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I have a sample tube for this reason.

I'm not really certain, but the siphon wouldn't stay flowing after that point and I couldn't get any more out, and it was all mixed up with the hops and I didn't want to screw it up. I guess next time, since it's cool anyway I'll just dump it all into the fermenter.

Thanks. I don't fear all-grain, I just don't have the equipment for it at the moment. I could do BIAB, but I only have a 4 gallon pot so I don't have the capacity to do all-grain for a full 5 gallon batch quite yet. I think this beer is already going to suffer from being over-hopped, I didn't...

I used the marks on the kettle. Added 3 gallons of water, steeped grain, held that at 150 for 30 minutes. Removed grain, added DME and commenced boil. It may have been slightly under 3 gallons but only just when I started the boil. Probably about 2.3 gallons after and we left about a half...

After the boil, we had about 2.3 gallons. Due to hop sediment in the kettle we only got about 1.5 gallons out. At least that's what was on the side of my fermenting bucket. That's when I took the reading. After adding water to the 3 gallon mark it's 1.050-1.048 ish

Hey all, I just finished up brew day with my first recipe using steeped grains. I scaled up a 1-gallon all-grain batch that I had previously made, and converted the primary malt to extra pale DME. I put all this into beersmith, aiming for a 3 gallon batch, here's the recipe...

I've done this with almost all my batches after struggling with the ice-bath method (I didn't own a chiller at the time). My very first batch was only a 1-gallon batch but it seemed like it took forever and a whole bunch of ice to get it anywhere near pitching temp, and even then I think I...

I agree. My first brew day was with a group from my workplace, rather than on my own equipment, and it got me hooked. But they had really fancy equipment that I couldn't hope to afford right now (cooler HLT, cooler MashTun, Keggle, etc). However, even with beginner equipment and smaller batches...

My very first brew I was really scared of getting an overly hoppy beer, so I made a cream ale with Willamette and it was really good. Not too hoppy but it tasted like okay beer!

5 days usually isn't enough time to carb properly -- and chilling is essential as others have said. It's possible, this being your first batch you also may have some secondary fermentation going on. My first batch had a lot of bottle bombs (when opened, even when chilled, they foamed like...

This is a bit extreme, imo, and quite a bit of money for a potential hobby that they may not even enjoy.

I started with one gallon batches because I wanted to try out all grain and didn't have the room or the budget for larger all-grain batches. You likely already have a stock pot that will work, get your grains and a muslin bag and do brew in a bag on your stove top! If you want to do extract...

I'm planning on brewing a fairly-low ABV (4.5-5%) IPA this weekend. I don't have the equipment to do all grain yet, but here's the recipe: Original Recipe (4.5 - 5% abv) makes 3 gallons Ingredients: ------------ Amt Name Type...

Considering those are one of only a few beers I know of that don't use brown bottles, it's no wonder the light affects them more adversely.

Quick question with this -- adding lactic acid to your fermentation -- does this mean you can no longer use that fermenter for "normal" beers or is this somehow different?

That's why I was using the siphon - like I said I don't envy trying to pour a full kettle into my bucket :) Unfortunately I don't have a way to cut the kettle - honestly I should probably just save up the money for one with a ball valve rather than trying to retrofit. I would use the ice...

Most recipes will have a higher amount to start with because for one, the grain will suck up a lot of water and two, the boil will reduce your volume quite a bit. This is exacerbated with smaller amounts of liquid and long boil times. Larger volumes of water don't reduce quite as much :) Every...

I received my HDPE containers for no-chill / slo-chill

Hey all! I'm relatively new and since I don't have a lot of equipment yet I've decided to no-chill / slo-chill. I almost always pitch yeast within 24 hours but as I don't have an immersion chiller I've just been letting the wort cool down in the pot or in the fermenter. This was batch #4, and...

I don't have the equipment to do large all grain batches either, but I wanted to do all grain so I started small instead. I've successfully completed 3 all-grain batches, two of which were BIAB. It's pretty easy to do - I have a 4 gallon pot and usually do 2.5 gallon mash / 2 gallon boils. This...