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Well...as it turns out...the recipe says to put all grains in a steeping bag steep at 153F in 3qts of water for 45 min. Since I've got a lb of MO and a lb of crystal, I'd say I've already mini-mashed and didn't even realize it. Thanks again. That's one more barrier that I thought would be a...

So 'steeping' and 'mashing' is kind of like 'snifters' and 'tulips'...just depends on what's in there... The only other grain it's asking for is a lb of crystal 60L

Thanks for the tips. Basically I think that you guys are saying that if I do what the recipe calls for (45 min at 153F), I'm technically mini-mashing this thing anyway, just based on the fact that I'm using MO, correct? I'm already rinsing off with 170F water after the steep, so I feel like...

Hello to all fellow brewers. I'm trying to brew a clone for a Young's Special London Ale. I just recently had one of these for the first time and it was fantastic IMO. Aaaanywho...the recipe I'm looking at is characterized as an 'extract w/ grain'. It's calling for about a pound of Maris...

Just to update this dealie...I cracked one open a week after bottling and had no problem. A buddy of mine actually did a very similar brown and bottled it at exactly the same time with no overcarb worries and his had more carbonation than mine did. I definitely had some and it's working up...

I entered a pale ale into this one...it was my first entry ever, so I'm geared up to get those results in the mail. I was actually there at Iron Hill yesterday afternoon at 4:30 for the results announcement, but they must have been running behind. I waited about 45 min and was about to head...

I certainly won't discount the fact that this could have happened. I did a double-take on it and the rest was just discussion. I was in a wine thief, so it wasn't the easiest thing to do to give it another spin, but I was pretty sure. It was actually a little warmer than usual in my house...

It was a Munton's dry ale yeast that I used. The beers are at about 67-68 right now. I thought that that would kind of retard the process because I'll also be going away for this weekend (1 week after bottling) and I didn't want anything to go down while I'm away...but surely this is just...

Thanks for the quick replies and thanks zoe for the welcome...good to be here. Recipe is as follows: .5 lbs. Chocolate Rye Malt 3 lbs. Dry Extra Light Extract 3 lbs. Dry Amber Extract 1 lbs. Dark Brown Sugar 1 oz. Cascade (Whole, 5.50 %AA) boiled 60 min. .5 oz. Cascade (Whole...

Here's the deal: I brewed a semi experimental brown ale with some brown sugar and an OG of 1.078. It sat in the primary for a week at around 66 degrees. At that time, the airlock had slowed to about one bubble per minute. I transferred to secondary and the gravity was 1.020. To the...