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Good to know. I'm totally open to the possibility that I messed up the hydrometer reading. Heck, I messed up just about everything else. The only reason I was even willing to believe it was so high is because my partial boil wort was so freakin' thick. It wasn't quite like LME, but it was...

Beersmith said 1.062 when I modified the original extract recipe. That doesn't change the fact that my hydrometer read 1.090. :mug:

I turned NB Brickwarmer into a partial mash using BYO's instructions and then performed the mash also by their instructions. 5 lbs Maris Otter 1 lb specialty grains 2 lbs golden DME (down from 6 lbs in original extract recipe) 1 lb amber DME 1 lb wheat DME .75 oz Magnum @60 1 oz Styrian...

Last night was just a miraculous comedy of errors. Unfortunately, they all added up to a 1.090 beer that I'm not sure is going to come out very good. Mistake 1: Since I was expecting 1.062 I made my first full 2L starter of Wyeast 1078 London Ale. It outgrew my 2L flask. I decanted it and...

I do it the same way Yooper describes with one exception. If it's warm I don't put it on the gas for the first 12 hours. After 12 hours in the fridge I put it on 30 psi for 24 hours then down to serving pressure. I have drinkable beer in 3 days, pretty dang good beer in a week, and perfect beer...

Thanks folks. That recipe is Northern Brewer's brown ale recipe. I'm way too inexperienced to come up with my own recipes yet. It's their fault. :)

Thanks NG. I'd love to use one of those, but unfortunately they are just a little too wide at 16" in diameter.

I live in AZ. This time of year I have to use a chest freezer fermentation chamber. Using 6 gal carboys is an extremely inefficient use of space. I could double my capacity by using bigger fermenters, but unfortunately, they jump in size pretty quickly. What I've found is that 13 gallon...

Here we are another month later. I just finished the keg last weekend. What a difference. While it never tasted exactly like Moose Drool I'll chalk that up to recipe not process. The harsh taste was gone and the back end was very rich with sweet caramel flavors. Great lesson to learn. Also...

An update... Just 11 extra days has made a HUGE difference and it's only getting better. Totally different beer. My girlfriend was blown away by how much the bitterness has toned down and the coffee and caramel has come out. Lesson learned. Thanks, folks.

I buy a six pack of Kirkland 1-gal drinking water from Costco for each brew. It's RO purified water.

Good point. I just noticed that NB wants you to start with 2.5 gallons in the BK and I usually start with 3 gallons. That would/could increase the bittering hop uptake.

Would it be safe to rack it back out to a 5 gal carboy to free up my keg?

I kegged and carbed a brown ale this week. I used NB's recipe for their Moose Drool clone. 1/4 lb crystal 80 1/4 lb pale chocolate 1/8 lb black malt 6 lb amber lme 1 lb amber dme 1 oz Goldings @ 60 1 oz Liberty @ 45 1 oz Willamette @ 15 1 pk of dry Windsor Fermented 12 days at 64F...

Could you keg the remainder and then use a pigtail to transfer it to the main keg when space becomes available?

I brewed the extract version of this last Sunday, 4/19. I pitched US-05 right around 70 and put it in a 65F ferm chamber. It took about 24 hours for airlock activity and it's picked up steam since then. I can't wait to try it.

In the two short months I've been brewing I've been trying to improve my beer with each batch. The biggest step was a 7 cu ft fermentation chamber. Unfortunately, it only holds two batches. We drink and give away our beer so fast that it's hard to keep up with a pipeline that's only two batches...

If I were going to do that I'd ferment in a bucket with a spigot (a/k/a a bottling bucket).

My newb answer is... In primary/secondary the yeast will continue to work on the fermentables and other compounds in the beer. The CO2 will be vented. In bottle conditioning your yeast will be working on the priming sugar and will eventually be inactivated by the pressure building in the...

That's a big beer to be rushing through. If you're ready to brew again why not just pick up another cheap fermenting bucket?