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Thanks...it'll sit till next week. I hope it drops far enough to keg without repitching.

I put an ale in the fermenter on Sept. 30 with a OG of 1.067 and a pint starter of 001. The 001 took off slower than expected but it did seem to do it's work. The temp sat pretty solid at 70 for the whole process. I took a gravity tonight because I was about to move from primary into keg and...

I imagine the sediment does get kicked up. Especially when I put it back in. I can tell since the beer is cloudy for a few days after moving it.

Usually a month or so. I had one keg a way back that sat for over 8 months and it went back in just fine. Lately I have not been having that sort of luck. I have not noticed the off flavors decreasing but not neccesarrily getting worse either. They just sort of "came on" and stuck around...

As I add brews to my pipeline I'll need space in the kegerator for a new brew that needs to be carbed so I'll have to remove a "conditioned" brew to make room for the new guy to get his turn on the gas. For over a year now I've been doing the set and forget method. My beers will sit in the...

Partial Boil. Thank you, I'm a total moron. I forgot to to mix before pulling a sample. I mixed and the reading came out to 1.065... It's amazing how much of that water just sat on the top...it didn't look that way from above.

I just finished brewing a holiday ale (9lbs of extract and 1lb of grain), per recipe and it says the OG is supposed to be 1.065. I pulled a sample (before pitching) with a baster and put it into the tube and read 1.020. I'm still under the 5 gal mark. Am I missing something? How is this possible?

Let me ask, I'm in So Cal and I've got a plant that's in a similar spot. It has a few small cones that have not quite matured. We won't get a frost down here at all (maybe we'll hit the low 40's in February...) so is there harm in letting the plant go another month or longer?

I posted a similar question tonight in the "general" forum (Halloween vs Xmas). My understanding is that a high percentage of the flavor we think pumpkin provides is actually the spices put in it, the meat itself supposedly offers very little. Since I have yet to see a response to my post I'm...

About 2 years ago I went into the LHBS and asked for a good pumpkin brew recipe. The clerk made a good point and asked me, "What does pumpkin taste like? On its own it's pretty bland. The few brews I've done it turns out the real taste of a "holiday style" ale are the spices and flavoring, not...

Ok, this is damn near Greek to me and I've been (extract) brewing for 3 years. Can someone translate all that tech talk? I'd actually like to try the extract version of this but can't make heads or tails out of your discussion. Also, WTF is a rice hull and where do you get them?

I got it. That's a bit beyond where I'm at now I'd imagine. Not necessarily know how wise but I'd need a bigger kettle, more heat, more ways to cool, and more gear which I just don't have the space for. It sounds alot like the process of moving to AG. Not that I'm not interested in going...

I'm not familiar with this term. I'll have to look it up.

Ok, so I must be missing something. I thought a 60 min boil WAS a full boil. Is it not?

I should mention that last night after determining where the REAL 5 gallon mark in my fermenter was I took a gravity reading and was right on the mark at 1.048. When I bought the buckets the store said "fill it up to the mark" so that's what I've been doing. That mark's probably a 1/2 gallon...

Well, I think I figured it out. I don't have an exact measurement in terms of volume but I poured a 1 gallon bottle of distilled H20 into a household container maked the line and poured 5 of those into my brew bucket. I've been (even on the low batches) at least 2" above the actual 5 gallon...

I realized that after I posted it, the other way around is what I meant. I'm doing extract/grain only at this point because I'm too busy to really adopt AG practices. For me the issue has always been "what's 5 gallons". I thought the mark in the bucket was 5 gallons but I've learned...

Thanks for clarifying. Aside from sacrificing a few ounces of beer this seems like a really painless way of going. I'm glad I asked. So for me the toughest part of dealing with the fermenter is getting that danged lid off. Am I to assume you do not seal it all the way while you're taking...

Ok, I've got to ask because I'm cursed. How is it that you are able to do the following without introducing infection: 1. Keep the hydrometer under control while its in the fermenter (with the lid off I'm assuming). 2. Get the hydrometer out without getting anything in the fermenter...

I'll try it on the batch tonight. I do full 60 minute boils (to about 3 gal) and I'm pretty sure the recipe's are based on me topping off to 5 gal. Problem is it's hard to know exactly where 5 gal is in the bucket when you're filling up from outside a nearly sealed container. I'm going to...