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Make sure the extract is completely dissolved in the water before you bring it to boil. When I do it, I get the water hot, take it OFF the heat, mix in the extract (and take your time here to do it completely), and then put it back on the hear and bring it to boil. Try stirring during the boil...

Randy Mosher's brew log. You can print the pdf's here: http://www.radicalbrewing.com/rbws1.pdf

I focus on certain styles as a base, but I'm oftentimes coloring a bit outside the lines. (abv too high for style, color is off, ect). This happens on accident just as often as I do it on purpose. :) I will re-brew certain styles again and again (my house IPA for example) as I try to perfect...

Tell us how it turns out!

Make some buckets and lids that are configured this way, and set up a webpage. You'll make $$. Great idea!

I went with a 6 gallon pot...and I'm actually glad I did so! My electric stove has a hard time getting a good boil going. I can get about 4 gallons going good without waiting toooo long. So yeah, heat source is something to consider!

He's wondering if water is a big deal...if it makes a big difference.

There's a recipe by Randy Mosher in his book "Radical Brewing" called "Black Ship Pirate Stout." Granted, it's a stout, but I'll share the spicings he put in it. They work well together, see what you think, to give you some ideas at least: 1.5 pounds dark (blackstrap) molasses - 10% of grist...

What if you mixed some oxiclean in water, then added starsan to it. Will that clean and sanitize in one go? :)

gin

1.5 oz Norther Brewer (9.4%), boiling If this was added for a 60 min boil, it might be adding more bitterness than a usual porter. This could be combining with the roast malt to make it seem unbalanced. The porter I just brewed (1.053 OG) has only 1 oz of 6.8% Saaz for bittering.

Very nice label. I think the best aspect is the unique shape...not just square or oval. You've got this like half-trapazoid label shape...cool angles. :) The definition on the back is cool too. One suggestion might be add another sentence next time to apply it to the beer somehow. For...

Yeah, this should be fine.

I haven't heard this! I assumed you could keep them for a long time, whether ground or not. I wonder... Also, my LHBS sells pre-milled grain, sealed in bags. I wonder if these are ok to buy, of if they might be stale after sitting on the shelf?

Yeah, don't keep the hops in there too long.

Hop utilization will be less if you add water at the end. You can add more hops to make up for it, or do a "late addition" for your extract or grains...after the wort has been boiling for a while. I've had success boiling 3 or 4 gallons and topping off with water at the end. You might just...

I've added honey to the secondary. Randy Mosher recommends it in his Radical Brewing book. It maintains the honey aromas, rather than being bubbled out in the primary fermenter. Another option is to wait until most of the fermentation is done in the primary, and add the honey there. I...

On a different brew I added heather blossums. Those were floral and quite tasty. :)

I made a gruit...yarrow, mugwort, marsh rosemary, bog myrtle. It tasted...different. Some people said it tasted like soap. I thought it came out kind of sour. Mild infection? Maybe. Or maybe it was the weird herbs...we'll never know...LOL.

Good job! Nothing wrong with taking your time. :) Enjoy yourself! And enjoy your beer.