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Lot's of Schlafly. Pale Ale, Schwartzbier Black Lager, Tasmanian IPA, Hefeweizen, and Porter.

I agree an 1.103 must be wrong. If you mean 1.013 then it could be done fermenting.

I'm not very educated on the DMS but I was worried about the hop utilization. Do you still extract some of the bitterness at the high temps but without the boil? I guess for now I'm going to need another pot and have to do the two pot boil just sucks cause I got a bad ass pot for doing full boils!

So for the most part all of my new equipment is great and my first all grain brewing session went according to plan with one minor exception. My wort didn't really boil. I have a 10g tall boy kettle and a flat top electric stove and trying to boil 6.5 gallons of wort wasn't really possible...

Thanks BigFloyd! Can't wait to try this out!

Good idea with the bubble wrap. I think I'm going to try that out. Seems like after a day or so of being on and hooked up and temp is staying a lot more consistent. Going to try a brew this weekend to start breaking this thing in.

Thanks Cyclman! I'm pretty excited about it. My first few batches all fermented too warm and had a big banana flavor so I've had to bottle condition them for months in order to drink them, then my last batch fermented too cold and the yeast dropped out before it was done. I'm really hoping with...

I will try that and see, thanks

So I got a GE 7.0cu.ft. chest freezer and a Johnson Controls A419 Thermostat so I could keep better fermentation temps and hopefully try out some lagers soon. For the time being I'm just testing out the temps and trying to get it calibrated at about 64* and while it holds temps very well only...

Hey guys I'm all set to do my first All Grain batch tomorrow and I'm just doing a 1 gallon SMASH brew. I'm using Beersmith for all of my calculations but I'm not sure how much evaporation to account for in my equipment profile. I'm doing a 60 minute boil in a 4 gallon kettle. Hoping to account...

@porky_pine mine too :( Now I get to upset her by making beer she can't drink AND bread she can't eat, but man this looks good!

@porky_pine mine too :( Now I get to upset her by making beer she can't drink AND bread she can't eat, but man this looks good!

Thanks for the help guys. I think the reason I was trying so hard to get the temps down is because my first couple of beers fermented too warm and had heavy banana flavors. I guess in trying to be diligent to hit 60 on this one i went too low. Also a little disappointed that Midwest Supplies...

Thanks fatbloke. I have some ph test aquarium strips, I'll try one of these and see if I can get a reading.

It was supposed to finish around 1.010 or 1.012. Should I pitch another packet of dry yeast or add anything?

Thanks MarshmallowBlue I'll just wait and check again.

Thanks Pappers!

Thats awesome Calichusetts. It's hard to decipher the different flavors when you have 6 grains and 3 hops in 1 beer. I really like this smash concept to start learning what tastes are what.

This was an extract recipe from Midwest Supplies. Pitched yeast at about 60*F and have held ambient temp in swamp cooler to around 60*- 65*F. 6 lb. dark liquid malt extract 4 oz. Chocolate Malt 4 oz. Caramel 10L 4 oz. Roasted Barley 4 oz. Flaked Barley 1 tsp. Gypsum 1/2 oz. Nugget 1...

I used Lalvin 1118 and it did ferment a little warm, around 70 but the temp has been consistent the whole time. A bit of banana smell but it's not overpowering. I assumed that was from the warmer temp and that it would go away with some age. Once it was done fermenting I was also going to rack...