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Walmart Sucks... they kill local businesses.... Sorry had to say that!

Thanks for the reply! Very helpful! You actually reinforced what I had assumed was the situation. The choice of yeast was purely a question of what I had on hand at the time - kind of a from the hip attempt not well planned:(. I think I will attempt to dry it out because it is currently...

Okay so check the gravity and I hope it is not Final = 1.032! The Mead has been fermenting since late September and as mentioned previously. I thought I was following the process with the first weeks as described in the link mentioned above ! So I transferred it to secondary fermentation...

This answered the question for me: "Not Racking the Mead - Racking is the transfer of your mead off the gross lees (yeast cake at the bottom) after primary fermentation. The gross lees are prone to giving off flavors to mead if left in contact with the mead too long. Some yeasts are worse than...

never mind. thanks anyway

I can't really say for sure since I have always used 90 mashes with my batches. My efficiency are more like 75. I started as a single vessel BIAB brewer and use a step mash regiment. I like my beers dry so: I start my mashes at 142-144 for 60 step it to 154 for 10 then step it to 166 for...

Sorry put this out there and then forgot about it! Very sorry! This being my first batch I just bought 3lb container from the store - nothing fancy! One gallon batch I started it in sept have not transferred it or racked it. It is very clear! Yeast US-05 I have not opened it to check...

I took a couple of lbs of honey back in September and started a batch of mead - my first!! So I did what I was told shake it once in a while add yeast nutrient in the the beginning! Now I want to understand I need to do to finish the batch out properly? Anyway

Well I brewed yesterday does that count? Started a Porter which turned out to be more of a Stout! Also a Trappist APA (citra-mosaic) Last but not least small batch of spice ale - pumpkin pie spice at flame out - (pumpkin without pumpkin) Sent from my iPhone using Home Brew

The full volume BIAB process has worked well for me - last time I tried altering my process those batches did not turn out well at all - so I went back to what had worked for me and what continues to work for me on a consistent basis now. Sent from my iPhone using Home Brew

Well now I am looking forward to tasting it finished. The wort did taste pretty good but it is always hard to tell how well it will finish. Now I need to brew a "Tan" to make my Black and Tans :-) Enjoy!

Thanks for feedback - I was planning on a Porter but I can live with a Stout! The Roasted Barley is 300L It is not so much the color that I am curious about more the flavor that it brings. I'm thinking I will need to add cream and sugar to my coffee when it is done Or it will be too bitter...

This batch ended up being a spice beer! I did not balance the spices! Very much a nutmeg and ginger beer - got mixed comments! Either you love it or hate it!

I just brewed a batch of Porter. The recipe I put together was pulled from a number of sources. I reviewed BrewToad - Beersmith recipes and kind of put it together. Of course AFTER i brewed it I started questioning if I put in tooooo much Roasted Barley? I should have asked first but ... I am...

Thanks - I ended up using a coffee grinder for nutmeg and put cinnamon stick into boil whole - it desolved - ginger sliced little pieces and allspice powder - all I put into the boil. Plan to do the same in secondary! Probably use my tea ball to put it in. Sent from my iPhone using Home...

Come on gang no one uses fresh ingredients? Thanks anyway :-p Sent from my iPhone using Home Brew

I am brewing a pumpkin ale and good fresh ingredients make the the beer - right? So I bought fresh nutmeg - cinnamon sticks and ginger! sounds good right? But how do I prep these ingredients? Grind them up and throw it in the boil? Also want to add these to the secondary fermentation. I...

Curious why 60 verses 90 with BIAB? You want to keep abv low? (Nothing wrong with that) Sent from my iPhone using Home Brew

This was the description from the Troegs website Hop Knife 6.0% Our signature Amber Ale brewed with Cascade, Williamette, Crystal and Nugget hops Sent from my iPhone using Home Brew

I follow the same process with my BIAB brew process. I use the step mash process I start around 142 then do two more steps before mash out - over 90 minutes. My yields are always higher then the software calc. I typically do a kind of a batch sarge with the bag - make a small batch ending up...