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Speaking of...are you using a hydrometer or refractometer for your FG readings?

Great, thanks for all your help folks! I'll pass on the info.

After you clean your bottles, are you sanitizing with something like starsan? I'm not sure oxy clean is really a sanitizer so I bet you just have lots of bottles with some level of bacterial contamination. Sent from my iPhone using Home Brew

Uh...not sure what that was all about. If there was any confusion, I'm in California and have been homebrewing for about a year. I know very little about what's going on in China, but I was talking about brewing with my Chinese colleagues and they expressed interest. Beinert's reply...

I have some colleagues visiting from Shenzhen who have expressed an interest in homebrewing. Is there anybody local to the area who can give me some information on homebrew stores (maybe even clubs?) I can pass on so they can check it out when they return home? Sent from my iPhone using Home Brew

Dr. Morvant did mention somewhere that the word he was looking for was "sequencing" but he would be reviewing all answers and accepting sequence, order, and anything similar.

This isn't a request for advice; I just need to vent. Two weeks ago I brewed a partial mash pale ale with lots of late Amarillo and el dorado hops that I'm pretty excited about. I pitched a 1200 mL starter of wyeast 1332 northwest ale yeast (published attenuation 67-71%). OG was 1050 and I...

As long as we're on the subject of Munich malt extract...if you ever decide to go this route, keep in mind that most Munich LMEs are only 50% Munich, and 50% Pilsen, so you'll want to account for that in your recipe.

Is there any reason you don't want to steep the specialty grains, including the Munich? I'd give it a shot if I were you.

What does your hydrometer read in 60-degree F water (or whatever temp yours is calibrated to)? If it doesn't read 1.000, you need to tap the paper down until it reads correctly. Maybe you jostled your hydrometer and un-calibrated it.

I'll be devil's advocate...if you're brewing something with a lot of hop aroma, it may taste better fresher. So in that case you might wait. You'll by no means ruin it by leaving in the fermenter that long, but it's something to think about.

Two reasons I can think of: 1: to hit a certain OG, it's easier to use, for example, a single can or bag of LME at a pre-measured 3-4 pounds plus weigh 1.5 pounds of DME than it would be to weigh out the equivalent amount of LME (~1.8 pounds?). 2: some people say DME doesn't...

Do you feel like you get good hop flavor this way? Have you ever done an extended steep before the boil?

I've been thinking about this too. For people that do FWH + BIAB, how long are your hops sitting in hot wort before the boil? My impression of first wort hopping with all-grain brewing with a traditional setup is that you're steeping the hops for an hour at least while you sparge. When I...

The last time I added hot wort back into the bag, I spilled it all over the counter. I suppose I could try heating the bag itself before pouring it out, but it seems like it might be a fine line between hot enough to flow easily and too hot to handle for a several minutes while squeezing. For...

I buy my LME from MoreBeer, and it comes in a foil bag. Have any other MoreBeer customers ever found any type of squeezer/roller apparatus (like you might use for a toothpaste tube) to quickly squeeze most of the extract out? With some quick googling I was able to find this: But it's...

I've taken several gravity readings: OG = 1.046 "FG" at 4 weeks = 1.013, sample tastes OK, not great. "FG" at 5 weeks = 1.012, sample tastes better than before, but kind of a hard-to-describe "sharp" flavor to it, not apparent at 4 weeks. I only shook it to illustrate how much gas was still in...

Right, I get that. My concern is, shouldn't wlp007 be finished with a 1.046 beer after 4-5 weeks? Especially if I swirled the carboy enough to already knock most of the CO2 out of solution. So if my beer drops one gravity point between the 4th and 5th weeks, after I've taken it off the yeast...

Alright. I believe you. Thanks for your patience! I was just so shocked to see this for a few reasons: time elapsed since pitching yeast, the fact that I already knocked so much CO2 out of solution when I swirled the carboy to resuspend the yeast, and the fact that I didn't see this...

Thanks for the reassurance. I just can't believe there's still either significant fermentation by yeast or CO2 degassing. It's been cooler the past couple days than the previous three or so. I took this video today: Cb-JfKJ7Je0 That just seems like so much foam. Is it possible to have...