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Thanks so much! I just want to share some awesome beer with friends and family. Here is a pic of the gravity after cranking and before I kegged it. The temp controller was set to 38 degrees Imust have misplaced the 0... it was 1.040 It is still really sweet... Granted the carbonation is...

Wow! This is strong. This makes sense because it fermented like crazy. The beer was still really sweet last night. Do you think it would be too late to add some coffee to the keg to add some flavor and cut done of the sweetness? I plan on serving this Sunday. If I can add coffee, how...

Hmmm... I kegged it just now... my gravity after the boil was 1.072 @ 65-70 degrees. I cold crashed, so the temp is down to 36 degrees and my final gravity is 1.004. Beersmith tells my my abv is 4.2 as opposed to the expected 5.5. BS doesn't have me input the temp, could the abv be higher...

I'm not sure if this is a dumb question... but does it matter if it is a pink or read grapefruit?

Yup... this is the right plan. I will brew this at some point, but i don't want to serve it if it isn't ready. I brewed my milk stout yesterday, and that will be ready. I will have to look for another recipe that I can brew this Friday and will be ready to drink 22 days later.

Thanks for the recipe! I brewed it today... Yup... there is some sugar in there to ferment! It tasted pretty sweet, I imagine that it will still be a little sweet after fermentation because the lactose will not ferment. it was a bit more bitter than I expected, we will see how it tastes...

While drinking some homebrews with my neighbors, we decided to have a st. paddy's day party on march 19th... That gives me 4 weeks to brew a stout and an irish red. I am concerned about timing and getting away with the brewing hardware i already have... I currently have a sculpin clone in...

Thanks! I'm looking forward to brewing this soon.

Thanks for the explanation! I am going to follow WildGingerBrewing's recipe as much as I can and see what shakes out... I think I need to take a better look at my equipment profile, because it is recommending I use a little less than 2 qt per pound of grain. Is everyone doing 90 min boil...

Yes, I set up my equipment profile... I will double check to make sure that I am using it. By to thick of a mash, do you mean that there is not enough water? As for mean temp, I am just going left what is suggested in this thread. I think op mashed at 156 but was excitement with cooler...

I am planning on brewing 5.5 gallons of this recipe for a St. Paddy's Day party with my neighbors. This sounds like an awesome beer, and I brewed a great porter that is finally ready to serve, they all loved it! I am pretty new to all grain brewing, and this is the first time I have tried to...

My IPA suffered from more than a bit of an off flavor. I can't describe the taste, it was like nothing I had ever tasted in a beer. It didn't take more than 30 seconds for me to decide it wasn't worth waiting this one out. On the other hand, the porter keeps getting better and better. I...

Here are the results of my mistake... -The porter seems like it was un harmed! -The IPA was dumped:( The color settled out well enough after cold crashing and the smell wasn't too off... but it tasted HORRIBLE. I am not sure if it was just a coincidence, but i got a terrible headache...

Thanks guys. My wife and I put the kids to bed, so I was able to go down to the basement to check on the beer. Good news for me, the porter tastes fine. It is a but oaky as expected so I am just going to pull the oak and let it mellow in the keg until it is ready. I am cold crashing the...

I figure... I guess I am wondering if anyone else has done something this careless, and to see how it worked out. I imagine the majority of the fermentation was finished, could this mean that the yeast in the IPA will likely be dead and unable to clean up its mess from fermentation?

So... I had a perfect plan... I used my kegerator as a fermentation chamber with temp control to either turn on the fridge or the heating wrap to keep temperaure constant. When I took a sample of my porter to see how oak-ey it was, I was an idiot and the temperature probe was outside of the...

Well, I said f-it and racked to a corney keg for secondary fermentation! The porter tasted awesome so I added 4 oz. of bulleit rye soaked oak chips to the keg and will let is sit for a few days to see how it tastes. Everything I have read online tells me that the oak chips bring a ton of...

I have a robust porter that is likely ready for secondary, i brewed it almost two weeks ago and it has been sitting in my kegerator temp controlled to 67 degrees. This is my first solo all grain batch. I have brewed three all grain batches with a buddy using his materials and techniques. Now...

I got a PM asking what parts i got to convert the stock regulator to accept a barb fitting to run to a gas manifold. I figureed others might need to do the same thing so I took a few pics. I ended up replacing the regulator with a Taprite, so it was easy enough to take all of the stuff out. I...

My buddy has a keggle and a turkey fryer to heat it up... I am pretty sure we got 10 gallons of water to temp in 15-20 min during the fall. When we brewed in 25 degree F weather, it probably took 30 min. His turkey fryer is a beast. When I start to put together my own set of brewing...