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I dont think it is rotting. It has been in the fermenter for about 3 weeks. Many people on this site leave it in the primary for well over a month. It's most likely just some CO2 escaping from a temp change, pressure change, etc. I'm sure someone else will confirm this or tell me to stop...

I just had the FYIPA from the Mountain Sun Restaurant on 17th Ave and Race. While I had already had a few and my judgements could have been off, I think that was one of the best IPA's I'd ever had. They have some great beers over there, the food is average.

sweet...Thanks everyone for the info, links, and math corrections. I've always had trouble with division :mug:

Thanks for the replies...Im going to go with the reisling. I think it was like 60 bucks from AHS. If I get 30 bottles, thats $3 per bottle. Pretty sweet. SWMBO has brewed a few times with me and besides all the waiting, she enjoys it. Im sure if it is a beverage she actually enjoys, she'll...

Does it make a difference starting with reds or whites? I prefer red, swmbo prefers white and she has been putting up with my brewing antics for almost a year now. If one is not necessarily easier then the other, I will probably go with a white...maybe a reisling. Sound good?

After an incredibly fun first visit to Napa Valley over the weekend, I of course want to try my hand at making some wine myself. I have all the beer brewing equipment along with some 5 and 6 gallon glass carboys and better bottles. Where is the best placve to start? Should I go with one of...

I'm interested as my SO is not a beer drinker. Was your OG really 1.015? Or was it 1.115...One is really low, and one is really high....Im excited to hear what others have to say recipe wise

Thanks for the replies... THe AHS instructions didnt even have me sparging at all...Mash grains at 155* for 45 minutes and continue as usual...I hadnt read the post by deathbrewer when I brewed that, nor had I done any PMs at all before. It's was as if their instructions were hugely...

I've done about 4 partial mash batches so far originally following the PM tutorial by DeathBrewer. I was using approx. 1-1.25 quarts per pound of grain. I was re reading the instructions from my first PM (AHS double chocolate stout) and they had me mashing with 2.5 gallons of water...Much more...

Probably extract kit with steeping grains.

The foam still scares me...Maybe someday I will come to terms with it. "but the foam keeps getting thicker and it just keeps getting harder and I'm falling into a deep well"

Thanks you guys. Looking forward to brewing this one up later in the week!

I was hoping someone would be able to help me convert EdWort's Hefe into a partial mash. Here is the recipe: Recipe Type: All Grain Yeast: Wyeast 3068 Weihenstephan Yeast Starter: Yes Batch Size (Gallons): 5.5 Original Gravity: 1.052 Final Gravity: 1.009 IBU: 10-13...

The color would not change

Do you mean whole LEAF hops? Hops added later in the boil are more for flavor and aroma while hops added earlier are for bittering. I would say that, added earlier, you would have a more bitter beer...Probably not very noticable though if added only a few minutes earlier.

Has anyone posted a partial mash for this recipe? I skimmed and did not see it posted...I still don't know how to adjust it myself yet. Any help is appreciated!

I am up to about 200-250 bottles. Bottling can be a pain, but I much prefer a bottled beer over draft.

brewt001: thanks for posting that recipe! I am pumped

Sweet! That means I can rack and start dry hopping tomorrow!

Will dry hopping still work OK if I just drop my whole leaves into the carboy? I've read about the hop bag/marbles technique, but I don't have any. If the leaf hops float, will the flavor/aroma still permeate?