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Thats great news. try to keep the fermentor in an area about 60* ambient air temp. The Fermentation process can raise the temp inside 5-10*. Adventures in Homebrewing is where I get all my stuff, Great store and you can call them anytime you need advice. One thing I will tell you is forgot...

My first PM was a success, Shooting for a vanilla porter, its also my first attempt at creating my own recipe through brewersfriend.com. Here is the recipe 3lb light LME 5lb 2 row 1lb chocolate malt .5lb crystal 60L 2 oz roasted barley 1 oz norther brewer (9.9%) 1 wyeast american...

yeah i try to adapt almost all of my beers to someone suit the fiance. It makes the hobby that much more enjoyable when I know she is enjoying it as well. EXCEPT for the irish reds that i brew.....she doesnt like it....tough luck... those are my favorite. Ill check out the de-husked carafa...

ok so this is the first recipe that i ever created/tweaked myself, and will be my first partial mash attempt after roughly 8-10 extract brews. Ive read alot about the partial mash process. What im looking for is some advice from the pro's on this site as to how this recipe will turn out taste...

yeah i forgot to mix well, so im going to let it ride and see what happens....oh well beer is beer...im sure it will turn out... if the fiance doesnt like it I have 2 cases of american light 2 cases of wheat 2 cases of pumpkin spice that will be ready before the summer shandy...thanks for all...

This helped me as well, I had a low OG reading. extract off by 14 points (1st time its happened in my 10 or so brews) and I now realize i didnt stir my top of water...so maybe my gravity was ok. Thanks again everyone for the help!!

I put my pot in a laundry tub and get the temp down to 90-100 with just an ice bath. once its down to this temp I pour in 1 gallon of store bought ice cold spring water that has been sitting in the fridge for awhile. This usually gets the wort down to temp very quickly (partial boil. Pour wort...

So i just brewed up a batch of summer shandy yesterday for the fiance and my mom. after I topped it off and took my OG reading i realized that it topped it off with too much spring water and my reading was 1.040 at 70* which means a reading of 1.041 (per brewers friend app). the goal was a...

only for the boil, we top off with spring water bought from the store, and my previous batches have not had the weird aftertaste so its something unique to either this batch or this style of beer from the kits. im hoping its just off flavors from the yeast and it will condition out with time

appreciate the help guys, as for the sediment...i always carefully pour my bottles into a glass so it shouldnt be the yeast, and duboman i just seen this link in another thread and have been looking through it...great article much appreciated. The closest flavor i got was the cardboard taste...

ok so this is my 3 or 4th batch. It was an american light that i fermented alittle high since i was unable to control my temps at that particular time. My question is im tasting a weird flavor, and ill start from the beginning to help clarify some of the details. first my future father in...

my LHBS has a little vile of lemon flavoring, thats what i used for mine, I stirred it in with the priming sugar. turned out great!

I just made one from a extract kit my LHBS made up. When I get home ill check the ingredients list and post it. AT bottling time it smelled and tasted just like lienne's summer shandy. maybe alittle more watery but still very good. Im waiting to see what the final bottled product tastes like...

the way ive done it (twice now) is to put my carboy on the kitchen table, bottling bucket (or whatever your racking too) on the floor. I connect my hose (4 foot) to the racking cane, fill the whole thing with sanstar and put my thumb over the end of the hose so that the sanstar doesnt empty out...

exciting isnt it!!!! I just bottled my first 2 batches.

ok just an update on the 1st and 2nd brews. these are on bottling day. This is the 1st. irish red 3 weeks on primary, roughly 4.6%. I like the color, and smell is great. Taste is a tad bitter for my liking, but im sure that will fade with the conditioning time. This is 2nd brew...

Great thanks, ill look into that next time im at the hardware store

Well I filtered it as much as I could, as I poured it into a bottling bucket (so I can add water and measure an exact 5 gal) and then filtered again though the funnel into the carboy. I filtered out about 80-90 percent of the grains. my SG measurement was 1.034. FYI its a summer shandy clone...

It was 1 lb corn and 1/2 lb 10l Crystal malt. so I don't think it was a lot.

its too late, oh well. I plan on straining everything out when I funnel to the carboy, using the strainer in the funnel. hopefully it will be ok. if not. On to the next brew.