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+1 Yooper

I am interested in the bench capper if you decide to part out and/or ship

slym2none - I did see the spec sheet. I was hoping to hear what people were actually getting.

I was camping with a group last weekend, and it was my job to bring the beer. So I brought a bunch of hombrew and some store bought. Nothing better than hearing people say the homebrew was better! :D

What kind of experience do you have with Safbrew T-58? What do you get for apparent attenuation? What alcohol tolerance does it have? Thanks in advance

Thanks for the visual, I was talking about brew house efficiency.

What is the difference between mash efficiency and brew house efficiency? I used the calculator on https://brewgr.com/homebrew-recipe-calculator to backcalculate my "efficiency".

I brewed my first 3 gallon BIAB yesterday (had to use a cheap bag but just ordered a new one from wilserbrewer). Anyway, my efficiency ended up at about 68%-69%. I see others talking about much higher efficiency. Are these fish stories or are others regularly getting much higher. :confused...

I am looking for a recipe to brew a lemon beer for the summer. I don't want a wheat beer, more of an American Ale. Does anyone know of a good extract recipe/kit with lemon zest or similar?

bump

About two weeks before the champagne The fermentables I used are attached

I brewed an Extract recipe for an Imperial stout. The target starting and final gravities were 1.115 and 1.028. I pitched two packs of US-05. The final gravity is stuck at about 1.035. I thought this way a bit high for an imperial stout so I pitched some Red star champagne yeast to try to...

What temp are you fermenting at? Too cold might make it stall. How do you knu the new yeast is not working?

I think you guys were correct. Fermentation hadn't started yet so I added 8 oz of Dark DME (dissolved in boiled water) and then shock the crap out of the carboy. I am now at 1.114. :D Thanks for the help

The recipe had 3.5# of grains. Since they were only steeped, I have a very low efficiency. I wonder if that if why I missed the OG?

I brewed an Extract Russian Imperial stout today. My OG should have been 1.109 but it ended up at only 1.096. Any input on how this might turn out? I am concerned that it is going to be missing a lot of flavor since the OG is so low.

Oh crap, I think you killed him.

I use round avery labels and put them on the caps. http://www.avery.com/avery/en_us/Products/Labels/Identification-Labels/Print-or-Write-Multi_Use-Labels_05408.htm

I have cold crashed outside before and it worked well for me. I say go for it. If you have one of those S-shaped airlocks it will prevent the suck backissue. Lastly, you can start to bottle while it is cold. Just make sure that you store it in a relatiely warm place so it carbs up.

I always put my cooled water/sugar solution in the bottom of the bottle bucket and then rack on top of it. Never had an issue.