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My brother in-law uses it, and it seems way more convenient. I'll get some and give it a try next time. Wouldn't it be a kick in the balls if i go through all this process improvement, the batch turns out crappy, then I switch to star-san and my home-brew tastes go away?! I guess if...

Mein brau ich nicht bubblin und der krausen ich fallenbach unt machen fer klerer brauen. Der hotuntcolden ich 17.22222 C. That's my American interpretation of a German describing the activity of my beer so far: My beer is not bubbling and the krausen has fallen back and is making for clearer...

anywhere from 1 month after conditioning in the keg, to 1 1/2 years as was with my barleywine.

Totally agree! That is the reason I joined HBT: to get better at the extract before jumping into the deep end. I am very optimistic that with the advice I've received on these posts, as well as the internalizing that I've done, I can produce a good beer out of a prescribed and proven recipe...

Haven't done any late addition Candi Sugar in any other batches so I don't guess so. I'm thinking it may be an extract vs. AG issue, but that is what this batch is going to hopefully decide.

Definitely headed the AG direction, but didn't want to jump before refining my processes. If this batch is still sub standard in my taste, I will make the jump to AG. If this batch improves dramatically, I will go back in time to recipes that should have been better, enjoy them for what they...

Still burping and holding at 66-67F

Temp holding at 66.5F and burping away.

Temp went up to 70F and got things moving. Temp is back to 66F and should be fine now. Let's hope.

I just got home from work and checked in on things>>> Temp holding at 62F and fermentation is still slower than I usually get (nearly stand still, but a bit more foam forming on the top. I just put a heater in the room to jack it up a few degrees. I'll see how things progress tonight with the...

Temperature check this morning read 62F, 8 hours post-pitch. Fermentation is very slow. Normal stratification of sediment, liquid, and yeast from bottom to top. I've had most of my fermentations take off a lot faster than this one. Temp is a little low, and maybe slow but steady kickoff is...

Holy S___ The back half of brewing gets intense. Summary: 6# amber malt(15 mins), 1 oz Chinnook (10mins), 3 oz Cascade and 2 grams Paradise Seeds (5mins), 1# Blond Candi Sugar (1 min) Chilled the wort in about 10mins to 66F. O.G. 1072 as the recipe dictates (prior to pitching my 1/2...

15 minutes to go... and the remainder: 6# amber malt

3.15 amber malt (20 mins) now it smells like brew!

2oz Crystal Hops (30 min), 4% so good when it hits your nose

my new best friend just might be: Summit Hops 1oz (60 min), 16.7% They smelled so good I had to bring them in and let my wife and little boy smell them. They both asked for seconds.

Alright, I'm too lazy to video this (and it would probably be boring. I mean who wants to watch me drink too much beer and brew beer at the same time?) so I'm going to attempt a play by play as I go. Too bad I can't host a video conference. Maybe that's how I'll make my millions... come up...

Scheduling difficulties are postponing my brew session until tomorrow night, but that should work out since I heaped a little more into my starter (same proportions of dme to water) and tomorrow night will just give it more time to... well, start. It's doing nicely in the low sixties and...

Some say that with partial boil that the hops become under utilized due to heavily saturated solution, ie. water can only accept so much ingredient before it becomes saturated. If your water is clogged up with malt, your wort can be affected by the hops to a lesser amount.