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I looked up the kit. Interesting. I interpret that the kit came with 1.7Kg of Cooper's extract, and you added 500g dextrose and 500g extract for 2.7KG. A conservative estimate is that your OG is 1.047 if you did 5 gallons. This will be just fine. Taking a rough average of the sugars and...

I kind of said my piece poorly. How much liquid is in the fermenter?

probably need recipe details. What was your total extract/grain additions? What was your volume in the fermenter?

for sure - rack/transfer to bottle. You have to mix in the sugar and you don't want the trub getting swirled up. I rack on top of the priming sugar as that helps mix it. If you are careful, you will have very little trub sucked into the bottling bucket and the beer will be nice and clear...

Hi Custom! Welcome to Homebrewtalk. Make my way up to that neck of the woods quite a bit. A bit of family from there through St. Zotique. Looks like you are starting off nice and simple. Good deal there. I would resist the temptation to rack - especially multiple times. While you may...

freakin' awesome.

I would be inclined to believe that the Pre-boil gravity was likely wrong as well - very easy for the sugar and the water to stratify - with the sugar settling at the bottom.

Trying to frame this up a little better 1) Mash - what temp and for how long 2) Steep - what did you steep and wat part of the process did the steeping occur? 3) Grain crush - you said it needed to be crushed more. describe what the kernel looked like - how many pieces was it broken into...

Optimum temp for strain is 73°F. this close to the FG, I would take it all the way to the top of the range. 74°F will not hurt it now - the bulk of fermentation is over. Eek out those last 6-8 points. Try to drive it just south of 1.025. Don't forget to take the fermenter for a walk - that...

well - going for it. Elderberry-Blackberry-chocolate gruit. 11lb Golden Promise 0.5 lb Flaked Barley 0.5 lb Caramunich II .25 lb Chocoalte malt (350L) 0.1 lb Roasted Barley 0.5 oz Grains of Paradise @ 5 1.0 lb Freeze-dried elderberries (reconstituted for 24 hrs) @ flame out -w- 10 minute...

propane boiler, electric RIMS Propane boiler, electric RIMS for mash tun.

With that big a beer, a little diacetyl rest would not be bad when the krausen starts to fall. May not be needed, but the extra temp may help not only ensure it cleans up, but may help wake up the little yeasties to hig FG without stalling. I would definitely bottle. Over time, the...

I would go for an IPA - but money is on a West Coast Style. due to grain to glass time, my guess is that the whirlpool additions would come up short.. However, the hops in the boil tend to stick around plenty. Just dry hop a few days before packaging. As a question to the masses - has...

I am pulling my porter - so down to five. Did not want to carb. Never had that happen. I was worried as I accidentally added more priming sugar due to the tare being incorrectly set on my scale.

Honestly I cannot tell you. Water has about a 9% expansion rate, so this seems reasonable as you have allowed for that much expansion. I would be inclined to put a hole in the lid or similar to let air escape as it is compressed by the expanding ice.

Leave head-space in the containers you freeze in. The sugar will separate and the expansion caused by freezing (if you don't allow for it) will blow the lid off the top and the stuff that comes out first is the sugar - that or the sides will split. Ran into that when freezing fresh-pressed...

the all time great is Louis Louis by the knigsmen.....

A blonde or a light pale. Someone will need to convert to extract from the recipe below. Late hop additions - mostly after chilled below 170°F. simple recipe for this type of thing is: 80% pale, Pils, ESB, M/O what have you 15% Red Wheat 5% carapils. Target about 5% ABV 20 IBU in boil. I...

United States of America.

three to five days is plenty. A cold crash will reduce sediment in the bottle. Take that for what you will. When drinking out of the bottle, that little surprise of nasty tasting stuff at the bottom is unwelcome to me anyway.....