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Thanks. Do you know how long they take to ship?

Where can I find smoked malt or do I need to smoke it myself?

Thats true, I've only brewed 4 batches so far.

Onions in beer? That's just crazy talk.

He must of used 12oz bottles. I did a 5 gal root beer and got 51 bottles out of it.

Took gravity reading today and it was 1.020 @ 67F. Anticipated FG is 1.013, so I'll wait a few more days and see if it lowers. Had good aroma but had an acidy taste to it.

Took gravity reading today and it was 1.020 @ 67F. Anticipated FG is 1.013, so I'll wait a few more days and see if it lowers. Had good aroma but had an acidy taste to it.

The FG was supposed to be anywhere from 1.012 - 1.020 according to the local home brew shop. Yeah, I don't know what I was thinking when I transferred it to the carboy that early. So far so good though, no buttery or butterscotch flavors. The beer taste pretty good so far, just leaves a dry...

Tasted beer and its not that bad but still needs time I think. The weird thing was that it kind of left a "dry" feeling in my mouth afterwards. Is this something I should be woried about? FG is holding @ 1.018, OG was 1.060

Thanks for the info. For some reason I thought the airlock activity was important. I don't know if I read it somewhere or what. So you're saying to take a hydrometer reading every so often and when it reaches the desired gravity, then its time to switch?

Thanks everyone. I'm going to get a gravity reading in the morning and go from there. When would be a good time to keg it?

I brewed a Bavarian Wheat 6 days ago and the bubbles in the airlock are about 1 per minute. The recipe says to ferment for 7 days @ 70F. My temp was 68ish, should I transfer to secondary or leave for another day?

What software is that?

How do you figure out SRM?

Forgot, the OG was 1.060 @73F

Decided to brew the Bavarian Hefeweizen. Had to make a few changes because Brew supply store didn't have chocolate wheat. Used 4oz of chocolate and added 4oz flaked wheat. Hopefully it turns out.

Heated beer to a 140F for 30 min. Let cool and tasted. No butter or butterscotch flavor, but beer tastes like crap. Is this normal after heating?

Thats funny right there:mug:

Those sound good. I had a hefeweizen from BJ's yesterday and kind of wanted to try to get the (what I think) is a clove/allspice flavor. Do you know of any that are like that?

Looking for suggestions and recipes of what to brew today. This is only my 3rd time brewing so i'm looking for a partial extract/grain recipe. I'm not really into Stouts or beers with high IBU's. This is only my 3rd time brewing so i'm looking for a partial extract/grain recipe. Thanks for...