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Ok, here's my final recipe: Bitterness: 41 IBU OG: 1.053 FG: 1.014 Alcohol: 5.1% v/v (4.0% w/w) Grain: 5 lb. British pale 7 oz. Belgian Special B 11 oz. Roasted barley 5 oz. Flaked barley Mash: 69% efficiency Boil: 60 minutes SG 1.038 4.25 gallons Hops: .50 oz. Target...

Yet another starter question, I'll be doing my first one soon. Is it really this easy? I'll probably be boiling this in an Erlyn Meyer Flask on the stove... For a 1.040 Starter: Boil 1 pint of water, add 1/2 cup DME. Boil for 10 minutes, cool, pitch yeast, shake, attach airlock, shake...

Ok, I'm going to scale this down to 3 gallons but bumping it up a but. I'm aiming for a little higher gravity than the previous post... OG: 1.060 FG: 1.014 Grain: 5 lb. British pale 7 oz. Belgian Special B 12 oz. Roasted barley Boil: 60 minutes SG 1.060 3 gallons Hops: 0.70...

Ok, I'm getting ready to brew again soon and I'm going with a Dry Stout. Ingredients for 5 gallons: 6 lbs. Brittish Pale Ale Malt 1 lb. Rosted Barley .5 lb. Sepcial-B 1 oz. Kent Goldings 6% AA, 60 min. Probably White Labs WLP004 Irish Ale Yeast It looks too... easy. I was...

I currently brew in smaller 3 gallon batches and primary ferment in a 6.5 gl. glass carboy and use a 3 gallon glass carboy for secondary... I usually end up with about 2.5 gallons in secondary (which is actually quite a bit of headspace) and everything works out just fine. As others have said...

Priming the beer would be your biggest problem if you bottle right from the secondary, I wouldn't be too concerned about stirring up some yeast. I would advise against adding granulated or corn sugar directly to the bottles, but prime tabs or some form of sugar tablets could work... I tried...

Tangerine and peach go well with wheat beers. Two examples locally are Sherwood's Peach Pit Wit and Kuhnhenn's Tangerine Wit... I belive both of which were made using whole fruits in the mash and a second addition after fermentation. Granted the fruit kills some of the nice spice associated with...

I found three different sized splatter screens @ Target for about 8 bucks which worked great. They're pretty much a flat strainer and sanitation is a snap as I just put it over an extra brew pot filled with about a quart of water and steamed it clean! When I was ready to strain, I poured my wort...

Thanks again, I think I may just throw the pellets in and use the auto siphon with the cap on seeing as they'll settle out. Thanks!

I will be dryhopping my first IPA in a week or two and I'm looking for some pointers. I'm thinking about just throwing 1oz of Cascades in the secondary but I guess I'm concerned about the effects of the loose hops floating around there as far as siphoning is concerned. So if I were to use a...

Ok, this is funny, because I've always read through these types of threads thinking, "Gee man, don't worry" and doubly so because this was my "Don't Worry!" batch. But, fermentation started sometime over night, probably 36-38 hours or so of lag time, which is my longest gap between pitching and...

I admit I didn't quite read through this thread, but check out this link: http://cruisenews.net/brewing/infusion/page1.php I based my MLT out of that guys simple design, which cost about $30 total, the bulk of which was spent of the cooler. Also, check out http://www.ipass.net/mpdixon/ for...

I brewed my first IPA (https://www.homebrewtalk.com/showthread.php?t=25124) yesterday and put it to rest at about 2pm, pitched whitelabs California Ale yeast into just shy of 3 gallons of 1.058 wort @ 75 degrees. It's nearing 32 hours and there isnt much activity going on... A very thin, white...

Brew day went very well, with the exception of a few minor problems: I received two minor steam burns to my wrist and index finger :drunk: and the tubing on my MLT came off once and sprayed me with 170 degree wort briefly which was fun... and I'm sure I didn't think to add more water to the...

Thanks for the encouragement! I'm sure it'll be fine too. Oh, brewday is in the morning... I'll let you know around 1pm :)

I'm brewing first thing in the morning, getting my setup partially cleaned up tonight... I'll probably just mash in the cooler again but I'll be more careful to to keep temperatures consistent to my estimates and mashin in wiht 168 degree water, keeping my fingers crossed that my preheated tun...

I do have a few other large pots to heat sparge water and yes, last time I did calculate my sparge water temp beforehand, but that didn't seem to work too well. I'm just trying to better my process and make things go that much easier. I'm up for a bit more work if the day goes smoothly and I...

I'm gearing up for my second AG and I'll be mashing in the kettle this time because my mash temp was way off last time mashing in the MLT. My question is, when mashing in the kettle, should I bring the water to temperature and then add the grains and adjust or should I combine grains and water...

Ok, again, sorry for obsessing... Here's my final revision as I have already bought my ingredients For 3 gallons: 5.50 lb. British pale .25 lb. American crystal 40L 1 lb. American Vienna .50 oz. Centennial (9.5% AA, 60 min.) .25 oz. Centennial (9.5% AA, 30 min.) .50 oz. Amarillo...

Sorry for obsessing.... see below in my bump...