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I'm drinking a Yuengling right now (as an inexpensive way of keeping me from drinking a too-green keg of SNPA clone that is sitting in my kitchen kegerator calling my name...). Born in Philly, but live in Richmond now and I'm constantly amazed how cheap you can buy it here. I usually pay $7.99...

Check this thread: https://www.homebrewtalk.com/f39/help-diagnosing-low-og-first-second-ag-206060/index2.html My OG wasn't nearly as low as yours, but I received some good help and advice that might help you pin down the problem.

Not sure if that was directed at me or mtbiker (didn't mean to threadjack). My carboy is 6.5 gallons and I've never had a blowoff, though I'm only 5 batches into this incredibly addictive hobby so perhaps my experience sample isn't high enough (though I have used 5 didn't kinds of yeast, but not...

Seeing pictures like that makes me wonder if I am doing something wrong. I ferment 5 gallons (give or take) in a 6.5 gallon carboy and my krausen has never even come close to blowing out the airlock. What temperature was that fermenting at, mtbiker?

So, here's a dumb question, but how are you guys using these outside with *2* male hose fittings. The female end of my input hose is attached to my spigot, so I only have a male end for the input. I saw at least one person mention a female adapter but I didn't see one at HD and I'm wondering how...

Thanks, Bobby. Just downloaded your Primer .pdf and that clarified a few other things as well.

Thanks for the prompt reply, Conroe. Much appreciated.

Thanks for the tip. I only stirred at dough in, not during the sparge.

Something I read somewhere suggested it wasn't a good idea to just dump the whole amount of sparge water straight into the mash tun -- that it would create a channel through the grain and not pick up enough sugars/create adequate wort along the way, so I poured in the sparge water through a...

I did temp correct the readings. Not sure I'm experienced enough to evaluate a crush, but I honestly didn't look at it too closely before poring it in the tun. Seemed OK, but I don't know. I am considering adding a 1/2 lb. of dextrose at high krausen. Conroe (member here, recipe author)...

Just finished my second AG and I thought I had the process down fairly well, but once again I got a much lower OG than expected (made Conroe's Mojave Red, should have been 1.056 or so, mine was around 1.041-1.042). So, I'm pretty frustrated and don't want to have it happen again. Hoping if I...

Brewed this today, thanks much for the recipe. Unfortunately, as this was my second ever all grain my efficiency is still really poor and I only hit 1.040 OG (I think I sparged too quickly). Been reading about adding some dextrose at high krausen to increase the gravity. Bad idea for this beer...

Thanks guys. You saved me from dumping some dough into a tank that should go into more grain and hops ;-)

Just got back from my LHBS. During a casual conversation it came up that I use a steel co2 tank (2.5lb) inside my kegerator. The shopowner said that causes leaks, something about the contraction rates of steel versus the brass fittings. Has anybody heard anything like this before? I can't use a...

Thanks guys.

Subject basically says it all. Trying to figure out how to best manage my "brewing flow" and very limited kegerator space, so I never run out. I'm doing primary in a 6.5g carboy, and using a corny with the dip tube cut for a brite tank/secondary(*). If I temporarily drop temps in my fermentation...

Thanks for the responses everyone. The above makes perfect sense in this situation, as my particular LHBS guy seems to be more of a winemaker than a beermaker.

Why does my LHBS guy stress that I go to secondary before fermentation stops? Both extract kits I have bought from him say to do this IN BIG CAPITAL LETTERS. The prevailing wisdom around here seems to be that if you do a secondary at all, it should be after fermentation is over. I'm guessing...

Newbie brewer here, hoping to tackle this recipe sometime soon (not least because my wife is an archaeologist who has worked for over a decade in Turkey, but also because we both dig the commercial version). However, I am a bit thrown by the 6.5 gallon batch size. What do people use to ferment...

Good question. I've just been using air temp in the kegerator, but I keep wondering whether placing the probe in water would reduce cycling.