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Was able to get 7.5 gallons in a aluminum pot to a boil in 45 minutes. Needed to have the big 10g pot on two burners though.

Very relevant topic as I just did my first AG on Saturday with a 3 year old girl and 2 year old son... and wife in Vegas for the weekend. I cleaned and sanitized everything the night before. Sat them down for lunch while I set up all my gear and heated the water. By about 1:30 the water was at...

My second brew was a Belgian Wit. I took a reading after 10 days and was only at 1.020, gave it a swirl with the lid back on and it took off again. Four days later, I'm down to 1.010 and if it is still at that in 3 days I will be bottling.

I did my first all grain today and got a 62% efficiency with 2 batch sparges. However, in a rush and not thinking correctly, I did not give my batches long enough to sit on the grains. I probably did 5 minutes at the most. Now that I know what the process is I feel like I can do better next...

What did your OG and SG end up at?

I had Hopslam on tap this past weekend for the first time. Loved it! Would definitely be interested in a reasonable recipe as well.

I did that by accident and it turned out fine. I just assumed the bucket I grabbed was the primary.

Thanks for this info. Will be a useful addition.

NQ3X, thanks for the tips. I'm not expecting my brew to turn out as anything but a drinkable learning experiment. I'll see how this turns out and go from there.

I brewed up the Allagash White clone recipe mentioned above. I steeped 1lb of flaked wheat, went with the WLP400 and decided on cinnamon for my 'secret spice'. My final volume after boil was just over 5.5 gallons and my OG was 1.040. Just waiting on the yeasties to kick it into gear. After this...

Just bottled my ffirst brew this morning. I'm excited to try it over the next few weeks to see how it progresses in bottle. The samples were a little bland and flat. I'm guessing that changes as it bottle conditions. Next up - Belgian Wit, then a Belgian Blonde from the Wit's yeast cake.

Welcome Greg. Naperville based brewer here. Going to be bottling my first batch (Irish Stout) this weekend and hopefully brewing a Witbier recipe this weekend. Can't tell you how much this website has helped educate me since I found it last week. Lots of good stuff and already looking forward...

I paid 15.60 for a 3.33# can of Muntons today from LHBS. I think it's the last time I order my extract through them.

The ignitor in my furnace went out overnight and the house dropped to a cozy 54 degrees. The temp of my primary dropped from 70 to 62. However, the Stout is settling as primary fermentation has been completed for the last 3 days. Is there any reason to be concerned about the one temperature...

Is your primary portable? You could always bring it upstairs to your first or second level of your house. If your house is like mine the temperatures will bounce around in the low 70's but that may work better.

srm775, would love to see how some real homebrewers do it. Just let me know when and I will let you know if I can do it or not. Why yes, I am a graphic designer.

I'm on the Northwest corner, near the Rte. 59 train station.

Thanks, how/where do I find more information on the Chicagoland group?

Naperville-Lisle area would be a HELL of a lot better than driving into downtown Aurora.

Like many others on here just brewed my first batch over the weekend - a Chocolate Stout. This is my first batch since the late 90's. Now that I'm older, wiser and more informed, I am hoping to have better success than back then . This board has been a tremendous resource! Cheers :mug: