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I've got mine in the water bath under the level of the swamp water as well. I also had my #s turn white. I checked the temp of the water and so far the strips still seem to be registering the correct 66 degrees(I've always assumed it was the number lit up in blue with the brown # to the right...

You ought to be good then. You can always add a slice of lemon or orange to your glass when you pour the beer. That way you can control the citrus flavor without risking the viability of your entire batch

Oh, well then by all means go ahead and use the honey. Making a kit into your own recipe can be very rewarding. You might want to give a little extra time in your fermentor, as honey can sometimes take the yeasties a little bit longer to fully chew up than regular sugar

Are you able to mash grains? I've found that using 1-2# honey malt will lend more honey flavor to the finished beer. Using honey in the boil tends to cause a lot of the volatile compounds to evaporate, loosing much of the honey flavor. If you're deadset on using honey, make sure to add it at the...

+1 ^ when I fly sparge, it doesn't take much more than 15 min for a 13# grain bill. Are we doing something horribly wrong? My efficiency isn't horrible (65-75) and I've hit my target pre and post boil gravities right on the $

Oh man.... You sure it wasn't supposed to be 9# of grains instead of LME? That's a HUGE amount of extract to be going with your mash to boot. What was your final volume? The corn sugar in your recipe should aid in your attenuation, so you've got that going for you Edit=> repitching is...

+1 to the hydro probably being wrong... What did your recipe look like? If those numbers do turn out to be true, you'll probably need more than two weeks of fermentation to get your gravity down. I had a barleywine with an og of 1.1 and it took two packets of us-05 six weeks to finish chewing...

I like to add a little bit of light wheat malt to my IIPA. My grain bill was very similar to your first iteration, 13.75# 2row, 1# crystal 20 and .5# wheat to help out with head retention. I also add 1.5# dextrose to help the attenuation get all the way down to make it more drinkable. With all...

I made a #9 clone a few months back and used a 33oz can of pasteurized apricot pureè. The beer came out pretty good, but the price on the pureè was a little steep for me ($27) I think if I were to do it again, I'd either use extract or see if I could find fresh apricots. The base recipe I used...

Check out deathbrewers other thread on easy stovetop all grain. The answer to your question is basically yes, how big is your kettle? You'll need to be able to boil ~7 gallons or so for that much grain +1 to just mashing your grain and correcting og as necessary with your DME

how'd it go?

The Malta goya is just fine to pitch into your wort, when I was in tankerman's class, the professor said something profound to us one day "the solution to pollution is dilution" with ~12 oz of your starter going into ~5 gallons of your wort the goya (which is basically wort anyways) isn't going...

Go to the grocery store and hit up the ethnic food aisle and grab a bottle of Malta goya. It's a very lightly hopped malt sweetened soda that tons of people use to make starters. My lhbs even sells them strictly for this purpose

Edit ===> Oops, double post

I brewed that same recipe last week, except I did biab all-grain instead of any extract. Let us know how yours turns out! Mines got two more weeks in the primary before going into the bright tank

I wouldn't shake the fermentor either. Oxidation = bad tasting beer down the road. Give it another week and re-check

I forget who it was that taught me this, but print em out on regular paper and use milk, yes milk as a glue. I was skeptical at first too, but it works pretty good!

I did a very similar thing with a brown porter a month ago. I brewed five gallons, primary fermented for two weeks, then transferred to five one gallon Carlos Rossi wine jugs. My adjuncts were steam sanitized fresh blackberries (6oz in one, 10oz in the other) and coffee (1/4 oz in one and 1/2oz...

Invest in an autosiphon. I don't know what I did before I got one. Also, a bottle washing attachment for your sink makes bottling day a bit less of a chore. If you're interested in literature, Brewing Classic Styles is a really good one with tons of great recipes

yeah, Edwort's Aphelwien. I've made three batches and it comes out awesome every time. Also super cheap to put together <$25 for all materials assuming you already have a carboy or bucket to ferment in. https://www.homebrewtalk.com/f25/man-i-love-apfelwein-14860/ good luck, and deff. follow...