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I've been doing AG batches for the last 2 years, but had to make a quick beer people wanted for a party this winter so this was a quick extract recipe of Belgian Witbier...

Stoudts in Adamstown was rated by the Food Network Channel as one the best places in the US for a good beer and a steak.

Ahh, makes sense now, thanks.

I tried a few PM's and felt they were more complicated than the AGs I do imo...

We're brewing a Phat Tyre Amber Ale, Belgian Witbier and our Liverpool House Pale Ale tomorrow. Can't wait!!!

I've had a Mead fermenting/aging since last winter of '07. Crystal clear, tastes good, but still very young. My question is where my FG is. This recipe is 5 gallons of water, 1 gallon of honey and Mead Yeast. OG was 1075. I calculated the FG to be 1015. When I measured it last night it was...

A couple of us brew together and we always just transport our carboys home and pitch there, he'll be fine.

Spend the $4 and get a mashtun paddle, they help.

I dont actually use my 1 Step on my Mash Tun but I do gove it a good wash because I also keep mine in the garage and prefer to get it a little cleaner before the grains go in.

"was just insanely slow due to the amount of water in the airlock.." Sorry to be a pain, but we keep telling you that the amount in your airlock has nothing to do with the fermentation.

Any kind of movement/stirring of the fermentor can startup some fermentation again, but it probably won't last long. Browse the forums you'll find many techniques for fixing a stuck ferment, but whatever you do, don't bottle yet.

Well if you want to take a 6 hour car ride, we're doing a Beer Day in my drive way on May 30th, but we live in Central PA... Brewing Witbier, a Pale Ale and Phat Tyre Amber.

How long has it been in your primary? Stout's are meant to be aged somewhat. I usually throw my Stouts in a secondary and let them disappear in the back of my closet for awhile.