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My wort hasn't boiled down to the correct volume. If I keep boiling, my hops will have boiled too long. If I stop, my gravity will be off. What do I do? Another nervous noob

Yes, you are correct. In my neighborhood we've got floating card game every 2-3 wks. Apparently all the hubbies got one of these for X-Mas. I'd be the shiznit if I brought a DFH 90 min IPA clone to one of these games.

My wife, GOD love her, bought me a BeerTender for my new hobby. I don't have the heart to tell her I can't use it. Has anyone tried these with homebrew?

Not so much concerned about the alcohol content as much as the carbonation. I assumed there was some sort of correlation. I figured 2 wks primary, 4 wks secondary and 3 wks in the bottle would be sufficient time for carbonation. I guess I'll need to be more patient.

Thanks for the constructive help. The rest of you must be a real hoot at the Star Trek conventions. Being new to this and knowing how I want it to turn out I thought there might be something to help me generate a recipe to start with.

Is there any software that will build a recipe in reverse?

Thank you. Sorry about the boozy question, my fo pa. I was just wondering if low alcohol would have caused the lack of carbonation and if there was a solution. I'm a noob so partial extract may have been the wrong term. I used specialty grains with dme. The recipe came from Tess and Mark...

I did prime the bottles. I drank 8 bottles and only slightly buzzed, but it did taste like beer. How 'bout using this beer to make up the difference in a partial boil?

Just tried my very first batch of home brew, Atlantic Amber clone. Partial extract. 2 weeks in the primary, 4 weeks in the secondary, 3 weeks in the bottle. Wyeast 2112. Stored the entired time around 72 degrees. Tastes great, alcohol content seems low and almost flat. As this was my first...

I'm an extract brewer looking to move to all grain. Are there any COMPLETE home breweries for less than a grand? I don't have the time or patience to make the stuff I've seen online.

Is there any detriment or benefit to adding additional dme to the second ferment?