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Hi all! Is there anyone on the forum from the St. Louis, MO area who has access to a grain mill that they would be willing to let me use? My brother-in-law graciously gave me several large 50-lb bags of unmilled grains. I am reticent to spend upwards of $100 on a new grain mill when I likely...

UPDATE: To my surprise, after 7 days in the fermenter bubbles are more then 2 minutes apart. Fermentation is rapidly dropping off. This is the first time I have fermented with this yeast, and it behaves differently than strains I have used in the past. I'm thinking it is just a bit more slow and...

Hello, On August 26th I brewed a started a Belgian Blonde ale in the primary using WLP530 (Abbey Ale Yeast). Unfortunately I didn't have time to make a starter so I pitched directly from the package. Fermentation started slowly, which I expected because I didn't use a starter. It picked up...

Hello! I have a hef in the secondary right now and everything seems to be going great. My plan was to bottle it tomorrow morning before I leave town for the holidays. However it is clear that the fermentation is not done yet. Is it ok to leave the beer in the secondary for an extra week...

All - thanks for the help. I disassembled everything, loaded the nipple up with a fresh set of Teflon tape, and replaced the O rings with some new ones. I tightened it a little less (as suggested), and it seems to be working like a charm now. I'm going to let the water sit in there for an hour...

Hello, After reading several posts on HBT about people having positive experiences with weldless ball valves, I decided to bite the bullet and install one on my 10-gallon aluminum brew kettle. I went with this one from Bargain Fittings because it came so highly recommended...

UPDATE: Today is day 20 of bottle conditioning. No "bottle bombs" to date. I refrigerated a bottle this morning and opened it before dinner. The result was a little bit of over-carbonation. However it wasn't bad at all. A friend of mine who works at a local micro-brew says that the...

While this debate is interesting, no one seems to be addressing the obvious question of why the priming sugar calculator on northern brewer would be recommending 3.2 vols for this particular style? If it isn't safe to bottle, then why would this recommendation be made?

I used the Priming Sugar Calculator over at Northernbrewer: http://www.northernbrewer.com/priming-sugar-calculator/?siteID=TnL5HPStwNw-q6POy8eLxPgNrieXO.IOUg&ls_affid=TnL5HPStwNw&utm_campaign=TnL5HPStwNw&utm_medium=affiliate&utm_source=linkshare I am brewing a Saison, so the recommended...

Duplicate post.

Hello, I was in a rush this morning when bottling, and I completely forgot to take a FG reading before adding my priming sugar. I took a gravity reading immediately after realizing this, and got 1.008 (corrected for temperature). Is there any way of determining how many gravity points the...