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Bring 3 gallons to around 165 degrees (the temp will drop slightly when the grain goes in), then add the grain to steep for 30 min. I use a large nylon bag to hold the grain. After 30 minutes remove the grain, let the bag drip dry. Bring to a boil, remove from burner and add extract, stir...

I would suggest looking for a clone recipe of Old Dominion Oak Barrel Stout. Smooth stout with great vanilla flavor, one of my favorites. Check on how to add vanilla to the brew. Some folks will soak a few pods in vodka then add it to the secondary fermentor for a week or two.

That is pretty simple and strait foward but I would change it up a bit too. What type of yeast will you use? I like Wyeast 3068 Weihenstephan Weizen for my hefe's, it has a nice flavor profile (think banana and clove). I would add a pound of german pilsner malt and a pound of flaked oats...

I am just here to agree with everyone else, I would avoid this thing like the plague. For less than the price of that you can buy a decent starter kit for doing extract or partial mash brews from a LHBS or online. The beer will be worlds better.

I agree....you won't see bubbles without the airlock's third piece. The CO2 is just pushing out the top. If you have a good krausen then it sounds like it's chugging along.

CONGRATS ON THE FIRST BREW!!! :mug: I do the same thing as Revvy. I keep my bottles in the dark, in my basement at about 65 degrees and put just a few in the fridge. Then replace them as I drink them. But really it's up to you, if they are carbonated and conditioned enough then you can shove...

I would give it a little time, leave it alone and see if if starts up. I've had beer that didn't start right away, they took a few days to kick in, usually because i didn't pitch enough yeast. After a week of inactivity, then I'd start to worry. You used two tubes of WLP001 right? What is the...

Will an AG batch I use a 50 foot copper wort chiller hooked up to the sink. With extract batches I use an ice bath and stir once or twice over a 1/2 hour period. I have been using tap water to make all of my one-step solutions and since it's a no rinse solution, and my water has a lot of...

I have only ever used bottled water with no fiddling with the chemistry. I do not boil or sanitize the bottled water. As far as yeast goes I use white labs, usually WLP001 depending on the style and I use a new tube each time. Fermentation temp are usually around 65 degrees. I use my...

I keep getting this tough-to-describe off flavor in my AG brews. A medicinal, sulfur, sour, cardboard flavor. It can either sit in the background of the brew or dominate it (making it undrinkable). I do not use bleach to sanitize, I use one-step and sanitize everything. I mash at 1.25q...

Here is what I ended up brewing tonight, something like the Evil Twin recipe: HOPBURST AMBER ALE Batch size: 5.0 gallons Original Gravity 1.040 Final Gravity ??? Color 14° SRM / 27° EBC (Copper to Red/Lt. Brown) Bitterness 34.1 IBU (Tinseth) Equipment 7.5 gallon kettle, 6.5 gallon...

Hi All- I am trying to come up with a tasty Hopburst American Amber Ale with quick turnover and short boil. Please let me know what you think, I'm not 100% sure what this will taste like. I am looking for a nice caramel malt flavor with a big hop flavor and aroma, medium to low bitterness...

i'd say because typical OG for mead is over 1.100, while most beer doesn't go so high. With so much extra sugar to eat through the yeast can use all the extra help they can get.

Just had a though.... I know that aeration (adding lots of oxygen) is key to helping the yeast eat through all of the sugar. I have seen some recommendations that say to aerate often during the beginning of primary fermentation when brewing a big beer/high gravity. I use a sanitized...

Congrats Bud! I use a water cooler and SS braid for my MLT too, works great! After doing AG brews for a while I now mix it up with an extract brew or a PM here and there due to ease of application and clean up. Congrats again on a successful brewday! :mug:

The Wit, Hefe and Weiss are not hoppy at all, they have almost no hop presents. If you want some hoppyness but not too much I would brew an American Pale Ale like a Sierra Nevada Pale Ale clone. Are you firmiliar with IBU? the higher the IBU the more hoppy or bitter. This is a good gadge of...

Most food grade storage containers are made from PET (polyethylene terephthalate) or HDPE (high density polyethylene). My homebrew buckets are HDPE. Hope this helps.

No worries. Primary fermentation may be slowing down. It's very vigorous at first then chugs slowly along until it's done.

Recipe looks good. I would lower the IBU so the blueberry comes through more and add more blueberry extract or a couple pounds of real blueberrys to the secondary.

Cheers! for dumping the Mr. Beer kit and brewing authentic beer. Aslo, cheers for brewing in the rain!