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... i had the same watery taste fears, butr once it's finished, it tastes so much better. really pleasant

i have no LHBS, is it reasonable to purchase the grains for all grain online ? seems shipping would kill (i guess shipping already kills with extract)

thanks Gavin, that makes a lot of sense. but is it really true you couldn't mash those specialty grains into something fermentable ? if i say, held it at 150 for an hour ? not that this is the goal, but does it happen like this ?

after reading all the styles, i definitely want a porter not a stout. i had no idea all the differences. i'm looking for a dark colored, complex malty, higher ABV, and thin fluid that doesn't linger too long in the mouth. looks like chocolate, black patent, and crystal 60 would make a good...

all grain beckons me... but i have no outside room and a pretty small kitchen. also i drink beer moderately, but i don't have any friends who do, so a five gallon batch of beer is... well a LOT for just me. thank you so much for the style guide, and all the direct tips. hugely helpful...

:: runs to go buy PBW ::

i just cleaned my explosive krausen carboy, it's a super PIA. good luck

thanks mr grimm, i'm working on a hybrid of our two recipe's based on what i have : ) i have a lof of chocolate and crystal 60 malts, so i'll angle your direction... my hops selection is much more limited

thanks for all the quick replies and opnions.

do people ever make extract brews without any steeping grains? or will it be just too thin and light. i was thinking for a hop forward yellow refreshing beer.

afaik, once the brew is at temp, trust the thermostat in your cooler to keep it at that temp. getting it down to temp is a whole other issue, and not a fun one.

extract brew, aiming for a thick porter / stout style. my last time i tried this i didn't know to crack the grains, so it's color was pretty light and mild. i know to crack the grains now. planned reciped is: 9.3 lbs light liquid malt extract 0.5 lbs chocolate malt (steep) 0.5 lbs...

meant to add; fermentation is exothermic, so there is always heat generated in the bucket as long as there is fermentation happening.

will it "eventually" reach equilibrium ? ...yes. how long depends on a lot of factors.

i have a few scratches in my bucket. when not brewing a strong bleach solution will rest into the cracks. as we learned in environmental engineering class kill rate is concentration times contact time. lets hope that's true here too and not just in water management. obviously rinse well then...

well i have foaming in my starter of salvaged saffbrew abbeye yeast. i got up to about six thick lees in there, and added DME/water mix, and i see bubble. will re pith (third pitch now) tomorrow. unless people say just do it now.

what's the difference, aging is aging, in the bottle, or in the carboy, right ? i understand it's three months from being good, but those yeast are still there finishing their job in the bottle too, right ?

looks great to me, mine gets floaties.

and it's a good excuse to drink my trappist clone a little early.

last time i did this i paid for 2'nd day air and my yeast cooked in the mailbox all day while i was at work. looks like i need to make the drive to a lhbs. or try once more with mail order, it's like 1.5 - 2 hours to my nearest brew shop