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WNC eh? Im in Boone, sadly lacking in home brew stores. Always gotta stop by Greensboro on my way east...

Hmmm I seem to have identified the problem. In the past I've had some efficiency issues, but this time I miscalculated my boil-off. Looks like I have more along the lines of 5.5 gallons instead of 5. Doing the math, with that volume I should be at 1.069 (quite close to 1.066) instead of 1.086 at...

How in the world did I get an OG of 1.066?! My extract alone should put in in the 1.075 range. I really don't get this sometimes...

Right, right...guess I should be more specific. I'm adding the mash "wort" or whatever you might call it at that phase to the boil later. I think with the amount of extract going into this one I need to get some boil off to fit everything safely into my 7.5 gallon pot

So the plan is to brew this today, hope it turns out well...definitely my strongest beer so far. Malt pounds oz 6 0 Light Dry Malt Extract info 3 0 Amber Dry Malt Extract info 0 4 Crystal 60L 0 4 Roasted Barley 0 4 American Crystal 80L 0...

Yeah I know Black Patent tends to be reserved for porters, but I want it to really be a secondary thing rather than a dominant flavor. You really think the hops would be overwhelming? My calcs have it at about 22 IBU, which seems ok for a Nut Brown. Am I wrong?

So I'm trying to order ingredients for 2 brews at once to take advantage of the flat shipping rate. Already got my Wee Heavy planned...how does this sound for a nut brown (totally just made it up). 3 pounds amber DME 2 pounds light DME .5 pounds victory .2 pounds black patent .5 pounds...

I was wondering if anyone roughly knows the conversion of cups of grain to oz? I've been using portions of my specialty malts and would like to get more accurate amounts into my boil. Clearly a scale is a better way to do that, but money is low right now :(

It's a good one, its been the favorite for roommates/friends from what I've made so far. My GF's uncle could not stop asking me to open em up on Thanksgiving and said that it overshadowed the ice wine he had brought... Totally use fresh pumpkin though...I boiled and then blended and added to...

How is the Black Beauty Capper compared to the Red Emily capper? I'm just now switching to glass bottles w/caps and am looking at various ones on ebay. Or is it much preferred to get one of those standing ones?

How is the Black Beauty Capper compared to the Red Emily capper? I'm just now switching to glass bottles w/caps and am looking at various ones on ebay. Or is it much preferred to get one of those standing ones?

Go Dukes! You mean natural light isn't in your top 3...dont think you can drink anything else in hburg!

While were on the subject of Blonde Ale, what do people think of using WLP008 in a Blonde? And should i use CaraPils or should I not try to up the body in this style?

Making beer mustard is fun and quite easy as well. I tend to just get your basic French's and simmer it up with whatever beer I have and some brown sugar. Always adds some nice flavors!

Hennepin that good? Hmmm my gf's roommate has a bottle in her fridge...maybe I should get on over there. Picking 3 is hard but... 1) Weyenbacher Double Simcoe IPA 2) Brooklyn Chocolate Stout 3) Rogue Hazelnut Brown Nectar And just for fun least favorite - Tequiza (what a terrible idea)

I'm somewhat of a beginner as well but here goes... 1) I've found that with lower gravity beers as long as the yeast gets in, you should be ok. In my days of knowing nothing about brewing I always directly pitched my cooper's yeast and it turned out ok. 2) Usually contamination looks like...

Does sound good, but the honey malt is putting me way over my target SRM, even if I take out my caramel 2 row. And that's also after I changed my DME light to extra light...

My god Cranberry Lambic makes me shiver. A naturally tart fruit beer with MAPLE SYRUP added in...why Sam Adams why?

Cool, glad to know I'm on the right track....anyone else?

Really nothing? Come on I big time made this up and need some feedback before I go ahead and order the ingredients. If someone who knows recipe making better than I thinks it'll taste like poop I'd like to know :D