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Liquid malt or dry malt stirred in, the more extract the more likely the FG could end higher from what I understand. Mini mash will have some extract, the last brew I did was a mini mash with 5 lbs of liquid extract added.

I think you slide it off the heat at 20, add the rest of your liquid and stir it quickly in then right back on the heat and back to a boil and complete the schedule as normal. Basically just not allowing it to hit the bottom and burn before you get a chance to stir it in.

Bet it all on red and let it ride.

Is a higher than expected FG a problem you're having right now? I've read on the board here that extract brews are known to have higher FG. I've had some finish at 1016 from a OG of 1056 when I expected them to be 1012 for instance. Was nice beer anyway for sure.

I always have let the bottling bucket get 2 inches or so of beer into it and then gently pour in the priming solution and so far so good. I don't know why I started to do that, but I think I was just afraid that maybe the sugar water would stick at the bottom if I poured it in first. In my mind...

There are some lids out there called Gamma Seal lids which convert a standard 12 inch diameter snap on lidded bucket to a screw off/on lidded bucket. There's an outer ring that snaps on, and a threaded inner lid. Both with gaskets and they're made for food storage from hdpe2 just like fermenting...

1) 3 weeks 2) have never used one 3) as long as possible depending on beer supply and desire. 12 ounce bottles seem to carb fastest, so I usually try one after a week, then in another week I'm usually ready for more. I tried an amber ale once at 1 week and loved how bitter and hoppy it...

Star san and RO water in a spray bottle lasts me many months because the PH is so low it doesn't seem to ever go bad. I mixed up 16 ounces of it in February and just used it the other day and it was just right. I tip the fermenter upside down while I reach the spray bottle inside and spray the...

I thought distilled water was supposed to be right at neutral ph. My RO water is always right at 6.0 anyway, and < 10 ppm. Guess you better look for a label!

The first thing those little devils do is start tunneling. :tank:

RO water should be around 6.0 ph, while distilled will be 7.0. So you could test it with a PH test strip and know that way if it's not on the label.

Just letting it sit in the primary for 3 weeks is probably going to do a lot of good as the yeast finish up everything they can. Do the swamp cooler at 65 and it should be happy as possible.

Do you have an extra bottle? You could pour in water until you hit the same mark and then know the volume of beer for sure. Yeah digital kitchen scales come in handy! 15 bucks or so these days will do it. Maybe 20.

Brewed AHS' Apocalypso golden ale yesterday. I chose the Nottingham dry yeast option and it's fermenting nicely now. Was my first partial mash, seemed to go OK. I'm already counting the days down to the tasting.

I sit at the head of the open dishwasher door where bottles are standing fresh from the sanitizing step with the bottling wand at my right hand. Spaced cleared on the clean floor and caps in star san within reach of my left hand. Fill a bottle, then move it onto the floor and while filling the...

I think there are a lot of factors people weigh in on without weighing in on others they don't think about. Such as the time. Ok, it takes time to brew. Obviously it also takes time to drive and shop and checkout and drive again home with purchased beer. BUT, there's also calories burned by our...

Doesn't that kit already use crystal? I like to soup up a Coopers real ale can with crystal grains, 3lbs DME, saaz hops for all three hop additions and safale 05. Makes a great amber ale I think.

Brewing is so much fun isn't it with all these cool variables you can tweak? Last batch I did, I forgot to get corn sugar for priming and only had table sugar. So I checked a priming calculator and weighed out the amount of table sugar recommended with all the variables punched in. Good...

You can always open one bottle after a week or so anyway to taste what a 7 day bottle tastes like after an x amount of fermentation. I think it becomes more obvious why people say a few weeks with time. Oh, and personally, I'd pay more attention to the forum than a book! There's people here...

I had a brew once that fermented so hard, I could see the lid warping upwards, and the co2 was whistling constantly out of those tiny holes in the airlock lid. I was so worried it would blow off the top, I hung a shower curtain around the whole area to isolate the potential volcano, lol. Turned...