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Welcome aboard Dan!!! May you have much brewing success in the New Year to come!

Welcome aboard! There certainly is a learning curve to the language here. Don't be intimidated though. What questions do you have about recipes? We can probably answer them without all the acronyms at first to help get you started.

It's very common. It is referred to as Late Addition. DME will darken as it boils so adding it all right at the beginning will result in a darker beer. This is called the Maillard Reaction. Adding it late is actual the more common practice and will result in the beer being closer in SRM color...

Google trends has been used successfully to predict flu outbreaks faster than the CDC and with accuracy. http://www.google.org/flutrends/us/#US Using google trends to look at homebrewing is certainly valid so long as the right terms are aggregated. Besides, this is all in good fun. :mug:

:off: There is a whole discussion of that appliance here: https://www.homebrewtalk.com/f235/picobrew-zymatic-434787/

http://www.brewersassociation.org/pages/media/press-releases/show?title=american-homebrewers-association-membership-surpasses-30000 It's a steady uptrend of growth for them.

Good catch trboyden! As an IT analyst I would add that the trend is steadily sideways on any of the home brew related terms while craft beer is markedly upwards. For homebrewing that is a good sign as well. A percentage of those just now becoming interested in craft beer will begin to cross over...

Never claimed it was accurate just "Slightly more scientific". :) HBT does have it all so your point is very valid. Just thought it was a fun thing to trend out.

I like a more slightly scientific way of looking at this. I just did an interesting google trend chart comparing the term "Homebrewing" versus "craft beer". http://www.google.com/trends/explore#q=craft%20beer%2C%20Homebrewing&cmpt=q Interesting that as craft beer is becoming more popular...

I defer on the yeast to T29 who is an IPA brewer and a US-05 user. I gave my opinion on the yeast based on the 1.069 expected OG before a more experienced brewer chimed in. I'll retract that. Thanks for chiming in T29. :mug:

Anytime. That's what we are here for. Helping each other brew better beer. :)

https://www.homebrewtalk.com/f163/slanting-yeast-133103/ This explains it very well.

If you havn't already noticed you'll get conflicting but equally prescient advice here on this forum. :) I don't disagree with T29 but I don't agree either. For me it was about my personal comfort level. I wanted to get my process down a little before moving on to an intermediate or advanced...

Welcome aboard! My first brew was done with the brewcraft kit. They make very nice beers. Personally I would try and brew something a little easier than a dry hopped big IPA like that as your first brew. The brewcraft Rocky mountain amber ale kit is delicious and easy to do. I have brewed it...

I focused in on this. I found the same thing occurring on my batches at first. I now stir the beer in the bottling bucket slowly to evenly distribute the priming sugar before I do my bottling. I have found this fixed the issue to a large degree.

I use Sam Adams bottles. They seem pretty sturdy and I've had no issues yet. Also just go to your local distributor. Pick up a sixer of some nice craft beer and ask the guy to sell you some empties. I did this and he looked at me a little cross eyed at first but I explained that I am a...

No problem. You could if you wanted uncap one at a week in the bottle and check it. If it seems really carbonated you could then choose to uncap each one which will degas and relieve the pressure and then recap them with sanitized fresh caps.

Six days is to short. Take precautions and store them away from anything that would be damaged by liquids or glass.

It can be. If fermentation wasn't done and they continue to ferment in the bottle the risk of explosion is higher. A beer should be fully fermented before bottling. The idea behind adding a prescribed amount of sugar is to control the amount of co2 the yeast will produce. If fermentation wasn't...

I never check a first gravity before 14 days. With a bigger beer I would likely wait longer. No beer should be rushed to be bottled in less than 14 days in my opinion.