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Well, since it's too late today to get to the LHBS, I'll have to wait until Monday to get a new hydrometer. Hopefully it'll have settled by then anyways. But, can anybody tell me, is it normal for it to still be fermenting? Is there anything I should be worried about? (I've had a batch...

Here's a thought: Maybe it's a typo in the directions, and you're actually right on target. 1028 does seem like a really high FG for a beer that started out at 1059.

Okay, I've never had this happen before, but when I went to rack to the secondary today, the beer still had krausen on top. It's been in there a week. The airlock bubbled good for the first couple of days, and I really haven't noticed much activity since about Tuesday. This isn't a high...

Well, I am partial to stouts, and it's been a while since I've done a darker beer (I've been trying to do lighter ones for summer). I have a question, though. What does adding most of the extract towards the end of the boil do? I've seen a few recipes call for that, and I don't understand why...

Well, this is what I have: 1/2# UK Crystal Malt (~60L) 1/2# Chocolate Malt 1/2 oz. Cascade (Whole Leaf) (I may not actually use these, as they've been in the freezer a while.) 1056 American Ale yeast (harvested from last batch) So, there goes. Probably the easiest thing to build with this...

I'll try that, if I end up just throwing something together. But, what I really want to do is plug in the ingredients that I have and get recipes that use those ingredients.

I known there are programs that can do this, but I'm wondering if there's someplace I can go online to formulate a recipe based on ingredients I have. I want to plug in what I have on hand and have it give me recipes using those ingredients. (Of course, the other option is just to go to...

Or, just hit the "Quick Links" pull down and select "Edit Signature"

Thanks, I'll try that.

I've been thinking the same thing. Rinsing out and cleaning with a sponge just isn't getting the job done. My primary (bucket) has become a bit stained and smells like stale beer and hops. So, I've been thinking of letting it soak in bleach water to clean it up a bit. Anyways, my question...

Well, since no one else has replied, I thought I'd take a moment and say "congrats"! :mug: I was really amazed when I tried the first beer I brewed (which was just last fall, and I've got about 10 or 11 batches under my belt now), and it was really good! It was a porter from a kit and I...

Has anyone used the Northwestern LME? It's a few bucks cheaper per can at the LHBS and I'm wondering how it stacks up. Is it better (even though it's cheaper) because it's made here in the states, and therefore probably fresher? Any advice would be helpful, as I plan on brewing this weekend...

Well, I decided not to chance it and just went and got some new yeast. I'll try the harvest again with this new batch and some new jars. btw - Yes, it did happen to be an old pickle jar, but it was thoroughly cleaned and sanitized before using. Plus, it had actually been stored under the...

Actually, I did pour the old beer off the top before I sniffed it. Could that smell still be from the old beer? Is the yeast safe to use, or will it ruin my batch? Thanks.

What part of the country are you in? Is it warm right now? I live in an old building, too, with steam radiators and window unit air conditioners. In the winter we have no control over the heat, and it's often too hot in here. What I've done to try to regulate temps is just keep an eye on the...

Okay, so after my last batch I harvested the yeast from the primary. It was easier than I thought. I've currently got it in a mason jar with about 1/4" - 3/8" of yeast on the bottom (a little bit of the wort from the brew it came from on top of that). The guy at the home-brew store said...

Well, I got it to the point where it doesn't look like there's any trub on the bottom. Right now, it's starting to develop about an 1/8" white cake on the bottom with a cloudy suspension above that and 1/4" clear liquid on top, so I think I'm on the right track.

Okay, so I'm harvesting yeast for the first time. I'm getting pretty good separation between the yeast, trub, and beer water on top. Every time I pour to a new container, some of the trub comes with, so I keep doing this, getting less trub each time. Is it okay to keep some of the trub on the...

I thought of doing that, but wasn't sure if it was the right way to do it or not. Everything I've read just says to pitch 'em in (implying that the beer is already in). I thought if I put the hops in first, it might aerate the brew. I guess I'll do it that way next time.

Well, I guess I just won't take the chance of whether it'll carbonate or not. And, I hadn't thought of the yeast thing. Guess I'll just have to take them back to the brew pubs get refilled!! :mug: