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I have some questions: 1. What size kettle are you using? 2. What type of hops are you using? (pellets, whole leaf, etc...) 3. How much hops are you using? 4. What bag are you using? I've never run into any problems nor have any of my friends had any problems that you're experiencing.

I put my spoon across the top of my kettle and balance the bag on top of the spoon when my boil is over, allowing the wort that is still in the bag to drain back in.

Anyone else hoping the winner doesn't respond to their DM and they do another drawing? :)

I made my own hop spider that I use, and I never have any problems with hops floating around. And, because it's "open" and in the middle of my kettle, I get plenty of wort moving through there. Pretty simple and cheap solution for me.

If there is a LHBS nearby, I would very highly recommend visiting them. The people that work there can really help you out in getting started. Having said that, the kits online are all pretty much the same. With Veteran's Day coming up, as well as Black Friday later on this month, you could wait...

Nothing to worry about - give it a bit more time. You'll probably notice some activity in the airlock tonight. RDWHAHB :)

In it!

You've gotta post that recipe - that sounds awesome! This is the first time I've added concentrate. If have to look up how many pounds of cherries, but it was a bit more than the wife would allow me to spend on a batch. Hahaha this was also the first time I've done a sour mash like that - I...

I would just use a packet of Safale US-05 (dry ale yeast).

Thanks guys. I'll go with one 16oz bottle, taste it after a couple days and just go from there. :)

Oh, I somehow missed that as you saying that was your FG. Yes, 1.039 is very high - did you notice any krausen at all during fermentation? Looking at these instructions, it seems that Cooper's kit should have a OG of 1.042 and a FG of 1.006. I am thinking that the yeast you pitched were old and...

I have a question regarding Tart Cherry Concentrate. I am making the following recipe: https://www.homebrewtalk.com/showthread.php?t=460657 On Tuesday I made my sour mash, and brewed on Saturday. Instead of purchasing a ton of cherries or buying puree, I went with the following...

So, you used 5oz corn sugar for a 5 gallon batch? That should have been okay. Did you check the FG of the batch prior to bottling to make sure it had completed fermentation and didn't get "stuck"?

Getting an accurate OG reading from an extract kit isn't the easiest thing in the world (it's very difficult to get it all mixed up perfectly- so readings are generally off). But, that's the thing with extract - unless you didn't add the correct amount of water, then your OG should be nearly...

I'm in!

Agreed on Barkeepers Friend - that stuff is amazing!

I'm brewing this on Saturday. :)

Here is a very good explanation: http://www.whitelabs.com/resources/attenuation-and-flocculation

A banana smell during fermentation is from the esters (isoamyl acetate). What temperature was your wort when you pitched the yeast? Also, at what temperature have you been fermenting at? Finally, what type of yeast did you use?

Plugging everything you had into Beersmith, it looks like your OG should have been around 1.057, with an estimated FG of 1.016. You're gonna have a very dark stout, and yes, the flavor will change as you give it a chance to age. Give it a full week in secondary and check your gravity reading -...