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Apparently, all the common sense and luck I have gained in my life has left me for this batch of beer. I used a refractometer I got for xmas for the first time ever and didnt know it cant measure FG. After going old school with the hyrdrometer, I'm at 1.012. Again, thanks for the brewers...

well, it stalled at 1.03 (7%ABV). Going by beersmith, it needs to end around 1.012. Im going to try my best to get it going again, because the flavor profile is def in the ballpark, if not closer. I guess 50% viability w/ no starter was pushing it, but the yeast profile is dead on, even at 1.03.

After a long wait, a girl finally gets to meet her boyfriends parents for dinner at their house. 10 minutes into the dinner, she still has some nerves, and lets a small fart escape. A few seconds go by, when her boyfriends dad yells "sparky, go" The girl is relieved that the dog was blamed...

My batch is also at a room temp of 68 and self rising. The 70 in the instructions just seemed too low to me, and after reading your results, convinced me. Its still chugging away, so i havent sampled yet. I will post once i taste it. My yeast was at about 50% viability when i tossed it...

Did you use something different to clean your bottles? It looks like you nailed your processes, and are detailed, so i doubt it came from the brewday.

Soooo. I was having an awesome day brewing this recipe from gifty's notes from the brewer (thanks man). I even overshot my efficiency and got "bonus beer", when i went to chill and heard a "crack, wooosh" sound. Well my hose cracked, which caused me to loose my balance (in shock) and dump my...

on your first try, you will most likely not hit your OG, so go with something that doesnt have a billion IBU's, or it could end up tasting like a weird salad. This is assuming adding DME to offset wont happen with everything going on.

pm sent

You know what beer has the least amount of adhesive holding on the labels and use that as a determining factor when deciding between which case of beer you actually want to buy.

3 gallon stovetop "pilot" system....also known as my only system.

Bonesey, same as your calc, i used .25lb for a 3 gallon batch. With the lemongrass, the smell is more pronounced then the taste. It came out very close to obx brewing. It is a great summer recipe and the ratio used was just what inwas shooting for.

one of the best lemongrass beers I have had. You dont get more info than this! http://www.obbrewing.com/brewery/fuller-disclosure-a-brewers-brain-explained/

I just brewed a pumpkin last month. Used 90oz of Libby's pour canned pumpkin. Divided it into two portions in two brew socks. Boiled them for the last 20 minutes. Threw one sock out, put the other in the primary with dry hop bag. Removed sock and moved to secondary with 6oz of vanilla and...