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Well for controlling the temp of a mash/steep where your using any kind of grains the best way to do it is to get your (soon to be) wort to a few degrees higher than you want it, then remove it from the burner and add your grain which will lower the temperature to your ideal temp. From there...

Yea, it's always the simple mistakes that happen lol, I was 1/3 the way through bottling a batch of Ginger Ale (7.5%ABV :D) yesterday before I realized that I didnt add my priming sugar, thankfully I was using 1 Liter Grosch swing-tops or it would have been a nightmare to fix it with capped 12oz...

Your right that dried herbs wont give you that "fresh" peppermint/spearmint taste, as the taste comes from the oils present in the leaf. They will still taste pepperminty but not quite the same. What I would do personally, is go to the grocery store (or preferably a wholefoods/other organic...

Unless you filter/pasteurize your cider you will always have enough yeast in suspension to complete carbonation. (thought it might be marginally slower?) The vast majority of the yeast in the sediment aren't actually dead, they're only dormant and they wont die for close to another year (when...

As long as your sanitation was good you don't have anything to worry about persay, the primary risk in slow/delayed fermentation is that competing bacteria might have the chance to do some mischief before the yeast consume all the available sugars. Since I'm assuming your sanitation was up to...

You've probably already bottled it by now, but what basically happened is you probably washed some of the dried Krausen (on the sides of your bucket) into the beer when you moved the bucket from your basement to the kitchen. I always let my fermenter rest for half hout to an hour or so on...

Yeah, as the other's have said, if the yeast did the vast majority their business before the temperature spike you shouldn't have any significant off flavors be fine. Bottle it and do your first taste on your normal schedule, it should taste fine, on the off chance it tastes funny just let it...

You proabaly want to add amylase into both kettles as potatoes have no diastic enzymes of their own. I don't think that the enzyme in your quinoa will be enough to fully convert the potato starch. Mixing them together after the fact wont give you conversion because at 150F your enzymes will...

What happened is that sterilization for the homebrewer is impossible. No ifs, and's, or buts. The best you can hope for at home is "sanitation" enough that your yeast have such a head start that they ferment the sugars/create enough alcohol fast enough that any bacteria/wild yeast don't have a...

Efficiency refers to the extraction of the starches/sugars from your grains. Example: if I managed to retrieve half the total sugars from my grains that would be 50% efficiency. Simply put, if you have poor efficiency you have less fermentables than your recipe called for and the beer...

The game-play was great, and through the first half of the game the story was as well, then through the second half it kind of fell a bit flat considering how good the first half was (and the 10+ years of development). Still worth buying/playing though.

Firstly I have to give you props for going All-Grain on your first brew :D As for your temperatures: Ale yeast should usually ferment from 60F-70F, the beer itself will usually be a few degrees warmer than the ambient temperature because of the metabolic activity of yeast, it's quite possible...

Update on this recipe: It's been 3 weeks since I put it in the primary fermentation, I opened it up today to take a hydrometer reading which was 1.012. I tasted my hydrometer sample and it was fairly hot&spicy (more spicy than "hot") though not overwhelming (some might disagree but to my...

Tacoma, if your goal is to get "free" ABV without majorly changing the taste/consistency of your beer Dextrose is the way to go. Because it ferments out completely it does not impart any flavors to your beer except the extra alcohol. Honey does ferment almost completely but it does add a...

Clean out the seeds/guts of the peppers, they're what hold the heat the flesh of the pepper will give you the flavor without as much heat depending on how thoroughly you rinse it.

You might like Shocktop, it's a commercial Hefeweizen with a lot of orange used during the brewing, it's pretty good IMO.

Just you. But if it lives up to it's predecessor it will be amazing.

Are you referring to priming sugar used for carbonation? If so then you add 1oz of sugar per gallon of beer before right before you bottle your beer.

Home Depot: You buy the copper tubing yourself at a fraction of the price and twist it into the proper shape, add a few fittings and some tubing and you've got a wort chiller. There's a number of threads on this site that have the specific details on how to make your own.

I would probably throw everything you have there in. I dont know how much bitterness the pre-hopped extract will give you (I've never used it because I boil my hops with the wort). I would definitely use the extra DME as well as both cans of LME but I'm on the fence as to whether or not I'd...