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It's a 5gallon batch. I used safale-04 . Its an extract brew so I don't have a mash temp for you all, but it was 6.3 pounds of dark malt extract syrup and 2 pounds of wheat dried malt extract, plus a grain blend of 1lb obsidian, .5lb English dark crystal, and .5lb English black malt. I did a...

I have a porter sitting in secondary and would like for it to be ready for Thanksgiving. I haven't seen any action since I racked it and the gravity has hardly dropped any in the ten days or so it's been in secondary. Normally I'd bottle it without concern. The issue I'm seeing is that the OG...

Thanks for all the replies. I moved the fermenter to a cooler location. It seemed none the worse for wear when I racked it off to secondary.

Airlock broke and half and the stopper popped out at some point overnight. I was worried about my yeast not taking (I've had a couple mishaps with that recently) so I pitched two packets of Saffale 04. Because of my wood stove temps in my kitchen stay at about 75F. I have wiped the carboy down...

Unfortunately the specialty malts are pre-mixed so I can't sub out any of the grains. I like the idea of adding sugars, I was toying with the idea of molasses but brown sugar sounds more straightforward. I'm not sure I can get caravienne or caramunich locally, but I'll try. All the other...

Normally I'd be up for the mini mash, but I've got a lot on my plate at the moment, so I think I'm gonna try to keep it simple. I've never mashed before and now wouldn't be a very convenient time to learn.

That's an awesome idea. I might do a bit of that.

I'd like to replace the oak and bourbon with something. A christmas porter sounds good, or I might just chuck a bunch of vanilla in it and call it a day.

Northern brewer was having a sale on extract kits some months back, so I bought three. I intended to get three different kinds, but accidentally got two "bourbon barrel porter" kits. I wasn't terribly happy with the first, it wasn't bad but was almost oppressively oaky. I'm gonna brew soon and...

Thanks for the welcome and the input. The total volume is around 5.5gal, but it is still on the pulp. I had planned on adding nutrient but may have had a bit of a brain fart while rushing to get to the next project. I did aerate the must, I don't think O2 is the issue. I cooked the rhubarb...

I started a batch of rhubarb wine last week. I started by cutting and cooking 15lbs of rhubarb, added rasins and pectic enzyme, and campden and then let it sit for 2 days. Then I added sugar, water and yeast (Lavalin 71b). I can't currently find my notes because my 2yo hid my notebook and I...

I just did a final rack on a gallon of strawberry wine, and am considering attempting to do make a bubbly out of it. I know I will need to find some champagne bottles (is there any specific brand that is easier to get the labels off of?) but is there anything else I need to know? The wine...

I just have some Brunswick Strawberries in this year. I've been getting Rhubarb from a friend, and black raspberries grow prolifically near my house so I will try to pick enough of those for a batch later this summer.