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thanks for the replies! what a dumb question now that i think about it, i completely forgot to factor in the wort that will be in the pot!

my brewpot was getting kind of old and gross looking so i decided it was time to spend some money on a nice stainless steel pot (for extract brewing, partial boils). I was glancing over the "use and care" instructions and it says "To prevent warping, avoid sudden temperature changes such as...

I just cracked open some strawberry and blueberry wheat beers this weekend. I made 1.25 gallon batches and added one lb of frozen fruit directly to the primary in each case. They both taste phenomenal. I elected to add straight to the primary instead of secondary because I figured it would...

so i was putting my hops in a hop bag and to my dismay i discovered that the bag had a hole in both ends of it as the hops went all over my kitchen floor. I didn't have any spare ones, so i gathered them off the floor and threw them in my wort and boiled the remaining 15 minutes. So I figured...

yes, i mean dry yeast, and i would be doing it on the same day. And yes, these test batches I am doing are APA. z987k - thanks a lot for that link, that is very helpful!

I have read a bunch of posts on here about scaling down recipes. However I have read more than once to just use an entire pack of yeast and not worry about scaling this down. Why is this? If I'm making 2.5 gal batches does this mean i should not split a pack of yeast and use half in each...

Thanks for the advice - for hopping schedule i was going to try a few different things - 2 oz cascade at 60 min and 1 at 1 minute for one batch - i have a book at home where i noted some other combos i was going to try but cant remember them off the top of my head. I'm open to any suggestions...

So I am trying to really get a feel for what ingredients give what characteristics to beer. My plan is to first experiment with an APA, and I have what I think is a good base recipe to start with. About 6 lbs of light LME 3 oz cascade hops 1 lb Crystal 20L Safale US-05 Yeast In my...

thanks for all the advice - i think i am going to probably instead of making a 5 gallon batch just make 4 smaller batches, that way I can experiment with a few of the techniques you all have mentioned above. maybe then i ll be able to recommend one way over the other!

My girlfriend has asked me to make a strawberry beer for her. I think it is only fair since she helps me when i need help (holding the strainer, pouring in extract while i stir, etc....) I thought i could just do this with a wheat beer. My plan was to just take a recipe for a wheat bear...

I am going to start making smaller batches so I can learn the differences ingredients give to my beer. This week instead of making a 5 gallon batch I am going to split recipes and make 4 1.25 gallon batches with slight ingredient variations. My question is can I just scale the recipe down...

so being it is very cold today, was wondering if i brew tonight if i could just take my brew pot outside to cooldown instead of using the ice bath (due to the fact i have to keep changing the water out....now i see no reason this would be bad for my beer, but figured i better check here first...

I am sure a more experienced member will give a better explanation soon, but from my understanding you don't want to add it like that because it is not good for the wort to be exposed to air and splashed around at temperatures above about 80 degrees even before fermentation begins. i m sure a...

Thanks for the quick replies....Interesting. I think I have seen that chart before as well (not sure where), but I never really understood why you would dry hop instead of just adding at the appropriate time of your boil.......So it really sounds like this will only impact aroma and should not...

This may be a dumb question, but I have done some searching on here and can't seem to find the answer, so here goes.... Could someone give a high level explanation (I'm definitely a beginner) as to what the benefit of dry hopping is vs boiling the hops with the wort? Also, are there certain...

well i had my apartment around 68 degrees...guess i need to go get a thermometer strip to attach to my bucket as well to better monitor this.

TipsyDragon - I just used what came with the kit. Some kind of Danstar brand yeast, can't believe i didn't write down which kind. I obviously have a lot to learn. I have been reading the past week or so how much yeast can change the flavor, so this is definitely something i will note in the...

thanks for the quick replies. My OG was about 1.066 from my measurement (supposed to be 1.068 - 1.072). The FG was 1.02. I got this reading 3 straight days so bottled after only a 12 days in the primary. I am guessing maybe I should have left it in the primary longer from reading a couple...

I brewed a Brewers Best Holiday ale a few weeks back. I sampled one today (it has only been bottled for 1 week so far) to see how it was progressing. It tastes fine to me (needs more carbonation still), but it has a kind of sour smell to it. The samples I took for gravity readings throughout...

not that i cant buy closer to brew day, but with the flat shipping rates just figured i would stock up all at once instead of paying the $8 every time....but if it won't make as good of beer i'll just bite the bullet and by one at a time right before i brew.