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Then you must be a homebrewer....

Agreed. After a week it looks like this.

Your project did come out great BUT I have to point out that based on the picture that one of two things is true: 1) you don't have a 10 gallon kettle 2) you messed up and mismarked it.

7.5 gal Blackbird Haus Pale Ale 1,062.5 gal

Just saw the commercial for this season. Had to go back and watch the last couple from last season to make sure that I was up to speed.

Finally got around to doing this to my kettle. Not too bad for first time. May go back and fine tune but who knows.

Since no one else has given this advice, I will advise how I (and many others) got our start understanding the mash process. 1) Get a copy of John Palmers "How to Brew" (the free online edition is ok, but several newer editions are slightly better). Charlie Papazians "Joy of Homebrewing" is also...

"Baseline" is a subjective term. Your water profile IS your baseline; where YOU start from. So, for #1: Don't worry about the baseline. Your water profile is a pretty good starting point. The sodium and chloride are a bit high. Is this water run through a softener first? 2) There are plenty...

Without looking back through all the posts, I cannot confirm or deny that a master brewer made that comment. What I can confirm is that there is a concensus that a 50% overpitch will most likely NOT result in any negative effects on your beer. I would not intentionally try to overshoot the...

AGREED I have the same mill and am at 0.35 and get 83% mash efficiency on last 4 brews. Like mentioned, if you get good efficiency then don't mess with it. Otherwise tweak until you get good efficiency or lauter problems

Deleted post because i misread and thought you had 5 pounds of CR60

Simple answer. The variety of liquid yeasts available is much greater than dry. And.... WELCOME to the Dark Side.

I would assume so depending on how "good" your homebrew store is.

It's a blend of two or more acids. Citric, malic and tartaric. Used in wine making to add acidity and flavor to the final product. Back to the original questions. Make sure you use UNPASTEURIZED juice (just reiterating that, I know it was stated before) I agree with the yeast nutrient as...

Fruit is usually added after the majority of fermentation is done and commonly after transferring to a secondary vessel. You may not get a noticeable contribution from the berries. Report back and let us know how it turns out.

Questions for clarification : 1) did you rack the beer from one bucket to another and then add the berries ? 2) if no to #1, how long was it fermenting before you added the berries? 3) if yes to #1, how long have the berries been in the bucket? You are not going to end up with cider at all...

At only 106#, I was worried that a whitetail from Pennsylvania had hitchhiked up to the 'Dacks Rough year up north for us. Very few deer seen and even less harvested. 2 very difficult past winters and the past spring held on late.

This was an odd little deer that we got in the Adirondacks this year. 106#/8pt

I am in.

Fixed that for you.