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Im starting to become quite serious about opening a brewery. Is there any places in the Seattle area that I could start Gypsy Brewing to get things going? Ive been doing some research but can't seem to find anything.

I am trying to figure out the difference of adding flavors (Such as Coffee, Chocolate, maybe fruit, etc) either during steeping or Dry hopping. I am trying to decide what I want to do but can't find too much information on what each method would do to the flavors of the flavoring agents added...

It was definitely 19 lbs. I had just purchased it and used all of it. I guess the thermometer could have been off. Maybe hydrometer reading was messed up, I took the test at 70 degrees so it wasn't the temperature, but I am not sure what else could cause a misreading with a hydrometer.... All...

Hi Danath - The malt WAS crushed before I mashed it. That isn't the issue. The temperature might have a been a bit off, but I did get to 170 before adding the malt, but with the amount of malt I added maybe it still went too low. I was adding heat to keep it in the 150's though.

Thank you, Buzzerj, This seems really useful! Ill have a read and follow up if I have more questions. I tried to sparge but was having issues so I tried to find a work around. Maybe that ruined everything. Thanks!

LLBean: The attempt was for an Imperial Stout and I know that it did not turn out as such. That was the OG before fermentation. It is currently fermenting, so I don't have a Final yet. Buzzerl: I brought 6.5 gallons to 156 degrees and added 14 lbs. of 2 Row, 3 lbs. of flaked oats, 1 lb. flaked...

Im still in my first few batches, but I tried to make an Imperial stout which included 19 lbs. of Malt/Barley for a 5 gallon batch. The estimated ABV was 10.8%, but the OG came out at 1.031, which is giving me an estimate of around 4.8%. I am trying to figure out what it is I may have done...