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okay, second question. (much appreciated for the quick responses to the first) if bitterness goes down with the size of the boil, could that method be used constructively to reduce bitterness of an ale? could it be used to your advantage, i guess it what i'm asking. or should that all be...

...instead of a 3 gallon. How badly will this affect the beer? I just racked it off today and it smelled great for as far as long as it's been, but i tasted it and it seemed a little week. I used all the same amount of ingredients and the boil went fine, am i still looking at a weak beer?

Okay, so the other night I made a Sierra Nevada Pale spin-off using Simcoe, Willamette, and Cascade hops. Anyway, I only used about a 2-2 1/2 gallon wort, very stupidly. I put all of the ingredients it called for, adjusted for hop/AA differences, and everything went just fine, but the wort...

they have a fridge they keep their backstock in, but the packages on the display are kept at room temperature. is this a huge deal? what about with yeast? because if it's a big deal i'm going to say something to the guy, or just head to one about a half hour away where they refrigerate...

right on, i'll take yr advice of 15 minutes prior to flameout thanks guys! now if only my roommate would stop bitching about the smell :/

great suggestions Yoop! im definitely going to go with that. at what point would i add the DME to decrease bitterness slightly?

this is coming straight out of Brew's "150 classic clone recipes" also i planned on adding the irish moss about 15 mins before flame out, recipe be damned!

Damn Yoop, yr always quick on the draw:P 6.6lbs LME 2.0lbs DME 1.0lb 2-row 1.0lb crystal (15) 1 tsp. Irish Moss 36.0 AAU Magnum Hops @ 60 mins 15.7 AAU Centennial Hops @ 5 mins 21.0 AAU Centennial Hops (dryhop) Steep the two crushed grains in 3 gallons of water @ 149 for 30 mins. Add Magnum...

it's brewday! and i'm making a clone of ruination IPA out of stone *drool* problem is, the recipe doesn't say when to add the DME. it says: -do partial mash stuff- add Magnum hops, LME, and bring to boil. add Irish Moss and boil for 60 minutes. add the first addition of centennial...

are you using a lid? its hard for me to believe that with a lid you can't get 2.5gal to a good boil with ANY stove.

congrats man:] what are you brewin?

hahahah, WOW.

@impatient: you go to beer crazy?

That's what I did, Yoop. Out of everyone here you're consistently the most helpful, thanks a ton. Not that everyone else isn't extremely helpful, its just I think Yoop has replied to every 'Help me!' post i've ever made. :P

Another quick Q! In the Mashing part of the directions, it says boil 90 minutes, meaning (I assume) a 90 minute boil time. But in the next part it says "Add dried malt extract and boil for 60 minutes, adding hops at times indicated." So do I boil just the foundation of the wort (runoff from...

Bit of a young'n, just turned 22. No ring on this finger:] Right now, the way the house is set up, it's very complicated. Basically I have two fans going (one right above the burner) and two doors a few inches open.

It shouldn't be, I wouldn't worry too much about this. We all screw up every once in awhile, don't sweat it too much.

I think you and I are gonna be gooood friends:P

Got my plan! Thanks to all of you guys. @BlindLemonLars: i love the name and the avvy:]

I shouldn't take those 2 runnings and pour them through the cooler a few more times to clear it up? Thanks for the quick responses!