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I had the same issue with a couple of heffe's and a weizenbock using wyeast 3068. The temrpature may have been the issue, or did you possibly under pitch? Either way, it is fairly common to get sulfur from 3068. Just a quick goole and you will see multiple threads on the issue. The...

Welcome to the forum. I am just down the toad in Akron area. Like they said there are lots of helpful people on here so ask questions. Also there is a pretty active brew club in Cleveland called SNOBs. And there is SAAZ down here in Akron. Cheers Brian

There is the brewing network stuff, that is good. Also, there is a Beersmith podcast and Basic Brewing podcast. I like both of those too. And for a laugh, there is a thread posted the other day of a guy claiming to have one of the most popular podcasts. In not saying to check out his...

Airwolf

What are you measuring the gravity with, a hydrometer or a refractometer?

Welcome to the forum!

Try radioshack's website.

Wow, what a great article! Thank you so much for pointing me to it. It answered my question perfectly, an gave me a lot of other very good information. I am really excited to make my first mead. Thanks again!

Hi All, I bought a mead kit from morebeer. They had a sale going on and it was a good deal for 12lbs of honey. I have read through Compleat Meadmaker, and I had planned out how I was going to make the mead. However reading the instructions from morebeer, they add potassium carbonate to...

Thanks! Appreciate the advice!

Anyone ever smoke any grains? I want to try and smoke my grains and make a smoked port (I wish I could make one as nice as the Alaska smoked porter). If you've tried it what temperature did you smoke at and for how long? I assume a low temperature? Also, what wood did you use and...

Thank you both. I did the protien rest because of the 45% Flaked Wheat in my recipe. I really should get some iodine. Next time I'm at LHBS I will! And great idea to take some liquid out and heat it up higher.

Thanks all, I used an angle grinder, and it is pretty smooth now. Thanks!

You are off the hook, no stuck sparge! Cheers!

Hi, I attempted to move up from 5 gallons to 10 gallons (Belgian Wit). I forgot to think about my mash tun size before embarking on this. I did a double infusion mash, with a proteinb rest at 120F for 15 minutes, then up to 154F for 45 minutes. After adding enough water to get my temp up...

I am going to hold you to it! Just kidding, thanks!

I'm going to brew Jamil's Wit from Brewing Classic Styles. I'm doubling his recipe, reulsting in 11 gallons of wort instead of his 5.5 gallons. For his 5.5 gallon recipe he uses 1 lb of flaked oats. I assume I should use 2 lbs since I am doubling the recipe. 2lbs of flaked oaks is scaring...

Perfect explanation - thanks! That was what I expected but I just wanted to make sure! Cheers :mug:

Thanks everyone. The OG is 1.060, it is a belgian wit, and it is for 11 gallons of wort. So on Mr. MAlty, what is the production date? The date on the package of yeast? I understand the ratio of DME to water to make the 1.040 wort for the starter. I just wanted to make sure I...

Ok, I have been brewing for a few years now but never made a yeast starter. I just smack a wyeast pack and pitch it. I want to improve my fermentation process and pitch the proper amount of yeast, but I have a question. If Mr.Malty or any other yeast calculator tells me I need a 3.4 liter...