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I would love to have the sunset wheat clone if you could send that to me. I did use lager yeast and cluster hops which i was told lenies uses. The lemony flavor has mellowed some but there is hardly any carbonation at this point. Hoping it will carb up some with a little more time. I used lemon...

I have had about 6-8 cases ready at any one time since I started brewing in February. I expect that to decrease a little because of a busy schedule over the next couple months. I think its always good to have "more than enough" because you never know when you'll have time to brew that next batch...

I am not sure about TSP, but for removing labels from bottles you can use a solution of ammonia (1 cup/5 gallons of cold water). You can also use washing soda (sodium carbonate) in solution (about a quarter to a half cup/5 gallons of water). Both of these can be purchased relatively...

+1 With a 3 gallon stockpot you will have to watch it closely at the breaking point to avoid a boil over. After you achieve a rolling boil you should be safe and not have to watch it quite as closely.

Yes. I cool the boiled wort to about 100* then filter into my carboy and the cold water to make 5 gallons. This usually gets me to about 70* or so depending on how large the boil was compared to how much cold water is used to top off to 5 gallons. I then put the airlock in place until my 5...

I got one at a local feed/farm supply store for about $5. Also, I would pitch your yeast when the wort is at the low end of the tempature range if you are worried about high temps. WYeast 3068 has a range of 64-75* according to the brochure I have, so chill your wort to 64-66* before pitching...

Dont forget all the delicious homebrew you will be consuming! Welcome.

Welcome to the forum! I am also a new brewer, have about 10 batches of extract brew under my belt, and I have found this site extremely helpful! Goodluck with your brewing.

Thanks everyone, I am thinking I will just get a few pounds of each and invest in a few more air tight containers to store them in. I seem to be going through a lot of crystal malt, mainly 40L, but I would rather use the right ingredient. :)

Can you post your extract recipe? That way we could give you more advice on amounts, but in my experience you shouldnt have to change anything. Specialty grains stay at the same amount for all grain/partial mash/extract. If you did a partial mash with the 2row, oats and barley, what extract...

Anything further north? Skagit Valley area....

No other reason than that was the only way I was shown. I guess you are right and it would make more sense to do them all together. For a first time masher though I know it was less intimidating for me to do them separately because mentally it feels like there is less to mess up in the mash with...

I am a new brewer and have very limited experience with specialty grains. I am looking at a few different recipes that I want to brew over the next month and each calls for crystal malt but at different color/flavor intensity. Can I buy bulk 40L crystal, which seems to be most common in the...

+1 I would wait a couple more weeks before making a final decision. I generally sample my brew at each stage (from the OG sample, when racking to secondary, when bottling, about 7-10 days after bottling, and the final product), and each sample has a significantly different taste. In my...

Pcoonan, the 2-row could be substituted with a light dme. specialty grains (crystal, black patent, chocolate malt, and roasted barely) are fine to steep. However flaked oats and flaked barley are best not to steep. I have read that you can steep up to a half pound of these and it is an "ok"...

As far as exploding bottles go, I have read on here that you will generally be able to tell before they get to that point if you check one bottle every few days. Before they get to the exploding point you will have foam over when you open a bottle. Did this happen when you opened your first...

I have not brewed this, and I have no official source saying you have to rack to a secondary, but in my experience it is always best to rack to a secondary before adding anything else to the beer. I have made a summer shandy recipe and a blackberry wheat recipe that had additions to the...

The racking cane is what I thought you were referring to it sounds like, I just never used it to transfer chilled wort to the fermenter, i always poor my wort through a large funnel into the fermenter, which is why I was curious. I had never thought to use the racking cane for that purpose. I...

I usually aerate, pitch the yeast (I almost always use WYeast liquid cultures), and then aerate again, although slightly less vigorously the second time. The reason I do this is because I sometimes get yeast that sticks to the side/top of the carboy and giving it the second shakes makes sure all...

These are all great suggestions! Bob when you say racking cane do you mean that you usually siphon from the boiling kettle to the fermenter just like you would when going from the fermenter to bottling bucket? Never thought of doing that... I assume that I would create the whirlpool in the...