Search results

True boils are at 212 F (at sea level). These values can be altered (usually higher) a bit based on what's dissolved in the liquid. You have to make sure that your measuring the temperature of the boil after the whole volume is boiling, which will be quite a bit of time after the initial signs...

Boiling is the easy part, it's steeping the grains at 158 or so for 30 minutes (and that sort of thing) that I'm wondering about.........I guess it's just add or subtract heat as necessary.

When cooking on a stove top, what's the way you all regulate the temperature of the water/wort best?

Ok, great! Yeah, forgot to put the Extract into my little summary there, but glad to hear that this should work. I have a pot that will probably max out at about 2.5 G.

Just so I'm straight on this.... If I steep the grains in the grain bag for ~30 minutes at 158, then pour ~.5 G of 170F water over the bag -> remove the bag and bring up to a boil..add in hops -> then put in Primary with ~3 Gallons of cool water -> Pitch yeast I should be all set, right?

Ok, that's what I thought - so I can do that while their in the grain bag/sock, right?

Hey all! I went to the LHBS today and bought the ingredients below. I didn't think anything of it until I re-read the instructions and realized it called for sparging.....I just have a basic set-up.....can I just brew this like a regular Extract recipe? ngredients: * 6 oz. chocolate malt...

So would you all recommend something like a 5 G Better Bottle? Also - everyone talks about re-pitching the yeast - how exactly is that done?

It seems like I'll have to store a few 6ers in the closet and just let them age. I'm headed to a brew shop on Thursday, is 2ndary fermenting that important that I should pick up a vessel for it?

It's just this whole time waiting thing - now I understand one reason why people have so many batches going at the same time....it takes your mind off of the wait!!

I guess I'll just have to put it away and leave it alone. My fiancee tasted it and said it was similar to the "young" beers she had tasted at the brewpub she worked at - so that makes me feel a bit better. Thanks for the input!

That seems like it's the way to go w/o a secondary. I just tasted it - doesn't taste very good - definitely flat, but not very good. Is that bad?

Ok - here goes....so I started my first batch last Sunday (NB Nut Brown Ale). I never saw any bubbling in the airlock (think ( have a leaky lid). Yesterday I opened the lid and it looks like there is a bit of bubbling going on, but not the frothing that I've seen talked about. The stuff sure...

so would you use one as both a primary and a secondary?

Thanks for the feedback, that's sort of what I thought, but it's good to get confirmation. Are those plastic fermenters a good alternative to glass? I would really like to see what's going on, so the bucket is frustrating!! Cheers, Adam

actually, it's been longer than 8 years - since college - but I've always found an excuse to not get into it. Finally, now that I have an extra bathroom (always thought it should be brewed in the bathtub) I figured it was time to give it a go. Ok - here goes....so I started my first batch...

I finally got around to buying a kit (it's been about 8 years now!) and have my first batch in the fermenter. I have plenty of questions, but will try and only post the most pressing. Thanks (in advance) for all of your help. Cheers, Adam