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I brew extract all the time. In a rush to get ingredients I pulled two all grain recipes from this wonderful site. I converted part of the grain bill to extract but FAILED to remember that Two Row isn't a specialty grain that can be steeped. I've read about partial mashing in the past 12...

I've done a bunch of reading but still feel lost. I think I want between 7lbs and 10 lbs of malt extract but I'm pretty lost on how much of each. I'll do the majority in one or two base malts and then hopefully steep the rest of the grains. So I assume I'll use more Pale than the others but...

Finally tapped the keg last Saturday and we are making 10 more gallons this weekend. Amazing recipe. Thanks to the OP!!!!

So my buddy and I brewed last week and put the brew in the ferm fridge. A day later he stated there were no bubbles or signs of fermentation. This was the first time we racked on old yeast. So we dumped in a new vial of yeast and still two days later no signs of fermentation on the outside...

Yes on the blow off tube. I have a ferm fridge on a temp controller so the temp is always perfect. The fermentation was so vigorous that we could here the bubbles with the door closed. There was a good amount of funk left in the the bottom 3" of the blow off tube but that will clean right up...

I'm in

Ballardinho, I cut the original numbers in half and then used http://www.jaysbrewing.com/2011/11/17/lazy-chart-for-converting-dme-lme-grain/ to change the all grain bill to extract. Like I stated before I roasted one can of Libby's pumpkin (not the pie filling just straight pumpkin) at 350 for...

I brewed this on Saturday. I brew extract and added 1 can of Libby's all pumpkin that was in the oven at 350 for 60 minutes. We added the pumpkin with the first hop addition at the beginning of the boil. It's in the ferm fridge at 68 degrees and is fermenting on schedule. Thanks for sharing...

Thanks for the replies. We got it up and running last night. The first few hours seemed like it was working backwards, the fridge was plugged into the heating outlet rather than the cooling. After one day the freezer side is sitting at 53 degrees while the fridge side is at 68. Of course...

So we were planning on using an STC-1000 with a small dorm fridge. So we wired the STC-1000 to an outlet so we could control cooling and heating. Well I found a full sized side by side for free! This does bring up a small problem, I think. Most folks on here and other sites seem to...

https://www.homebrewtalk.com/f12/shiner-ruby-redbird-clone-recipe-275145/

I'm on batch number two of this. This OG was 1.056 rather than 1.050 that the first batch was. I took a gravity reading yesterday (8 days after brewing) and it was at 1.012, which is where the first batch finished. I added the 4 oz of dry hops after the gravity reading. Should be in the keg...

I've made three batches with added strawberries. Two were for the Succulent Blonde recipe that can be found under the recipe section of HBT and I also just made the Simple Heff recipe (also found here on HBT). For all three I added one whole bag of frozen, whole strawberries that I can get at...

icanbenchurchat It was in the ferm bucket for 15 days. I guess those 4 oz of hops really was a shock to the system so to speak. I'm sure it's going to be great. How long has everyone be dry hopping this? Just a week?

Thanks to all of your help I brewed an extract version of this two weeks ago. I took the gravity reading and it was at 1.012 so I transferred to a carboy and dry hopped. I had two issues. First I filled the carboy to the neck, which I resolved by syphoning beer back out of the carboy into a...

If I have a lid without a crack should I sanitize and switch them out? I open the lid to take samples so how much risk is there in putting a freshly sanitized lid on?

Thanks for the quick reply. I was sort of worried. The vast knowledge on this forum is so great that I figured it was better than ask for others opinions than to guess. This is a Chimay Blue clone so the yeast range according to Wyest is 70-75. I was thinking of going with a smooth water...

I've been brewing for 4 years now so I kind of understand why things happen when I brew, ferment, bottle, etc. I brewed the on Sunday, pitched the yeast at 70 degrees. Ferm bucket did drop to 68 degrees by the next day, no activity. I placed a heating pad near the ferm bucket and raised the...

I let my kids help. My 5 year old boy loves all the steps, especially the "bubbles mean beer" due to fermentation. My daughter who is now 9, is over the process. Enjoy it while you can!!! We do discuss the science involved too!

I'm also getting ready to build one and found this thread to be fantastic: https://www.homebrewtalk.com/f51/my-mini-fridge-fermentation-chamber-build-256068/ I think it has the same size fridge you are talking about.