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I could only find Munich extract as a LME, not DME. So that won't last.

My LHBS will crush for free. They also want you to weigh and bag your own grains. So I bag by batch and they are more than happy to crush away.

Thanks to all the replies. This is clearly part of the homebrewing gods plans to get me to mash!

One thing that is recommended is to take a few bottles and hide it in a dark closet, coolish place. Not a refrigerated spot, but cellar temperature if possible. Wait a few months after all the others are gone and try the hidden ones that have been conditioning. That is what I will do with my...

Would I need to do a thicker steep? So it would be more like a mash? I'm trying to avoid the complexity of a mash, but if it is only a matter of steeping lower and thicker then I'm sure I can deal. My only concern with the Briess Amber extract, other than wasting a good bit of it, is that it...

I want to brew the American Amber Ale from BCS. It calls for .7 lbs. of Munich LME. My LHBS does not carry Munich LME, although they may be able to get it. But it's such a small amount and they only sell pre-packaged LME in 3.3 packages and I don't want to waste all the extra LME. Any...

I didn't notice if any of the women were laughing but my friend and I went into a Beavis and Butthead giggle and I turned as red as the wine. It was funny as he'll but embarrassing, which made it even funnier.

So I decided to take a wine tasting class. There were a few reasons. I like wine, women like wine, I like women, you never know who takes the class. Well the wine part has worked out, which is great. I am one of the more active participants in the class, not afraid to give my opinions. For...

I used an immersion chiller and brought the temperature of the wort down to about 78', which was the best my tap water could do. I then put the fermenter in about 6" of water in a bin with a ton of ice. That brought the temperature pretty quickly to about 72'. I then wrapped a towel around it...

I just figure it reduces the chance of clumps stuck on the bottom and I was worried they would scorch the bottom. It was a bit extra work but not too bad.

This thread answered my latest question. Thank you HBT posters!

I add the DME first and then add water, slowly and stirring vigorously, until I have the proper starter volume. It was a bit of a pain the other day because our water has been very aerated. But I had no clumps because I took my time. I also added 1/4 tsp. yeast nutrient. As far as boil overs go...

Thanks!

The beer is a Premium Bitter. I took the advice presented and decanted down a bit, 800 ml, and poured that into the wort. The yeast is Wyeast 1968 which, as I'm sure most on this forum know, is highly flocculent. So let's say I made a weissbier and used weihenstephen yeast. Would I decant...

The author of the book was interviewed on BBR, I forget when. You may want to listen to it.

Is there any reason to decant? I think I just pour the whole starter into the fermenter but always like to check. The starter is 1.8 liters for a 5.5 gal. batch. My intention was to brew yesterday but things did not work out for that. I would assume that decant is only good if you let the...

I have the Maestro Plus but I got it cheap, the new ones sell for $150. A friend of mine was involved in a bitter divorce and sold me his wife's grinder for $40. The only problem was they use flavored beans in it!!! But I invested a little in cleaning it and there is no smell. They divorced...

I'll be brewing the Premium Style Bitter ( forgot the actual name ) from Brewing Classic Styles this afternoon after a post work nap. I just sampled the Mild that I brewed from BCS and it was excellent.

Thanks for the link.