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I am anxious to move from extract to all grain. From reading many posts here it sounds like a common batch size is 10 gallon. I do 5 gal now. If I go to 10 I'm thinking I will not only have to add a lot of new equipment but will also have to go to kegging. I'm thinking I just take one step at a...

Very helpful, thanks everyone. I think I'll give at least another week, that helps my schedule a lot! :mug:

It started at 1.048. So it won't hurt it to go another week, but it sounds like I don't really gain anything?

Have an oatmeal stout from an extract kit in the fermenting bucket. Wasn't planning to go to secondary, just leave it where it is until bottling time. The directions I'm following say leave it in the primary for two weeks. My question is, would I gain anything by leaving it for another week or...

Yeah, right? I bottled an IPA this morning and brewed an oatmeal stout this afternoon. My daughter and I agreed it feels like a holiday weekend for some reason. R-O-C-K in the USA! :mug:

What is the purpose of this cap?

Just finished bottling my first batch, an IPA, and now have an oatmeal stout on the stove. In Hoover, AL.

Thanks very much for the feedback, guys! This forum is so awesome! A panel of experts in the palm of my hand! :mug

Noob at work: racked to the bottling bucket, jammed the racking cane right into the yeast cake. Didn't want to get a lot of that in the bottling bucket so I stopped wen I got close to the bottom of the Carboy. Added the priming sugar and bottled. Now I'm looking at the Carboy and thinking I held...

Congrats! I'll bottle my first batch (Oregon IPA) on Sat. I'm so hooked already! Cheers!

Guess I'm going to have to call in the Pew Research Center. Get it? Anybody?

Here's a pic

Have had my Oregon Original IPA in the secondary for almost 3 weeks now, plan to bottle Saturday. Moved it into the kitchen Wednesday. Started noticing a garbage odor Thursday, did not think it was the beer, but have eliminated everything else I can think of. Don't smell it when I put my nose to...

The yeast is Saf Ale US-05. I'm measuring the temp of the water the fermenter is sitting in. So if the wort is 5-10 warmer, it's 69-74? So I'm close to my 68-70 target. Maybe a little warm. Thanks for the feedback!

Have an IPA in the fermenter, it's day two. I have it in a water bucket with a wet t-shirt over it. The kit says ferment at 68-70 degrees, this morning I measured it at 64. I know the yeast can slow down with lower temps, but is this too cold? Wondering if I should take away the t-shirt and just...

What are some of your favorite beers to pair with BBQ? I'm wondering specifically about pulled pork & ribs! Cheers!

Thanks I got interested in all grain, home brew store guys suggested I do a few kits to get back into it. Sage advice I think. Good luck to ya!

Things have changed a bit since then! Doing an Oregon Original IPA, grain bag, three stages of hop addition? I don't even remember adding hops back then. Just need to get it safely into the bucket and I can turn my attention to the butts on the smoker!