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Are you asking for a calculation of what your SG would be with a top-off, or are you asking for a conversion because your sample was 133*F when you measured with your hydrometer? If it is the first, the calc is: (3 gal X 1.070 + 2 gal X 1.000) / 5 gal = 1.042

Welcome from another brewer just outside of New Orleans. I am also a transplant, from the DC area, and am trying to get used to the change of pace (and the weather) here as I am sure you will be. Not sure what is available on your side of the lake, but if you are looking for a homebrew store...

I would say don't do it for two reasons. First, the styles are very different (as mentioned above) and the hoppy flavor from the Dead Guy will probably be assertive enough to impart some flavor in a stout. Second, it is dry yeast, which means it is cheap and doesn't need a starter. It seems...

+1 - You may have made great beer despite these mistakes, but maybe the beer could have been even better without them. If you don't like the beer as much after correcting your mistakes it would be interesting to try it again with the mistakes and see if you could duplicate the original results...

I think you will probably need the starter to make sure you are pitching enough healty yeast that are ready to go to work. Even if you are feeding sugar during fermentation (which the recipe I have calls for) you are still going to be starting with a pretty high OG beer. If you stress the...

The method in that thread works great. I am guessing the thread mentions this, but if not, send it UPS or FedEx, NOT USPS. It is against the rules with UPS and FedEx, but it is a federal crime to ship alcohol with the postal service (inter-state). Sorry if that is obvious, but it would be a...

Congratuations, I have brewed that recipe a few times myself. It is great. I haven't brewed it since I moved to full boils. I may have to adjust the recipe a bit and get that one on the to do list. I see in the recipe thread that you dry hopped a batch, is that the one you won with? I...

There is no minimum number of batches required to refer to yourself as a noob. Sounds like you need to skip the stovetop and go to full boils. I can easily say that I wish I had. Moving to full boils improved my beer significantly. That said, welcome and good luck. Even if you keg...

It shouldn't. If you are using an airlock with some vodka or sanitizer in it, nothing from the around the fermenter should be able to get in. If you wanted to be extra cautious, just don't open anything up down there, but you should be fine. What is the temperature and is it steady? That is...

Welcome from the other side of the Causeway and congrats on your first batch! I am in Metairie and started brewing almost a year ago. Keep us posted on how it goes.

I have only found pack of four (Red, Blue, Green and Yellow). I have seen many other colors, but only in individual packs. If you find packs with 8-10 colors, please post a link or product number. Since I am limited to the four colors, I have come up with the following scheme: Red: For...

I think a lot of people use the small round stickers that you might use for price tags for a yard sale and put them on the cap. Since you are going to throw the cap away anyway, you just need to rinse the bottle. I can also get three lines of print on each circle to put the batch #, style/name...

Welcome. I also suggest a chest freezer or fridge with a temperature controller. There are other options, but that is the most user friendly method. Used ones are plentiful Craig's List or nola.com. Also, A-1 applicances brings all of their scratch and dent stuff to their Harahan location...

You should certainly use it if that is what you have available and you plan to secondary the beer. Many will say when you rack the beer to the secondary, CO2 will be released to form a protective layer over the beer. I was just trying to point out a potential consideration, and that many...

1. 22.5 L in a 25 liter bucket is probably cutting it a little close. I would rig up a blow-off. As for your secondary, I don't know what a Jerry Can is, but you want to restrict the amount of headspace you have in the secondary to aviod oxidizing the beer. Alternatively, you can go with a...

Any word on a taste test?

One more vote for the bigger the boil the better. I went to full boils and my beer improved dramatically as soon as I did. At first I used a 55 gallon rubermade storage container to do my ice bath in. The more water you can use the quicker you can get the temp down. Swithching side in the...

This link should give you all of the information you need: Fourteen Essential Questions About Yeast Starters

First off, welcome to the forum. It is an interesting question, and I don't think snakebites have been discussed that much here. So you are thinking about making a pre-mixed snakebite? My wife used to drink those at a bar that had woodchuck cider. I think I used to order half Harp, half...

If you don't have any way for the gas to escape, make sure you don't seal the lid down. Just lay it on top so CO2 can get out. The positive pressure should keep the nasties out. Otherwise it will find a way to escape on its own by blowing the top off which may cause a mess (and lost beer)...