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Quick question. I'm planning on using Briess Cherrywood Smoked Malt as a specialty grain (tea bag method) in an extract-based Imperial IPA. Briess' website says to use the smoked malt in 5-10% for lighter beers. How would that translate to extract? Right now I've got 6 lbs. of northern...

irish89, your probably not gonna want to do that. did you measure the gravity? if it seems pretty still, i'd just let it chill out over about a week and a half - 2 weeks.

Ganu, I had the same issue with my first batch. I used a Wyeast smack pack w/no starter, and didn't have any fermentation till about 4 days later when I made a starter with a second smack pack. The beer fermented fine after that, with minimal off flavors. I'd focus on keeping it sanitized...

OK, so I just realized something else I may have done wrong.... over crushing the specialty grains??? I used a food processor, and I tried to be careful but I didn't know what it should look like. Could to much malt 'dust' have gotten into the wort? That would explain why this thing is so...

Alright, so my first batch (the one I've been referencing here) has been bottle conditioning for about a week and a half. I had let it ferment after finally krausening with the help of a second yeast starter for about a week, and then it was in secondary for a week. Bottled with 5 oz. of corn...

Alright, just picked up a Coors Home Draft Keg and am searching out the 16g CO2 cartridges. I just put 5 gallons of Multigrain Red Ale from a NB kit into the fermentor, so I'll be priming and bottling that in about a month! Looking forward to the results...

Alright,this is what it looked like 4 days after brewday and pitching the yeast: http://imgur.com/OE59z.jpg (not a good pic, i know; and I can't embed yet, sorry!) After 6 days it looked like this and I decide to make a starter from my second pack of yeast. http://imgur.com/NFHWh.jpg...

love how active this forum is...:rockin: @MaynardX I'll give that a try... I'm hoping that when I get home in the morning I'll have a bubbly frothing Krausen, but if not I'll give shakin' it a try. @arover Ok, that makes me feel better.... both yeasts I used were Wyeast smack packs, the...

Sorry, should have included that in the OP. Original Gravity was 1.044~ish and after 4 days I took another reading and it came out to 1.043~ish. I really couldn't tell if there was any change honestly. I'm gonna take another reading when I get home from work in the morning. IF my yeast...

@Daybis Actually moving back to my hometown of Hattiesburg. I've been in the Air Force for 6 years now, and it's time to get back home. @shanecb You are correct, it IS technically illegal (unlike homemade wine for some reason) but it is not generally prosecuted or investigated. There's a...

Ok, to begin with I promise I DID read the FAQ and all pertinent stickies, I'm doing my best to RDWHAHB, but man, I'm getting anxious...:(:confused::( I started brewing my first ever batch last week using this kit on this equipment. I followed all the instructions from the kit and equipment...

First batch is in the carboy, everything went pretty well, I think. It took longer to cool the wort in the sink ice bath than I expected, but no big deal. My concern is the yeast, I had a packet of Wyeast from NB, the 'smack pack.' It was delivered to Mississippi in August, which means it was...

Newbie reviving an old post... Has anybody had success with this?

Greetings all, My name's JB and I'm making my initial foray into homebrewing in the great state of Mississippi.... where homebrewing is still technically illegal unfortunately. Well, I'm actually moving back to Mississippi later in the year and I'll be starting out back in my current...