal 1.5L, meaning that it imparts some fermentable and unfermentables, maybe a hint of flavor, and that like cystal it will improve head retention.

In my one experience with strawberries, my friends and I brewed an extract hefeweizen. After a week in primary, we racked it onto 6 quarts of deleafed, sanitized (brieftly in weak StarSan) and then quartered, in season local strawberries. Bottled a week later. The strawberries had indeed...

I'm not one hundred percent sure, but wouldn't that gin sanitize the spices? Even if it didn't, they're spices, and not likely to be highly infected with stuff anyway. Wait, are the juniper berries pickled in vinegar? That could be a problem, but again, I would think the gin would kill any...

I've only had this mead at basement temperatures, probably high 50's last winter or early spring. The drinking horn actually is wide enough that one's nose is inside while drinking, which did a great job of channeling the subtle aroma. I too think it should be a bit colder, but I'm wondering...

Ok, I have some 750ml bottles of Blueberry varietal mead (not a melomel). It was made with a gallon of honey in 5 gal batch and fermented to just under 1.000. It's been bottled sparkling, with our attempt at about 3 atmospheres. I have one bottle that's been in my fridge at 41F for three...

What was the OG?

Here's some tips that come to mind: 1) the wider your sample jar the easier it will be to read. Obviously, there's a point where the jar is just so wide it's wasting beer, but go with a wide cylinder. 2) Take the sample and then let it sit for a while. This allows any gas to come out of...

One thing I've learned is that any homebrew attempt at anything sorta kinda like a DF 90 clone, if done in any kind of good faith at all, is going to at the very, very least be as good as something you'd easily pay $6 or $8 for 22oz bombers. If not way better. And that's not even counting how...