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Thanks for all the replies, but I found this elsewhere in the forum "Barley is considered dry and will store at under 13% moisture (before malting). Malt is probably down in the 5% range after malting and kilning, so adding 2% by weight would still keep it under 10%" So i didn't sweat it and...

K-moe - yes, i guess i do need a bigger glass, though i did just get a slightly upgrade. the standard glass here in Thailand is Asian size, not American size, meaning you get about 3.5 out of a 20 oz bottle. Just upgraded to one where I only get 2, and that was hard enough to find. An even...

Hoofer - i updated the original post with the amount of sugar I use, between 90-100 g of table sugar. Do you think that is too much?

I have been having a hell of a time getting the carbonation right in my beers so maybe some of you can help me out. So I bottle in bottles that range from 20-22 oz, priming the whole 5 gallon batch with between 90-100 g of table sugar. I let them prime up for about two weeks, then when I...

i conditioned my grains this morning (misted with 100 ml water/ 10 lbs) expecting to mill today and brew tomorrow. my buddy with the grain mill had an unexpected emergency and now i won't be able to mill the grains until at least monday and probably won't brew until wednesday. am i screwed...

Ok cool, thanks again for the info. It's nice to hear from someone with a thermowell. You think I should pitch at 23? You don't think that's too low? The optimal range for M27 is 26-32, right? I know its advised to pitch a little below the optimal range, but I was thinking 25 or maybe 24...

HB - great, thanks for the info. Steveabt12 - Yeah I was talking about M27. So you just let it sit in the ambient temp even when that gets up to 35-40 C? That's great to know. It doesn't cool down too much at night here though, but at least I know I can relax a bit about the temperature...

Can I ask all of you what your ambient temperatures are? I am a new brewer who has used this yeast once before (not successfully do to bad temperature control) and currently have another brew going now with it. I've vastly improved my temperature awareness/control since the first go. I live...

Yes SingleTrack, I do get my ingredients here in Thailand. Luckily home brewing is actually pretty popular here so I can get a lot of stuff, but there is also a lot of stuff I can't get. And about there being a lot of specialty malt Z-Bob, I got the recipe from a book about clones of great...

Cool, thanks again

thanks for the advice, I think I will just leave out the Crystal 155L for now. I am pretty new to brewing so will wait to try and roast my own grains to a darker color. And thanks for the clarification about the Abbey not being the same as Aromatic. I have been looking at the recipe further...

I want to brew up a Belgian Dubbel, but am having to make a few substitutions as not all grains are available where I live (even through shipping). The recipe calls for 9# Rahr 2-row pale 30 oz aromatic malt 15 oz special B 15 oz Weyermann Munich Malt 10 oz Simpsons Crystal 50L 2 oz...

A friend of mine told me that to brew a hefeweizen you need a 6.5 gallon fermentor for a 5 gallon batch. Would that also be true for a belgian wheat stout using the following recipe? Or could I use the normal size fermenter (regular food grade bucket)? Pilsen 2RS 5.72 lbs Wheat Blanc 0.8 lbs...

I want to brew a belgian wheat stout, but the recipe calls for wheat black malt which I can't buy where I live. But I can buy chocolate wheat, so can I make that substitution? Here is the recipe Pilsen 2RS 5.72 lbs Wheat Blanc 0.8 lbs Chocolate 0.8 lbs Wheat Black 0.44 lbs Cara Gold...

thanks for the replies m1k3 - how it works for me is I start at the lowest end of the recommended fermentation temperature, then simply try keep it around that temp/slow the temp rise as much as possible. the coldest i can keep the fermenting beer with the ice bath by cycling water bottles is...

thanks for the replies. now two have suggested letting it ride, so I am leaning that way, anyone else want to chime in either for or against this idea? it's just that i've had to deal with fusel alcohol problems before and I definitely don't want that. But I think it was from early in...

thanks for the advice, much appreciated.

I have to leave town for an unexpected meeting. So I can either bottle the beer after only 12 days of fermentation, or let the temperature rise for a few days because I won't be here to put frozen water bottles in a few times a day. I can't be sure exactly how hot it will be while I'm gone...

I am going to be making a Belgian stout, here is the recipe 8.5 lb Belgian pilsen 0.65 lb crystal 45L 1.1 lb chocolate malt 0.2 lb black malt 0.125 lb special B I already have all the ingredients from previous brews, except that I am almost 0.2 lb short of chocolate malt. I have...

ah, now i understand. thanks for the clarification