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I bought a 50l Braumeister and Thorsten at MoreBeer4u was very, very helpful. Promptly replaced the damage equipment I received.

I have not taken a reading yet. I put the sugar in last night, and it took off like a rocket! Smells like a bannana factory in the place right now:ban:

I revised my recipe a bit. I needed up using only 7 lbs of light lme. so my og for thie was 1.055. A bit lower than I had hoped but I am going to adding in the sugar and today and we will see how it goes from there. Thanks for the advice!!:mug:

I started a 1000ml yeast starter for a belgian triple i am going to do on saturday and I have a question regarding starter temperature. When I started the yeast starter the temp was about 65. But the next day and night, the temp got much higher more like 85. Since then I have the temp at 74F...

I was thinking of using 3 Muntons DME packages. Which I think are 3.3 lbs? Or maybe they are 3 lbs each. I am not sure of the weight.

interesting, i had no clue you could add it to your primary fermenter. what difference would it make if i add it in the boil as apposed to the after it's starts to ferment?

I am thinking about doing a triple of some sort this weekend and i have a question regarding sugar. At what point in an hour boil do you add the candi sugar? I have done a triple before but that was when i did not save the recipes and do not know when i added it then or when i should add it now...

Co worker of mine brought in a bunch of peaches from her home. They are not ripe yet but was thinking that peach would be a good additive to a say a golden strong ale. Wondering if anyone has experience with brewing with actual fruit? What is the ratio of fruit to wort? Thanks in advance...

I was getting ready to rack my brew into the secondary when I noticed a brown growth in side the tubing. Needless to say I did not transfer into the secondary and was wondering if any one had to deal with this problem? Should I just buy some more tubing tomorrow? Thanks for the help.

thanks for the posts guys! i am ramping up right not to get this baby cooking:mug:

So here's what I'm thinking: Amber Ale Extract 7 lbs Munich LME .75 lbs Vienna Malt .25 lbs Crystal 20L .25 lbs Munich Malt .25 lbs Biscuit Steep 155F for 20 min 1oz Williamette 60min 1oz Select 30min 1oz Tettnang 10min 1oz Select 0min Possibly some dry...

My final gravity reading before I put it in the secondary was 1.014. I honesty do not remember the OG, maybe 1.050?

I have an extract kolsch type beer in a secondary fermenter for almost two weeks now. I have had the primary and secondary, so far at about 65-68 F. So anyways, I checked on beer in the secondary, i have been gone the last couple days, and the temp was really high the past couple of days and...

thanks for the reponses. i steeped the vienna at 160 for 30 min. obviously i am doing this recipe for the first time.

I am going to brew this recipe. 6lbs light LME 1lb German Vienna 1oz Hersbrucker 60 min 1oz Hersbrucker 5 min I was planning on a 60 min boi but I am not sure how long and at what temp should I steep Vienna? Should it be the whole 60 min? Please, need help!:confused:

Here is the recipe: 6.5 lbs wheat lme 6 oz wheat malt 4 oz pilsner malt 3 oz cara vienne 3 oz acidulated malt 1 oz challenger pellets-60 min 1 oz hallertauer hersbrucker pellets-5 min 1/2 oz coriander-15min 1 oz orange peel-15 min Anyways, today was the two weeks in bottle and I...

Wow! thanks, I think I was a bit off on my calculations! Judging by he calculator I was just about right on my alcohol %.

thanks guys! i have been finding a similar recipes so i think i may disect those and give it a whirl!:ban:

extract kit og was 1.062 fg was 1.012 five gallon batch wort was 75 F before I added the wlp #500 straight from vial. this was my first batch so I did not know anything about starters then. og temp was about 75 and fg reading was taken at 72 F.

On my first two brews have been at anywhere from 1-1.5% off of their alcohol percent. What gives?