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It also sounds like you steeped your grains at close to boiling temperature, is that the case? You don't want to go above 170 with that.

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So, I have RO water and soft water from different faucets (brewing AG)..I've been using the soft water with gypsum and 5.2 buffer added for strike and sparge...am I better off using the soft water with gypsum/5.2 for strike water and then the RO water for sparging? (sorry for the mini-hi-jack).

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I 've fermented with the 5 gallon carboy. Just use a blowoff tube instead of an airlock

Right, as gelatin said, the abv won't continue to get higher after the 4-6 days, but it will clarify as more of the floaties will drop out

Yes, you can disregard what the box says. Three weeks is a good minimum to ferment but you can go longer than that.

Well, 1. The logic nowadays says that a secondary is not necessary anymore. 2. Average I believe it is about 1oz of priming sugar per gallon. So for a 5 gallon batch, just use the packet of sugar you bought from your LHSB (I'm assuming it is 5oz of sugar because that is what my LHBS sells)...

I do have drinking water that is RO. Can I use that effectively if all I add is the gypsum?

I do like the name, but I don't see how it invokes homebrew. To me, it is just a BBQ place...as easy as it sounds...BBQ & Homebrew (it rhymes!) or something along that line shows that you are more than just a BBQ place.

I can't figure out how to export the Beersmith recipe, but my OG is pretty close but my numbers were pretty close, but still off by about 4 degrees...granted I was probably generous. My water us close to reverse osmosis...its filtered and then softened with a Culligan Water Filter, which is why...

That was much more well put and to the point than my post...that's what I was trying to say. Thanks!

So, for my first all grain brew, my LHBS gave me a snack size ziplock full of gypsum. It was an English IPA brew. I didn't know any better and threw the whole bag in. It was exponentially more gypsum than required. I have soft water to begin with which is why I had the gypsum, but this...

I agree..I can't imagine that there are so many homebrewers out there that will start brewing their beer that it will subtract from their profits. I would think it's actually goodwill to help us homebrewers out with their recipes. Maybe I'm misguided but are there really that many home...

I haven't bottled in awhile because I started kegging. But I bottled a few nights ago because I didn't have free kegs. I poured the sugar/water mixture into the bottom of my bottling bucket and racked the beer on top. I stirred a bit the the racking tube...But I'm not sure if thats...

So what's the face melting stout recipe? Without mentioning the brewery of course.

Flying Fish Red Fish....a nice hoppy red