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Fermented for the weeks. This is on the top and hasn't really moved or grown. Going to bottle and wanted to get some other eyes in this before I went through the process.

Thanks!

Alright, been reading and reading and there is so much it almost overwhelming. Looking for a very simple first mead that is on the sweet side. 5 gallon batches are doable. What is the most basic recipe available that someone has been happy with? Process questions; Boil no boil? Yeast...

I have 6 pounds of "briess light dry extract". Hope that will work. Any idea how to gauge how much maltodextrin to use if I have some?

Is there a tested dme that is a solid base?

Didnt really mean single malt. More like, no steep. That's probably how I should have worded it. Just looking for something very simple.

Brew day this Sunday. I have that recipe all planned out. I also have 1 oz of glacier and 1 oz of Amarillo hops. Wondering if there is a simple dry extract recipe I can throw together and see how it goes. Anyone tried a single malt dry extract with just a couple ozs of hops? Looking for an easy...

I think I'll give it a shot. Would keep me less detached from everything if I could mash inside.

I do 5 gal batches. I have no idea why I said 10. Maybe a had too many brews? Major edit: 5 gal batches.

Has anyone tried this technique? Looking for a way to stay more engaged with the family until it comes to boil time. Wondering if anyone has tried something close to this to see how it went. Was thinking heating mash water inside in smaller batches on my stove top then moving outside to boil...

I used the pipe cleaner like brush on it for a second. It was a mistake, I have learned from said mistake.

Was going to have a brew day, cleaning my plastic fermenter (fermonster) and noticed a couple scuffs on the inside. You can barely feel them with your finger. Does this mean the unit it trash or just needs to be sure its extra clean. If its toast I don't think the plastic units will get much use...

Any examples of what you have tried in the past? It's hard to research amounts on a method like this.

Has anyone tried to flavor stouts when bottling? I mean in the individual bottles. Let me explain. I would like to try a peppermint stout, but not 5 gallons worth. I dont want to do a small batch, because it takes about the same amount of effort and time is limited. I would like to make my 5 gal...

I tried one of these two weeks after bottling. No carb. I then left them in the back room for about 2 months and tried another one. It was carb'd. Wasn't bad and if more carb'd it wont he a total waste! Reenergized!!!

Congrats!

I do not have a local homebrew shop. Was thinking about buying multiple kits from morebeer.com (to get free shipping and to have something on hand) and thought that since they should ship in sealed bags that the crushed grain should last for a bit. Right? Does that sound crazy?

What direction would you provide for rookies going into all grain. Since we tend to dive head first I'm wondering if people have advice for sticking with certain styles while you get your process figured out. Recommended styles?

I took a reading and it was lower than the estimate.

The air lock is still bubbling on this one, three weeks later. Opened up the fridge to take a look at heard it bubble. 30 seconds later I heard it again. Was surprised since it's been a while, as mentioned three weeks.