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Thanks KitB. Yeah, I was thinking 1500 was as high as I should go too. Wont get me the results a 1650 would but it'd help my peace of mind. BTW, has anyone had any experience with these? http://www.amazon.com/dp/B002C30MD8/?tag=skimlinks_replacement-20 It looks like an all-inclusive deal for...

Hey guys! Ive spent the greater part of the last three weeks grooming forums and researching 120v ebiab to apply to my current situation, thanks for all the awesome builds and tutorials! I am still confused and concerned about a couple things in regards to applying this method to my brewing...

Enjoying one this evening and most of the dryness is diminishing after a day or two in the fridge. It's very balanced. That's the beauty of kits! You can add a bit here and there and it won't ruin the end product. I think this was beer #5 for me, so I'm fairly new at the hobby as well. Don't be...

I have! It turned out very well. Tomorrow marks a month bottle conditioning, so I grabbed a six pack from the cellar last night and popped em in the fridge. The lady and I enjoyed one last night, and I have to give the additions their credit: The smoke is prevalent both on aroma and palate...

Thanks for all the feedback! Here's the updated recipe: 5 lbs 2-row Pale 60.61% 2 lbs White Wheat 24.24% .25 lbs Honey Malt 3.03% 1 lb Honey (15) 12.12% ABV: 4.72% .5 oz Galena 60 1 oz Fuggles 15 .5 oz Fuggles 5 IBU'S: 28.96 More or less balanced? Heading to LHBS today to pick up the extra...

It appears I've grossly underestimated my 5 gallon kettle! I may further reduce the honey for more 2-row or wheat, maybe even Munich for some deeper malts. This is good news, thanks! I'm still confined to doing partial boils though. Need to get me a bigger pot.

I am aware of that, it's the thought of honey being one of the ingredients that provokes me to use it, for sentimental value:) That, and the fact that it adds fermentables without messing too much with flavor leaving me with a clean, light colored ale. I'd add honey malt but it really darkens...

I'm June 1st, cheers! Yes, nothing better to start your honeymoon off with than a glass of mead!

Thanks man, my thoughts exactly. My gut tells me to try it with an extra lb of wheat malt on top of the 2-row and in place of one lb of the honey. It keeps the color around 3 SRM, % right there, and will probably add a bit of "cloud" to the SunshineCloud!

That's good to hear, I'll check it out. An extra pound or so of grain would allow me to reduce some of the honey, but what malt would you reccommend? The options running through my head are wheat, honey malt, flaked maize, etc. Or a combo, but Ive never worked with those...

Hey fellow brewers! I'm trying my hand at a partial mash BIAB recipe for my wedding in June, and wanted to post my simple recipe and process here to see what you guys have to say about it. First off, this brew is designed to be our life in a glass, a light, bright, and sessionable on a...

Good to hear she's dancin' for ya again! I think you made smart moves. The beer will be fine where its at, but if you want to get the most attenuation a brew belt around the fermenter isn't a bad idea either. Don't know whereabouts in MI you are but I'm sure there's a LHBS near you. Hopman's is...

Good news:) That's a great dry yeast. If it was viable at pitching it should start right back up again. It's also a fast working yeast. I'd keep it in temps around low-mid 60's for the rest of the week, then move it to the upper 60's for 1-2 more weeks to let it fully attenuate and clean up...

US-105, or Fermentis US-05? Ive never heard of or had experience with the former...

As far as I know a drop in temp cannot and will not "kill" yeast. They may go into a dormant phase at lower temperatures (refrig temp) or even slow to the point of no noticeable activity under certain cooler conditions, but to kill yeast the temperature must be very high, not low. I'd suggest...

I've run into the same problem before in winemaking. In that instance I just risked the possibility of oxidation and very gently racked into clean buckets, cleaned out my carboys, then again very carefully racked back into the carboys. It differs from your case in the fact that in winemaking...

Showing 68* now that it's up in a 70* ambient, airlock is bubbling once/4seconds. Still can't believe these yeasties work so fast...Hoping letting it get up to 73* for the first day of crazy fermentation won't leave me with estery beer that the qualities of Porter won't mask. Thanks again for...

The things ya learn:) I'll start calling it Imperial till I taste it, then I'm sure a house name will come to me. My last IIPA was at first taste was promptly donned "Hornytooth IPA".. Don't ask:p

Awesome. I'll do that today, thanks. Now...to bottle or keg...

Thanks for the quick replies gentlemen! But which one? Shall I flip a coin?? Ha!