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Looks like a good deal...

I jumped into my first all grain without knowing very much.. I'm set up to fly sparse and what I did is run off all my mash water (recirculating first) then I fly sparged... Any idea what might the outcome be? Really weak beer? Watery?

What was your OG and last check for gravity. I'm not sure of the sugar conversions but if you used powdered corn sugar like you use for priming instead of granulated candy sugar... You may have put way too much in..

I brought it up from the basement on Saturday and (I know it is not a measurable way) but the bubbling is still about 1/30seconds.. There is a floating yeast cake of about 1/2".. This collapsed when I brought up the stairs but has resurfaced.... Gonna leave it go, cold crash Friday night and...

Oh.. Temp has been between 64-66.

Ok... Good news. I had it in the primary for 10 days and it's been in the secondary for 2 weeks. I will bring it up from the basement and hopefully get'er going again!

I'm really new at this and was told that if I warm it up, it may release som bad flavors..I must also state that even though the SG has bottomed, the airlock still bubbles at maybe 3-4 bubbles/min.

I brewed a partial extract chocolate coffee stout. The OG cam in right at the targeted 1.072. FG, according to the recipe I used was set at between 1.018-1.020. It has been in the secondary and seems to have stalled out at 1.026... Should I re-pitch or just bottle?

I'm looking into recipes for a raspberry wheat Ale. Some only talk about putting the fruit in the secondary, some say half in the primary, half in the secondary and some have mentioned to add it after flame out when temp hits about 180... Any thoughts out there?

Ok Halfpint... I know this thread is over 3years old and I hope your still around. A real noob to all-grain. What mash in conditions are you using? 150f for 60 mins?

Thanks for the feed back.. That will work out perfect! Check today through Sunday.. And hopefully rack then! I've seen a lot of debates about using a secondary. Do you use one or should I just leave it in the primary for 21-25 days?

I brewed my second batch of beer.. Chocolate Coffee Stout ( gonna call it Sweet Jittery Buzz). Anyway, I had it in the primary for 9 days and transferred to my secondary. It's been in there for 7 days and It is still showing some week signs of fermentation (one little bubble every 30seconds or...

Not sick... No diareaha... Still alive. Thanks for the concern!

Haha! Ok will send them your way ASAP!

Well gents.. I tried.. Beautiful head, nice rich amber color, clear as can be... Little to no hop bitterness or aroma,very malty followed by a big bag of yuck!.... Metallic, slight mold flavor.. Just Yuck!

They were stored in an unfinished basement.. Not light... And really cool... Might just give it a shot!

He doesn't know the type.. Looks like a dark amber.. Probably some kind of Ale...

Noon.. The beer. He had a couple dozen beer bottles with beer in them.. Would it still be good? Would kind of be neat if it were for New Years!

I was at my brother in laws fathers house yesterday for supper and he gave me a whole bunch of his old brewing equipment. With it he parted with a bunch of his really old nice bottles. Now her is the question, he stopped home brewing about 25years ago. I'm really curious if it's still good. Any...

newbie here.. Is that too low?