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Hey man you can make room for a 1 gallon fermenting jug cant you TAKE THE HOBBY WITH YOU!!! LOL p.s. a big thank you for doing the service that most of us (including me) are to much of a coward to do.

Im in the middle of dealing with a horrible first attempt at partial mash...(see my other posts)... and im loving it? For some reason i am actually enjoying this brew more than my first even though its been a complete clusterf..k since the word go, anyone else out there kinda hope that...

Oh and in an update for my first brew, which was bottled and carbed in 12 days. YES YOU CAN MAKE BEER IN LESS THAN 2 WEEKS!! Ive done it and im enjoying it now its smoothed its edges alot already, near crystal clear, great legs, nice mellow body with just enough hops to give it a clean...

UPDATE Looks like the mash finished in my colander cause im getting great fermentaion now, good clean beer smell, no funk at all, thick brown krausen covering the whole thing, cant take any other readings im too afriad to screw up the fermenting... looks like i may have a decent brew... Man...

actually i think bud coors and miller all use rice ooo i was hoping to do that... FYI garam masala is a basic indian spice mix containing cinnamon nutmeg cardamom cloves and star anise(your drooling arent you?) but this beer may not be light enough for it i had wanted to do a high alpha IPA...

i would say that as soon as it has any alchohol in it, then its beer. Even non alch beer has .5 percent alchohol., but its still called beer. it ceases to be wort when the yeast starts to convert it, at that point it becomes beer as the yeast excretes taht first alchohol. you can pitch yeast...

rice syrup is a main ingredient in many japanese beers, hard to find in the US. MAJOR UPDATE!!!! thick krausen around top with ACTIVE fermentaion, i think the grain i left in did do some conversion. But because of the fact i left the grain with its hulls in there, im looking at some major...

HEY GRAPESKINS!!! perfect bittering agent(grappa anyone?) now how to work that in (how much would i need for about 20 ibus?)

sounds more to me like a pretty way of describing normal rests during an all grain brew, probly get it really cold just before they add yeast or some pointless selling point like that. it like saying your beer is heat treated to kill swine flu or something

if the temp is too low you will get very little diastic activity from your grains, asuming you are using hte wheat with a diastic malt. If you dont get enogh conversion, youll have a less strong beer with posibly some protien haze problems

thats basically what im doing i just want to try replacing that light hops with another bittering agent in the same proportion, more or less. i think im going to start with bartenders aromatic bitters, but i of course have to see what that is like (never tried it)

didnt use grits, used rice instead, i boiled it till it was porridge. to increase gravity, i have 1 lb of pilsner malt left, can i mash that seperately (and if so how? really dumb it down for me, i feel kinda stupid about mashing now with this fiasco) then add it to the bucket? im getting...

sg is 1.035, supposed to be 1.050 but it has started fermenting.... some. guess ill have to rack it to secondary and maybe add some corn sugar to get my abv where i want it, man this beer is gonna have protein haze like no ones buisiness

gravity reading wayyyyy to low, down around 1.035, supposed to be 1.05, looks like if it does work im gonna have a sissy beer on my hands

155 degrees for 1 hour

well ill see what happens i jsut couldnt justify reboiling the whole thing to my wife, now that ive got the kitchen all cleaned up. Im just gonna be positive and hope for the best, smells like beer so far.

actually its all about the beer recipe, if you look at my post labeled most impatient brewer ever, i just bottled my first beer after 10 days, and i could have bottled it a little earlier even, and after 2 days in bottle it was carbed enough to be drinkable. Surprisingly drinkable. WAY to...

actually starch is a long chain molecule made up of multiple sugars bonded together, and yeast cant eat that. but as an update, i let it sit with an airlock on it overnight to cool, and this morning i had no activity, so i pitched the yeast in. 2 hours later ive got activity in the...

i ended up using rice instead of grits, but a quick question, my sg on the final mash is right, but the mash isnt very sweet, could i have not gotten conversion of the grain? till i added the extract it was not sweet at all, will amylase fix this if that is the problem?

is it wrong that ive thought about that? it tastes pretty good