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If my conversion is correct it should be closer to 4.8 lbs of DME to match your 6 lbs of LME. I've been doing some quick DME (plus steeping grains) wheat beers adding only 1 lb of DME at boil and the remainder (4 lbs) with 10 minutes left in the boil. These beers are fairly light-colored in...

Thank you Oldworld! Can all of those grains be steeped? I'm slowly gathering my AG equipment but not up and running for a full mash yet. I can easily do mini-mash with my current set-up though if necessary for those grains. Any thoughts on the hops for this specific brew? Ive tried a few...

I just had a 6'er of Cown Valley Brewing's Antique Amber Lager and loved it! I'm new enough at homebrew that I'd be a mess trying to deconstruct this myself and their website doesn't list this specific brew except on the tasting menu so no help there either. Does anyone have a clone recipe...

As a final question: I've now scrubbed (with oxiclean solution) and double-bleach bombed (2 hour contact with bleach/water solution followed by a 5 minute contact with 5 gal water & 1 Tbsp bleach with 1 Tbsp vinegar added) everything that has been exposed to the possibly (likely) infected...

Mine usually looks the same, I guess from the ph of the wort, but I'll definitely give it a try!

I may give that a try, I'm really hung up on this possibly being the cause of the infection but have no particular reason or justification as to why. Do you dilute the vinegar at all or soak it full strength?

They look spotless. I've been dumping 1 scoop (the large kind out of the bigger package) of oxiclean in each after a brew and letting them sit overnight, then rinsing well and storing once they dry. I'm using the large buckets (I think 7.5 gallon) as my primarys and doing the same cleaning...

Many thanks to those who gave help on this (already) and my other thread regarding my first sour beer. If it helps anyone diagnose a common theme you can view it here

Bleach bombing everything as we speak. Fortunately, I think a lot of this will be overkill but I still don't want this to reoccur. I have a plastic autosiphon which was soaked completely in starsan before transferring the sour wort from primary to secondary and upon completion, I immediately...

I'll give that another go, I bleach-bombed everything when I first got it and have been using Oxiclean after / starsan before each brew. The only thing not being chemically sanitized is my immersion chiller which I've been washing after each brew and dropping in the boil kettle 15 minutes...

Since this beer I've had 2 more batches with similar results as above although final gravities on the latter two were closer to the expected FG. Oddly, I've had good beers follow sour beers out of the same fermenter, and using the same equipment. I use the same rigorous sanitization schedule...

That is helpful, I'll wait this one out a few weeks and see how it goes. The Eggnog stout was brewed with lactose and the kraeusen on it looked a little more milky and bubbly (mayble almost slimy) than I'm used to seeing but the pumpkin ale appeared no different than any other brew I've done...

I just did 3 extract brews on my last weekend (7 days ago). One was a Pumpkin Ale, one was an Eggnog Stout and one was a basic cream ale. Everything that went into the fermenters had been boiled (nothing added to any at flameout) and I was meticulous about sanitation. I transfer from the...

I've read so many posts on here I don't remeber exactly where I picked it up, but I've been steeping specialty grains for roughly 30 minutes, then adding about 1/3 of the total LME or DME at boil. I've been adding the remainder of the ME at 10 minutes and bringing back to a boil to get the hot...

+1 Also a newbie but learned about Irish Moss as a clarifier after brew#1 having some chill haze. I've used it in several beers since including 2 wheat's more recently. I'm going to skip the clarifiers in the wheats from now on, they look obnoxious and out of character as a clear beer.

My favorite kit so far has been Midwest's Liberty Cream Ale with Wyeast Am. Ale# 1056, a very basic kit with steeping grains but at 6 weeks in the bottle this beer has been the most requested re-brew I've done so far

I'm not really sure, that was the recommended and provided yeast in the kit but certainly one of the reasons I ask. The kit instructions gave two options, one was to do a 4 gallon boil including all of the exact same ingredients but adding a gallon of fresh cider at 1 week into the secondary...

I guess I should add that temps were under control the whole time, wort temp was approximately 65 degrees throughout the entire process. Also I went straight from kettle to fermenter so no tubing between.

Hey All! I'm about 8 brews into the hobby now and had my first 'off' batch. This was one of the first I purchased (but just brewed it a few weeks ago) as an extract kit with steeping grains. It was Midwest's Apple Ale kit. The short of it is, it starts off with a 6 lb pilsen LME...

I tour that side quite a bit too, SWMBO and her's are from over that way