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steeped at 160 for 20 min used 60 min boil summit pellets for 60 min 1oz amarillo for 25 min used 2 gallons of water in boil then once it cooled down added the rest of the water i also dry hopped 1 oz of amarillo

i used Priming Sugar - 5 oz bag 1 oz Wyeast Labs American Ale - 1056 1 ea Amarillo Pellets - Aroma/Flavor Hop 8.2% AA 2 oz Summit Pellets - Mainly Bittering Hop 18.5% AA 1 oz Rice Syrup Solids - 1 lb bag...

this is my 3rd extract brew and i was wondering why extract falls on its face? it doesn't seam to have the grain flavor like i feel it should. is that cause you have to dilute it with water?

1 week open another bottle and see where it is, but you'll be alot happier around 2 and a half to 3 weeks

haha i just made a 75 IBU ipa with 5 % abv bottled last night and it tasted great

loose canon by heavy seas out of Maryland and ranger ipa which i can only get in north Carolina

alright well ill bottle it monday and see how it turns out

really even though its bubbling the air lock again after 2 week of not ? i hope you guys are right. once i bottle it how will i know if its infected or not?

i think i may have an infection in my beer. lets see what you guys think i racked my beer into my secondary and when i did i put some un boiled dme in it not thinking and i put some hop pellets in to dry hop it. well then i got the normal krauzen(spelling?) and fermentation bubbles and then...

yeah it seamed like a good idea so the yeast would make c02 and it would fill the head space. what could happen wrong guys? yes i have a 3 piece airlock and bung on the glass carboy.let me know what u guys think

what im asking here is i was at a brewery and they said when the beer is almost fermented out they close off the blow off tubing and let the beer carb itself in the fermenter. could you do this in a carboy maybe by puting it in the 2nd and putting a solid bung on it?or would it blow to pieces?

haha send some my way over in newport news

ok so i ll wait longer on this i just like to see the progress at 2 weeks and expected more but i used a priming calculator and it said 4 oz was gonna be i think 2.2 on the carb scale

so after two weeks of bottle conditioning my og 1.085 belgian specialty ale has no carb to it. its a 5 gall batchand i put in 4 oz of corn sugar well actually 3/4 cup but its all the same. should i wait longer or should i open all bottles and put in carb tabs? please help

you dont need to add any new yeast you add the yeast in the primary then you add sugar to the bottling bucket just before bottling so that it gives the suspended yeast something to eat so your beer can carb up

well i havent been doing this long but i put my brew into a secondary for at least 2 times as long as it was in the primary and it comes out pretty clear also make sure your 2nd is a little colder than the primary and then try cold crashing for a few days and bottle

looks good but no i think i wanna go out the top on these chest freezers all the refrigeration stuff is in the back right?

what is this wooden collar you speak of ? also another dumb question how do you clean the draft lines

so am i right or wrong about this all i need to make a draft system is a pressure line into the keg from a co2 bottle with regulators and tap/ despensing line? basicly

ok i didnt know it was called a keezer lol that may be why i didnt find anything but what i want to know what are the major componets or how does it work like with the c02 and all