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I used this recipe exactly: https://www.homebrewtalk.com/f68/smooth-oatmeal-stout-50756/ A few questions/areas of mistakes that I need some clarification on: Poured 6 gallons of 165 degree water onto grain. Temp was 140 when I measured, so I added a quart or 2 of boiling water and...

I plan on making a stout for my first AG. I have all the ingredients for this receipe: https://www.homebrewtalk.com/f68/smooth-oatmeal-stout-50756/ I've read the thread several times, but can't find any mention about volumes of water needed. He states that he used two equal volumes, but...

CBBaron, Do you remember what your water volumes were for your initial mash and your sparge? And, did you have to boil it down to get to your OG? Thanks!!

First off, welcome! Second, honey can be added to almost any beer! I don't know where to begin. First off, find your local brew store and talk to those guys. They can set you up with all the equipment you will need. If you buy a beginner's kit, they usually come with a basic instruction...

I got a copper wort chiller and a counter-flow wort chiller. I don't think I'll use the counter-flow chiller, though. But, I may tie it into the hose of the regular wort chiller and dunk it in an ice bath to really cool the wort. I guess I could use it the other way around, too. I haven't...

Well, I actually got 2 boil kettles in the deal. The one I didn't show doesn't have a thermometer or false bottom, but its the same size with a valve. For my first AG, should I use the cooler or the pictured boil-kettle to mash in?

Ok. I'll flip them over. Cheers!

oh! Ok. So I don't want to mash in that. Got it. I thought maybe I could mash in it and use the burner to maintain temp. But anyway... Thanks! I'm going to try the "Smooth Oatmeal Stout" reciepe in the next few weeks. (Under the Stout reciepe section here.)

I have only done extract brewing, but want to do get into AG. I bought a bunch of equipment from my wife's co-worker. I know the first picture is a cooler mash tun, but is the 2nd and 3rd picture a mash tun, too? The 3rd picture is the false bottom. I know this is a dumb question, but I've...

Is having a Nitrogen system ('cause I love me some Boddington and Guiness) any more difficult/complicated than a traditional CO2 draft system? Come to think of it, you can't keg with Nitrogen, can you? And, I have to blend it with CO2. Right? Or can I just do it with Nitrogen? Thanks...

More updates please!!

I feel like the only way to develop a taste for different malts is to find out what they taste like without any other confounding variables. So, I was pondering a single malt, single hop AG brew. I've searched here for some reciepes and am asking a favor. What malt would you recommend...

I purchased my grain bill online and it will be delivered shortly. I was going to try and use it prior to my wife going into labor since I probably won't be brewing for awhile after that. If I can't, can I place the grain in the fridge? Or is there a better way to store it? Thanks!! (Here's...

I'm sure someone has used Agave Syrup to partially (or wholey) replace the honey used. Any recommendations or results?

Yeah. It is expensive. I think Mead is even more expensive to make! $60 for honey to make a 5 gallon batch.... Do you have any yeast nutrients to add, too? Maybe a tsp or 2 should help lots...

That sounds like an AWESOME receipe!!! As soon as I get another carboy, I'm going to try it out. I was going to use S-O4 as well, but maybe I'll use Nottingham. Keep us posted. Do you think 2-3 weeks is a little short, though?

If it doens't smell off and you're pretty confident of your cleanliness, I would just pitch another round of yeast. Do you have any more? Maybe the Campden wasn't completely gone yet... They should be now. Definitely pitch some more yeast and give it another week. Don't ditch it unless it...

I've just used Champagne yeast, and it takes it to "Dry as a Bone". What is your favorite yeast to end at something semi-dry. A hint of sweetness. I know I can back sweeten, but... um... I'm a little lazy. Maybe some type of ale yeast? Maybe Nottingham or Safales? Ending somewhere...

Where did you read that? Just curious... http://www.amazon.com/dp/0937381802/?tag=skimlinks_replacement-20 Ken doesn't heat any of his honey for that reason. But, we may be splitting hairs here. Any aromatics would probably be overpowered by the hops/malts/rapberry flavors anyway. :-)

I would add the honey directly. It is WAY more sterile than the fruit. Plus, if you read the mead forums, heating the honey will destory some of the aromatics.