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My process is similar. 1-2 cups of RO water boiled for about 10 minutes. Be sure to gently stir into beer to get it uniform throughout and not to introduce Oxygen.

Cleaned up my 1st corney keg and sampled my American Amber. It came out just add I'd hoped. Will be kegging tomorrow.

Hungover from last night and gave blood this morning. Not drinking tonight. :(

I played hooky yesterday and brewed the base beer (American Amber) for a blueberry recipe that has become quite popular with my neighbors. I'll be accepting donations on this batch.:mug:

I wish I could drink and brew at the same time. Maybe I'm a lightweight but whenever I've tried that, I start getting all comfortable and lazy. I often drink a toast to the new beer being born after I pitch and get that sucker in the fridge. "Here's to yet another fabulous homebrew!"

Ok, picked up some new equipment this week including a thermometer. It is really nice knowing that my readings are accurate. Brewed another batch yesterday (don't tell my boss, he thinks I was sick). :O Getting ready to bottle the other one from the bad day. We'll see.

Yesterday I brewed a batch of my, soon to be famous, Blueberry Amber Ale and cleaned up after a bottle bomb that nearly killed me (I really need to get serious about going to a kegging system). I read a couple chapters of "Brewing Classic Styles," and started an emergency drinking session of...

I have been brewing for about 9 years now and have never had so many things go wrong on one day. I'll try to be brief. I am brewing a pilot batch of American Amber I hope enter in my first ever competition. I was brewing in my garage and it was really hot out yesterday (90 degrees plus). I...

This brings up a great point. Does anyone have any insight to how your brewshop gets the yeast? Was it refrigerated on the UPS truck? What about all the other ingredients? The brewshop I go to has big tubs of malt in the back. How often does it get replenished, how old does it get? If I...

Noticed there is a competition coming up...locally. Decided to brew an entry tomorrow. Got my yeast starter going today and should be pitching late tomorrow afternoon. We'll see how it turns out.

Started cold crashing my Jack Daniels American Amber; cleaned my brewing equipment for tomorrow's brew and got the yeast starter going. Great day.

I'm dedicating this IPA to you. It won't help you much but it will do wonders for me.

Red Hammer IPA. had a Rouge Dead Man earlier. Great beer day!

Oxy will clean em. I just picked my fermentation fridge (19 cu ft) at a garage sale for $45. Had it running all night with no problems. Yay! I can finally lagger.

Sounds like you got a tasty brew on your hands. I'm sure out will be great. Ill be curious to how close out comes to the commercial beer. Do keep us posted.

Disregard my first post. Got my units screwed up.

Just had another thought. What temps did you take you gravity readings at?

Your water to grain ratio is nearly 2 to one. Is that what the recipe calls for? It's not ridiculously high but most recipes I work with are between 1.2 and 1.5.

I don't bottle until at least 7 days after the bubbling stops. Don't forget, the yeast may not be bubbling anymore but they are still working on clean up some undesirables in the beer.

Been a Beersmith user since version 1 and never looked back. I agree with the learning curve though.