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Boil off rate depends on altitude right? I'm at about 1000 ft so boiling here is about 210, but if it isnt based on altitude, wouldnt it be hard to get the same "level" of boil each time? Im pretty sure it's based on altitude because of physics, but maybe Im remembering high school wrong, and...

I read here that for all grain you should use a ratio of something like 1.25/qts per lb of grain and 2/qts per lb of grain to spare, so Im multiplying my grain by 1.25 then diving by 4 to get galloons, and then the weight of the grains by 2 and dividing by 4 to get gallons. My batch I made...

Atwater for sure... I wonder how they sell them? They werent very cheap here, and I can get way better beers for cheaper, like 7-8 dollars for 6. The beer I brew is not very good at all (it gets better every time though), and up until you reminded me of Atwater, I was telling myself it doesnt...

I think either you added too much priming sugar, or the fermentation somehow wasnt finished. But at two weeks primary and (Im assuming) two weeks secondary before bottling, I think it should have been but without having done the hydrometer test you can't know for sure. The other answer is...

I made a porter that I put some cacao nibs in, Im gonna let that sit for 3-4 weeks more, so Im drinking some beer that I got at the store, the dude was super adamant about helping me, and sold me on some Oatmeal Stout by Firestone Walker, it's pretty decent. Its much better poured into a glass...

It's worth noting for anyone who might come looking at this, Austin's municipal water uses chloramine, so you apparently have to use a campden tablet or face issues with chlorophenols. Apparently you can also try an active carbon filter but you have to keep the water in contact with the carbon...

I bought this false bottom, through HomeBrewStuff on Amazon (it's a similar price, plus about 6 dollars shipping) and I ended up modifying it to have a 1/2" elbow barb, using fittings and stuff I got from brewhardware.com. The thing is that new Home Depot coolers I think have a 1/2" ID hole...

Depends on what type of pot you get. I was at a park once on a super nice October day like 2 years ago, and when the breeze blew you would get a whiff of amazingly floral, clean smelling pot smoke. It was just dank enough that you knew it was pot, but it smelled like jasmine, flowers...

Nah I meant that it's not a time honored tradition in America. Im with you on that, I agree with your point, but most people are either too lazy to look it up or, more often, dont care enough to look up who owns what or boycott a product or service. I mean look at companies like Time-Warner or...

I see. The thing is, my LHBS doesnt display where the malts came from anyway. I could ask, but I'm sure it's just the big maltsters like Briess or something. I just made a mash tun and did my first all grain batch yesterday so Im not too sure how much grain quality affects the outcome...

I was wondering. I feel like they would definitely have to be careful about it. Two, three years from now they could be completely different but I would imagine for the next six months they will try to keep changes minimal. There is a lot of animosity towards mega-chain, specifically...

Hey, so, if youre here making beer, and you can pitch yeast, you can make bread. It's just flour, water, salt, and yeast. It can be as easy or complex as you want it to be, just like beer making. A good website it www.thefreshloaf.com. Peter Reinhart also has a lot of books that are aimed at...

Since recipes here are posted in weight, yeah. Ultimately you can convert all weights to grams, and then divide that up. To scale a recipe, the formula is the weight of the ingredient, multiply it by whatever batch size you want, then divide it by the initial batch size of the recipe. Im...