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The problem I see here is that you need to squeeze all the hop bitterness of a 5-gallon IPA into 1.5 gallons of wort. If you wanted 5 gallons of IPA at 60 IBUs, you'd need 1.5 gallons of wort at 200 IBUs — and you can't boil hops and get iso-alpha acids concentrations that high. Your best...

Check the seal on your bucket. That's most likely the cause if the bucket has been at 67 °F and you pitched a tube of fresh, healthy yeast. If the temperature been less than that, you may have a slow start. If the bucket is sealed and it's been sitting at 67 °F, pitch some fresh yeast as soon...

Looks like a good recipe, especially if you like caramel flavors. Porter is one of my favorite kinds of beer, I've brewed my own porter about 35 times. Here's a link to my recipe for comparison and some stuff about porter (in case you're interested). My recipe...

I wouldn't. But then again, I don't recommend doing this unless you actually encounter problems on brewday. http://beerandwinejournal.com/acidify-sparge-water/ Chris Colby Editor beerandwinejournal.com

If the extract is fresh, the beer should be decent. You might notice a lack of malt aroma, though. Some of the volatile aromatics of malt are lost when the extract is condensed. Only extract beers are sometimes described as tasting somewhat like alcoholic iced tea. For almost all stovetop...

An SG of 1.040 when you planned on SG 1.064 means you are 24 "gravity points" short. Most dried malt extract has a potential of extract of around 45 points per pound per gallon (or point-gallons per pound). So, 24 points times 5 gallons is 120 point gallons. Divide this by 45 ppg to get 2.67...

English session beers, around 3.8–4.0% ABV, will ferment in about 3 days if pitched with an adequate amount of yeast. If you really know what you are doing, you can go "grain-to-glass" in 7 days (assuming you keg, longer if you bottle condition)...

Here's a mild ale recipe of mine. It uses actual mild ale malt for an "Old School English" flavor. http://beerandwinejournal.com/stringbag-mild/ Chris Colby Editor beerandwinejournal.com

Make the yeast starter in your fermenter. When your wort is chilled, pour or drain off the starter wort, leaving behind the yeast sediment. Also, why do you think you need to step up to 6 L? Pitching 1 vial or smack pack to 6 L is still overpitching the starter (which is fine). This article...

The crush is always the first place to look. One thing I noticed is that you collected only 6.5 gallons from 13 lbs. of grain. You could have collected a little more (almost 8.5 gallons) from that amount of grain. That would have improved your efficiency somewhat, but is most likely not the...

You could, but there are some things you should keep in mind. Check out this article for some advice. Hope it helps. http://beerandwinejournal.com/big-extract-worts/ Chris Colby Editor beerandwinejournal.com

Here's something that might help: http://beerandwinejournal.com/big-wort-production/ Chris Colby Editor beerandwinejournal.com

I think the main difference is the convenience of malt extract vs. the control of brewing from malted grains. Also, all-grain offers more flexibility because there are more types of malted base grains than there are light or pale malt extracts made from them. In addition, you can use starchy...

You can easily make an alcohol (vodka) extract of the spices and bump up the spicing if you want. Let the spices sit in vodka for a few days, figure out how much of the extract to add to your batch (do small mixing trials) and then add it. You shouldn't need any extra conditioning time if you...

Yes, this will work. You can "feed" the fermentation with sugar to boost the beer's alcoholic strength. One way to do this is to dissolve the sugar you wish to add in as little hot water as is possible. Hold the sugar water mixture at 170 °F (or over) for about 5 minutes to sanitize it, then...

Here's my Thanksgiving recipe. Not as "out there" as a turkey beer, but definitely designed for Thanksgiving. http://beerandwinejournal.com/cranberry-zinger/ Chris Colby Editor beerandwinejournal.com

You can use one of those travel immersion tea heaters to add little heat to your stovetop boil. Also, putting a lid on the kettle — tilted so the steam can get out — will also help. Here's a couple other ideas for 3-gallon batches. http://beerandwinejournal.com/3-gallon-all-grain/...

From a word usage standpoint, it's not infected. It may be contaminated, but it's not infected as only living things can be infected. http://beerandwinejournal.com/its-not-infected/ From a brewing standpoint, you're probably fine. Chris Colby Editor beerandwinejournal.com

In order to hit the target of 62 IBUs, the 1-2 liters the hops are boiled in would need to reach 589 to 1178 IBUs. Also, 3.5 kg of dried malt extract dissolved in 2 liters of water produces a wort with a specific gravity of 1.698. [Edit: Upon rereading the recipe, it says to dissolve the...

Barley and wheat are both cereal grains, but barley is not a type of wheat. Einkorn, emmer, spelt, durum and bread wheats are the major types of wheat. Barley is in a different genus (_Hordeum_) than wheat (_Triticum_). [Edit: But, as QuercusMax mentions, they are in the same Family (and...