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Alright thanks

I have 1 oz of each for my all-grain amber ale. Should I bitter with the perle and finish with the cascade for aroma? Or Bitter with the cascade and finish with the perle for aroma? Which would work best and what can I expect from either option? Any insight would be much...

Women need to be lead, never assume that one can accomplish anything without male guidance.

I use a rectangular cooler and get good results when batch sparging because of the way my manifold is set up. I think that with a circular cooler you will get a thicker grain bed.

Can Canadians enter?

Yes exactly I took my reading while the wort was hot, boiling, I am assuming this is why I thought my gravity was too low.

Before I started fermenting I had a gravity of 1.045 but only about 2.5 gallons of beer because I boil off the rest. Problem is I took that reading right after boiling which means that my actual gravity is probably somewhere around 1.060... or higher. Ha this will be the beer I serve after...

Adjusted Hydrometer Reading! I was looking at some brew software and I realized that I never made an adjustment for temperature when taking a gravity reading. So this must mean that when I tested the wort before the boil at 150F that my reading of 1.030 really meant 1.049 which is right on...

I crushed the grain myself, I tried not to go too coarse. I crushed it enough so that the husks were broken open while remaining intact. I stirred it every 15-20 minutes, the first infusion went pretty good minus the fact that I got less then 1 gallon after draining it. Yes I stirred it...

I have made two all grain beers now, similar recipes and each time I end up with a OG of about 1.020-1.030. I was hoping for a OG of at least 1.045. So what I ended up doing was collecting the 6 gallons I needed then boiling down until I reached the desired OG then I would begin my boil...