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If she is going to three Floyd's in Munster, then have her go to Gary Indiana for 18th Street Brewery. They are the up and comers and are getting big hype. I've had a couple of their beers and they are excellent. Sent from my iPad using Home Brew

When I put that grain bill in I'm showing beersmith estimating the final gravity at 1.005. Check your thermometer like the previous guy said. If your miss reading the mash temp that will affect the wort and fermentability. Other than that u could bump up the temp a degree or so if you want more...

What was the OG reading and what yeast strain are you using? If you want the FG to finish higher you could pick a yeast strain that doesn't attenuate as much. I'd doubt it's the hydrometer, most read correctly at 60 degrees and your at 63, so that wouldn't make a huge difference. Your mash temp...

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Sounds like your pitching rate is fine, your temps are fine....but sounds like you removed it from the yeast way too soon. Acetaldehyde is prominent in green beers. Taking it off the yeast too soon prevents the glucose to pyruvic acid to acted aldehyde to ethanol. Leave the lager on the yeast...

I've used immersion chillers, counter flows, and plate chillers. My 40 plate wort chiller is by far the most efficient. I can cool 10 gallons of wort to 65 degrees in about 10 minutes. That is gravity feeding. I personally would not want to pump through it because I figure it would pull through...

I would keep the late additions some what low as guidelines state that hop aroma should be low to moderate. With that being said its home brewing so go for it if you would like. If your looking to get aroma only without increasing the IBUs then you will want to add them as late as possible. I...

Also if you did not make a yeast starter you will want to on future lagers. Lagers need about 3x the amount of yeast cells so that there is not a long lag phase.

The post above probably has your answer on the what temp is the wort when dropping in the hydrometer. Most hydrometers read accurately at 60 degree F.

I bought a 20.3 cubic foot chest freezer off of craigslist. It sat in my garage for a few months until I sold my old kegerator. My new project was to make the chest freezer into a keezer that the girlfriend would allow in the house (aka not look like an ugly ass big freezer), it would have 4...

162 for the mash? That is pretty high. Typical range is 145-158 depending on if your going for fermentability vs dextrine. Your FG may not come out where your anticipating so it may not be the 9% because of the dextrine but then again it was a partial mash so your malt extract is the big...

Are you using a secondary fermenter? After 7-14 days in the primary transfer to a secondary make sure you are decanting the liquid only and not letting the siphon sit in the yeast cake. After a couple weeks in secondary, cold crash that carboy (you could even add gelatin). Decant that liquid in...

Yup you be fine. I brew all the time in my garage, with burners rated at higher BTUs. Doors open in summer and closed in the winter.

Yeah, I agree with the above, go to your local hardware store and get some paint strainer bags. I recommend the 5 gallon bags, as they allow maximum water and hop flow which will increase your hop utilization. They are reusable for several batches if cleaned after each use.

Would Love To Be An Owner of a Jaybird False Bottom! Thanks.