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I agree with hunter_la5. Sounds like you had a hydrometer reading mix up. Did you adjust for temp? Most hydrometers are calibrated for 68 degrees. Temps below or above need don't give you a true reading. Look online for temp adjust calculators. Sent from my iPhone using Home Brew

What from CC would you like. I have access to Jai Lai IPA, Maduro brown, Invasion ipa, Florida cracker a Belgian white, and Hot as Helles lager Sent from my iPhone using Home Brew

I would, although I have never done it before. Can you ship beer? I would really like to try Pliny the Elder and/or the Younger. I live in SW Florida, so have easy access to this market. Cigar city makes some great beers, all in cans however. Let me know. Sent from my iPad using Home Brew

I am in. yeah!

I am in. yeah!

I'm not a kegger but it's my understanding that you use the C02 to force carb your beer. No priming sugar needed. It is much faster maybe 1 week as opposed to 3 weeks with sugar. Sent from my iPhone using Home Brew

I have and it came out pretty good. I used only Marris Otter for my base malt and 5different hops that I had left over in the fridge. (A total of only 2.5 oz). It became a nice lawn mower beer not hop forward by any means but that where there without any bitterness. 2.5 oz in a 5 gallon batch...

You never know what it might be in a few weeks. I made and IPA once that I felt the same way about before bottling ,4-5 weeks after it was one of my favorite beers I've made. Sent from my iPhone using Home Brew

I think Queequegs point was you need to confirm that active fermentation has stopped with hydrometer readings. 2 at 3 days apart. If it reads the same both times, it's done. If so you could package if you wanted to if your worried about the hops getting grassy. Sent from my iPhone using Home Brew

5 gallons Brown ale 5 gallons Belgian Trippel 8580

5 gallons of average Belgian strong 5 gallons of Extra Pale Ale 6557.5 Sent from my iPad using Home Brew

Membership drive worked for me! I'm in, c'mon free beer stuff!:D

Not sure if it's different with kegging but usually 3 weeks seems right when I bottle. Any sooner I get some under carbed bottles. But I'm no expert just my limited expierience

Man if you have the big pot I would buy a turkey fryer burner(propane). Then you can still do full boils and not have to split.

I do five gallon batches and can get them to a roiling boil on my electric stove you should be fine.

5 lbs. 2 Row Pale Malt 1 lbs. Biscuit Malt 1 lbs. Crystal 20 .5 oz. Amarillo Gold 60 min. .5 oz. Amarillo Gold 35 min. .5 oz. Tettnang 10 min 1 Packet US-05 1.5 oz. Amarillo Gold -Dry Hop 3 days .5 oz. Fuggles -Dry Hop 3 days 60 Min. Boil Mash in at 154 My favorite beer that I have made so...

I am making a Belgian style ale today, and a recipe I found called for Caravienne, but the LHBS didn't have any and I didn't want to put Crystal 20 in yet another beer,(seems like it's been in almost all of mine), so I subbed in Honey Malt. What am I in for as far as flavor? I have never used...

Congrats to you ! Being fairly new myself my first few batches flipped my lid too. Not that they were anything special I'm sure but that I had made beer, something I had been buying for some 14 years. It is a great obsession, err "hobby".

We'll I am a newb too but since it all wasn't scorched I don't think that's the problem. One week is not nearly enough time to fret about a stuck fermentation. Most of mine ferment for 3 weeks or so.

Update--- After a few more weeks conditioning and carbing up my Belgian does have a decent head when poured. It disapates quickly but it's good enough for me.