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Great ideas there element533 Thank you. I bookmarked this thread and will make a "cheat sheet" for my next brew. Just an update, I conditioned the bottles for about a week now... no bottle bombs ;) And the taste is just amazing coming to all-grain. The Vienna had the malty taste I was looking...

Just an idea (more to confirm to myself more than anything ...) but looking at the Diastatic power of Smoked Malt, Cararoma, and Chocolate they are all 0 yet they form 70% of your grain bill. Munich is only rated at 72. Is it possible without more base malts, there wasn't enough enzymes...

Thanks for all the replies guys ... just to answer some questions: I started at 183, added the grains, then added the water to get it down to 160 as my starting point. I was expecting the temp to drop way faster from 160 through heat loss to get into the right range but basically it didn't...

Thanks for the reply Yooper. And yes I see I made another mistake, I took the FG reading *after* the bottle conditioning sugar was added. So hopefully my ABV is a little better than the 1.8% I calculated :)

Hi All... I've been studying today different possible reasons why my first All Grain batch didn't get down to a reasonable FG. I thought I'd post a couple of my ideas to get some feedback before my 2nd attempt and to make sure I understand some concepts correctly. Background: 1. Added 10lbs...

Thank you for the response. So much new info to take in with this hobby. Unfortunately I panic'd later in the evening (before your reply) and removed the cover and took out some of the wort. Then I melted the dextrose and added it in but I'm not sure if I let it cool enough. Mixed everything...

Hi All... new to the forums but have been reading lots as I learn the hobby. I read through a bunch of the sticky'd "did I ruin it" post but maybe I'm missing the fundamentals to see the answer for my situation. This is my 2nd extract batch. Everything was going well and I was transferring the...