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Your low OG could also be due to the high rye malt percentage. When you start to get near 15-20% (I know you're not quite there) it's hard to get full starch conversion. Should be an interesting beer! Next time load the last 15 minutes with tons of hops. I like to space out IPA hop additions in...

I've done a SMASH 2row centennial lager before and it's now one of my regular taps. However, there is always the debate surrounding "c" hops in lagers and how sometimes it doesn't work well. I however think it works great.

Fill it with the water right before you want to fill it. That way you can pasteurize it AND check to see if there are any leaks. If it leaks let the water sit until it seals.

Check out northern brewers brewing tv( the earlier episodes). Morebeer also has some great videos and links. Not to mention HBT!

No use on taking a reading now as the yeast have probably begun to consume sugar and ferment which will give you a lower gravity than when you transfered into your fermenter. Just let it ride out until you see no more active bubbling in the air lock.

Rack to secondary! After a certain point your yeast will start to undergo autolysis which will give your beer a nasty spoiled meat taste! good luck with the surgery

Traveling down to Denver from eastern idaho this weekend and need to pick up some supplies ASAP. What are some of everyone's favorite homebrew shops in Denver?

You're mash was pretty thin. Around 1.3 quarts per pound and I have the same set up as you. I shoot for around 1-1.1 quarts per pound. Thicker mash allows for better enzyme action. Also, unless you are hitting you're mash temp right on with a thinner mash, you may not be getting good enzyme action.

2328+30=2358 5 gallons of Centennial/TwoRow SMaSH, session Amber lager, Scottish Sixty Shilling, Black IPA, Stout and a mix of every grain and hop left over from 2012!

I will have to check what it says on the hopper. Not around the mill at the moment. Stay tuned.

If you're not real into the jug wine, and lets be serious, who actually enjoys that stuff, I have found apple juice or cider packaged in 1 gal jugs before. Sometimes it is a little easier to choke down than Carlos'.

Enjoyed a Delierium Tremmens and a Brux for the new year. So tasty.

A guy at WholeFoods told me New Glarus doesn't distribute to Illinois because they don't like Illinois. Yeah.... That's gotta be it. That and the other 49 states they don't distribute to.

Sierra Nevada Pale Ale and Celebration Ale clone from Recent BYO issue. Helping get a buddy into the hobby by brewing some classics and personal favorites.

Longer boils will allow sugars to caramelize. This means a darker color, different flavors but most important less fermentable sugars. This will result in more residual sweetness and greater mouthfeel.

Get an aeration kit. It will do so much for your beer.

It's really all going to depend on several factors but the best thing to do is check the gravity after about a week or ten days. Take the gravity for several days or until you get the same reading twice. When you get a repeat reading the beer is done fermenting. I like to let my beers rest for a...

My typical brews have now gotten way to large to try and hand mill all my grain with this mill. Just google Victoria grain mill or corona grain mill (I don't have a photo right now). Hand crank mill. I was using this mill to crush small grain bills and my speciality grains when I started with...

Absolutely fill it with water and let it hydrate for a few days. Then Fill it with hot water (boiling ideally) to allow it to pasteurize. You just need steam or water over 180 degrees for ten minutes to kill anything. When you empty it, make sure to store it full or be sure to rehydrate before...

Shipping cost to 83455?