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Excellent!!! How much barley? 1/2lb?

What formula do I use, because I was using that howtobrew.com stuff. I'm trying to make my own stout recipe so I don't want to use a generic, any suggestions other than the malt?

I figured I would run these by you guys before I brew this time. Does this look right for a stout? 3lbs Light Ale (LME) 4lbs Dark/Chocolate (DME) 1oz Galena (60mins) 1oz Chinook (30mins) 1oz Northwest Golding (10mins) 1tsp Irish Moss 5 Gals. O.G. -->1.0536 O.G. = 3*36/5=21.6...

Sorry it's taken me a while, I've been away on business. Yes, it's an extract. The OG thing is good. The airlock never bubbled but through the plastic I can see alot of activity!!! Thanks for everyone's help!!!

I came up with this recipe and everything looked fine: 4lbs LME Wheat 2lbs DME Wheat 1.5oz Haullertaur (60mins) 1oz Tetnanger (5mins) Wyeast #3068 Boil in 3 gals My problem is the O.G. should be 1.075ish with my calculations, but I came out with 1.045. Also, my primary fermenter...

I'm kegging most of my 5 gallon brew. However, I would like to bottle 12 of them so I can hand them out as samples. I have set aside 1-1/4c of DME, but how much would I use in each bottle to get me the correct carbonation?

I just tried my first batch of beer (IPA) and I must say AWESOME!!! The flavor and bitterness is where I want it! Add carbonation and voila! THANKS TO EVERYONE FOR THEIR HELP!!! You guys are so knowledgable and helped me through some jams! Beermaker for life!! Thanks again!:rockin:

Sounds good I appreciate it! Cheers! \_/

To get this right, you are saying just shut the lid and don't worry about hooking up the CO2 (carbonating it) until a week before it will be drank?

So it would be good enough to store though. I can carbonate for a week when I bring it out right?

I want store beer in a corny keg until ready to drink. How do I pressurize the keg to seal the top, then set it and forget it until I'm ready to hook it up to drink?:confused:

Perfect!!! Thanks a million!!! or at last 5 gals worth of thanks

This is my second batch and I want to jump right into partial mash. My last one turned out not too shabby for a first time brewer (thanks to everyone's help!!!!), but I want to get some experience and truly understand homebrew so I can create my own recipe. Any ideas for a recipe for a partial...

I'm trying to bitter up my pale ale because I didn't boil my hops when making my wort (earlier post). I need to know how much water I should boil for 1oz of hops. I already have 5 gals of beer but I need to have a strong tea to bitter it up...Any suggestions? My final gravity is 1.012...

Thanks for the help!!

This is my first brew and it happened to be a partial mash. I made to the first fermentation ok and it is going like crazy (love the Wyeast packs). My fermentation lock however went from clear to now filled with sediment and a cloudy beer liquid. Is this normal or do I have too much pressure...

Thanks for everyone's help!

lol, I appreciate that. I never had an IBU in mind, but I like my beer bitter so the higher the better (as bearable as a Pale Ale will allow without tasting rotten). Should I stick with the Northern Brewers hops? How long should I let this ferment before racking to stage 2. I was thinking 10...

ok, sounds good. If I added the 1.5 gals of wort to the 3.5 gals of cold water then ice chilled that, would that work as well or just ice chill the wort right away?

Thank you so much! The more I read up on this stuff and the tips and such, the more I understand, the simpler it gets and the more I want to brew. This is going to be bad.