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A couple of questions. This is my 1st season and I have no cones and my plants only got about 4 feet tall. I admit my ground is not the best but I fertilized them and watered them quit a bit. They get about 8 to 9 hours of direct sunlight a day. I am not looking to have 20 foot plant with a ton...

Well lets just say when I tried to brew a full 5 gallon batch it blew my airlock right off of the fermentor. In order for this to be usable and not have that happen I need to cut my boil volume down to about 4.5 gallon. Can I do that and then top off with sterilized water when I bottle? What...

My 1st year hops did not grow at all. I am sure it was my fault for not paying more attention to them so next year I will do a much better job. I do however want to move them to another area and I am wondering if it would be better to di it now or wait until spring. Thanks Dan

I would love to see Melrose's dumb ass face when the Wings win the against the aves. These homer announcers really are annoying. Thanks for letting me vent. Go Habs and Rangers. An origina:drunk: l six finals would be awesome.

I may be a little late but what the heck, got my Hallertau's on the way.:ban:

We just adopted a rott, shep mix and oh my good lord. She only eats puppy food and she can clear the room real quick. Great puppy other than that, a real baby with the kids.

Hello forumites, been awhile. I just have to say I have switched to dry yeast on my last 3 brews and I have had better results than what I was getting with liquid yeast. i used liquid for years, I know my options are not the same but thats OK. I simplified my major recipes and its great. Hope...

Does everyone usually top off if shy after sparging before or after the boil?

Has anyone else had issues with their brew having an almost watered down taste after a month or so in a keg? I dont mind a lighter beer but I want to keep all of the good flavor that it started out with.

Boil Size: 6.41 gal Equipment: Brew Pot (7.5 gal) and Igloo Cooler (7.5 Gal) Brewhouse Efficiency: 70.0 Ingredients Amount Item Type % or IBU 9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 85.7 % 1.00 lb Chocolate Wheat Malt (400.0 SRM) Grain 9.5 % 0.50 lb Roasted Barley...

Well, with my 3rd all grain batch under my belt my efficieny was around 74% yesterday. I can live with that. The first two have been aging in my kegs for a week now and I had to sneak a taste wthis weekend. Very clean and smooth. Not as hoppy as I would have liked but I am now FWH so that should...

How much does everyone have in the primary? I screen mine and still end up with almost 1/2 inch.

When taking your hydro reading at the end of the sparge do you want to hit 1.000at mash temp or after recalculating with a temp adjust?

Does anyone here sell thier brew or is everyone just producing for themselves, friends and relatives?:off:

I know everyone has their favorites but has anybody used more than one of the following and which one did you like? Or is there better software out there than these choices? Beersmith ProMash Beertools Pro Strangebrew BrewWizard Dan I currently use Beersmith but I am always looking...

How long would uncracked grain last in a room that holds a temp of about 65 degrees? I am looking into bulk grain purchase, although I do realize that my base grain would have to be the same for quite a few batches. Dan:ban:

Does the boiling process increase, decrease or have no affect on the overall starting gravity of the wert? Dan

For some reason after three years of brewing I have had issues with my finished gravity's being higher than what they should be by a large amount on my last three batches. I have come to the conclusion that I need more oxygen for my friendly yeast. What system does everyone recommend for a...

When sparging for a partial mash is it better to sparge until you reach a specific gravity or is it better to use all of the water you heated up based upon 2 quarts for every pound of grain? Also, what is the best book you have run across for partial mashing? Thanks Dan

I did my first partial mash in which I could not aerate the way I normally would. In this case I poured the cooled wert into my fermentor, then stirred for a minute or two then pitched the yeast. After four days I am not getting any bubbling out of my airlock and I am only down to 1.019 on my...