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yea i am for sure next time getting a corona mill it seems that those are the best mill for the price. also where do u get these mills?

yea right after i wrote this i saw all the threads about doing it with a rolling pin my bad but thanks for the quick responses Mike

I am doing my first BIAB recipe that i got from death brewers amazing post about BIAB, But i ordered all my grains off the internet and forgot to ask for my 3 lbs of pale wheat crushed and i don't have a mill, so if anybody can help me out please let me know

Hey i really like the recipe and plan on doing my first all grain batch an would like to do this one i had a few questions about some stuff i didn't understand due to my lack of knowledge. The blueberry flavoring is that a liquid extract you can but from a brew store or is it just blueberries...

Yes your right my bad i didn't indict proof read what i wrote it's at 1.020

I checked the forced test and it gave the same gravity reading 1.040 iv decided To wrap a small blanket and forget about it for another week it wouldn't be I'n the fermentor for a total of 3 weeks and bottle and see what happens But thank you guys for all the info and ideas i am going to...

Alright so i brought home my thermometer from work and my beer is at 73 degrees I'n the fermentor. I wrapped a small blanket around it to see if i could brink it up a few degrees

So by taking out that much beer it could cause the gravity reading to change

K I'm gonna try heating up some water and out it I'n a cooler with a sample of the beer. Also what does that do tongue beer to get an accurate reading

I don't have a way to keep temp on the jar to 80 to 90 degrees. Is there any way to test and make a good reading maybe stir the beer a little or something to get a accurate reading

No it was not the recipe said the Og should be 1.057 or close to that i thought it was kind of weird that it came out at 1.040. What could cause that to happen maybe not dissolving all of the LME.

yea it was dry yeast my first time using it and i think im going to stick to liquid yeast next time. so if my beer OG was 1.040 and it stayed at 1.020 FG that means my beer has about a 3% ABV which is kinda low. Am i doing the math right i got it off the internet.

so if i leave it for another week and check the gravity reading and it is still at 1.020 does that mean i could actually bottle the beer or let it mature in the fermentor.

I mabye mix the beer lightly with a brewing spoon to get sone oxygen I'n there.

I did not oxygenate the wort i Learned to do that after i brewed a couple days later. Also i pitched a dry yeast which i mixed I'n warm water for about 30 mins and it was an extract brew with speciality grains could

This is my second batch an i brewed an irish red ale and the OG before putting I'n the fermentor was 1.040. I pitched the yeast and a week later i checked the gravity ready again and it was at 1.020. Also it seems that the activity of the yeast has stopped. Not sure what to do i was thinking of...

Honey malt. Is that a specialty grain that u can heat in a grain sack for 20 mins or Do u have to keep it at a certain temperature. My kit had about a pound of specialty grains that I keep around 160 degrees for 20 mins. Also thanks for all the info I think I'n going to try and add some honey...

I bought a baverian kit from my local brew store and was thinking of making a honey wheat beer but was just not sure when or how much to add to the wort or at what time. This will be my second brew and need some help it's a 5 gallon batch.

Iv recently started brewing and have done one batch of Belgium ale clone called flat tire. It was extract brewing with speciality grain. This beer came out great and hopefully doing a honey wheat next for the summer And one day move up to all grain brewing. Just dropping I'n to to HBT community

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