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I have never missed my OG on an all-grain brew by more than a few points, but I missed one tonight on an IPA. Beersmith estimated at 72 but I measured a 60 (12 points!!!) I boiled too much off so I added top up water to get to the right and didn't imagine it to lower the OG so much. Can I throw...

Personally, I mash, dunk sparge, squeeze the bag, then whatever water I need to add left, have somebody hold the bag over the pot while I pour the water over it. Then squeeze the bag again, put it in a colander over a bowl for a few minutes then boil.

Yes it is great western. I was thinking the same that straight up 2 row would be too light color and body-wise for an amber. I will definitely go for the northwest pale ale malt since it's literally cents more expensive. Thanks for the input!

Well they have German Pilsen malts but unfortunately no German pale malts from what I can tell.

I'm making a Fat Tire clone that calls for "Pale Malt (2-Row) Bel" but the website I order from does not have it and the websites that do will cost so much it won't be worth trying the recipe. I'm looking to substitute it with Northwest Pale Ale Malt, which a few websites say can be used for...

How big was the batch? If it was a 1 gallon batch, that will be an extremely sweet beer.

If you are a Mr. Beer user and are looking to move to all-grain brewing, or a brew master who is brushing the dust off his old memories, I'll try to start providing a few recipes that turn out satisfactory for me that fit perfectly in a Mr. Beer brown keg fermentor. This will typically fill...

No, that is not abnormal at all. That is how extract brewing should be done. There is no sense in using a wort chiller or ice bath with extract brews. I would however add the wort to the carboy, then add the water because you would get more aeration that way. Now when you move to all-grain, you...

Thanks! What do you usually shoot for IBU wise? I'm at 24 right now but based on what I've read with blondes, the hops don't come through too much. Just curious what you normally do

Appreciate it gentleman, I completely understand how it works now.

I am planning on making a "Blonde Ale" type beer tomorrow. I have all my grains and input them into BeerSmith 2 and have been fine-tuning the recipe today to get everything in check. The default mash temp was input at 150F while the recipe calls for a 154F mash, albeit I cut the recipe in half...

I bought an American Ale kit that included a can of HME in it on Amazon. I received the kit and the can of HME says "best before July 18th, 2014", which is nearly 7 months ago. I won't be able to use it for at least another month which would put it at 8 months old because my fermenter will be in...

I have an amber keg and a bright flashlight I use to see what's going on without opening it.

Unfortunately I have no more brewer's yeast so I can't repitch. As for the water, the water itself was not dirty but the sink was not clean. There was also some like small sticks in there because I had set my bag of ice outside in the snow. The only thing I'm worried about is what was in the...

Trust me, if this turns out alright nobody who drinks it but me will know about the sinkwater hahahaha

Exactly. I'm no biologist but the cold water could have possibly killed some or most of the bacteria in the sink water that the fermentor took in, best case scenario. Hopefully...

Ok, thanks for the advice. I'll just take a peek everyday and if I see anything out of the ordinary I haven't seen before I'll cut my losses and carry on with a new batch. About all I can do at this point I suppose

I'm relaxed man, it would just suck if I put forth the effort, time, and money just for it to be ruined

No, at least I did myself the favor of using some clean snow

Hah sounds like a good indicator to me! Would that be a week into fermenting? more? A few days?