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I think for $20 or $30 you can buy enough specialty grains, DME and yeast to make a great easy ale in a small batch, say 3 gallons, to get going. That will give you about case of your own tasty stuff and you can work on your technique as well. Good Luck Inda!

1. Improve my hot break by buying a propane burner and moving outside 2. Improve my cold break by making an immersion chiller 3. Getting my yeast to attenuate better 4. Repeat as needed....

Thanks guys, I think I'm pretty consistent on the bottling end. I bottled this batch from a carboy and used my mash paddle to stir the priming sugar into it. Its the same method I've used in the past with success. The remaining bottles are in my cellar next to my furnace. The thermometer I...

I made an IPA, probably closer to and IIPA. It spent 2 weeks in the primary and then 2 weeks in the bottle. The amount of carbonation I selected was toward the low end of the scale. After ALMOST two weeks, a warm bottle I opened, had the kind of carbonation I was looking for. Nice initial head...

Well done!

Bought a "cheap" 5 gallon stainless steel stock pot to brew in. I have a glass top stove and the design of bottom of the pot is such that only about a 1 inch ring actually makes contact with the heating surface. As a result, it takes me forever to get to a boil on my electric stove. The...

If my numbers are correct you're near 1.137 for an O.G. Currently at 1.060 means an apparent attenuation of 56%, ABV is 9.9% According to Wyeast, Number 1728 attenuates to 69-73% with an alcohol tolerance up to 12% If your F.G gets to 1.044, your at 12%, but your attenuation is at 68%...

Was the 9 pounds of DME the only frementables in the recipe? My QBrew says 9 pounds of DME at 5 gallons is about 1.079 OG. If that is correct, and you're at 1.060 now, that about 2.5% ABV. I'm brewing an IIPA that started life at 1.078. I'm using WLP001 in a started for a ABV% of 7.5 and...

I scoop some wort out, create a slurry with the remaining DME and add it back in at about the 15 minute mark.

I was, actually. They all had the Chinook AA% at 12%, the package I have says 11.5% The Cascade was averaged at 6.60%, mine said 6.0%. I'm glad I found this out before I brewed my almost non-IPA:drunk:

Thanks, Karp, If you hadn't mentioned that, I would not have know I could select the Tinseth formula in QBrew. A little research around the .Net shows that Tastey Brew's IBU calculator come up with 59.5 IBUs. RoofTop Brew comes up with 68 Ibs, Qbrew now shows 69 IBUs. All using the Tinseth...

Well here's something interesting.... I am making an IIPA, and using QBrew and The Beer Recipator to calculate the values. Recipe Small batch (3 gallons, 2.5 gallon boil) Crystal 60L Steeped 3lbs Amber DME 2lbs Extra Light DME 1oz Chinook hops @ 60min .5 oz Cascade hops @ 30min .5...

I typically do late adds and use DME. I put a couple of pounds in at the start of the boil along with the bittering hops, then add the balance of the extract at the 15 minute mark. I have also found a hot water slurry makes the addition a little easier.

I just read on line that if you do a partial boil, say 2.5 gallons for a 5 gallon batch, that you need to build your recipe with twice the IBU values to compensate for the fact that you will be adding 2.5 gallons of top off water to the primary. Can anyone confirm this? I've been brewing...

So, 10 days after brewing this batch, the gravity is 1.021 14 days after brewing, the gravity is still 1.021 I need to get it to 1.012 to hit the F.G number If this is "stuck", I've moved it to a warm location and I'm trying to bring the temp up to 68 degrees, to see if I can get...

" Is that a yeast vial in your pocket or are you just glad to see me?" - Ben Franklin

Don, Check this link out. I have very low mineral, low hardness water. Good for making Pilsners and Ales, not so much for stouts. http://www.howtobrew.com/section3/chapter15-2.html

Just thought of something to complicate matters... I used WLP-080 the Cream Ale Yeast which is a combination of Ale and Lager yeasts. Currently the primary carboy is at 66-68 degrees if you believe the thermo strip on the side. If I stick it in a 34 degree fridge, do I risk the lager...

Thanks Ryandlf, I bottle condition, but I guess a little filtering of the larger particles after crashing wouldn't hurt.

Thanks Yooper, It was one of those post boil thoughts I had that "maybe this was a bad idea", but not having used them before I had nothing to go on. :confused: Next batch won't have the same mistakes.