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6

The only way to know is to look at the OG. LME has 36 ppg and DME has about 45. In the recipe you mention, the OG is 1.038 for 5 gal. and it calls for 6 lb. of extract. Assuming LME, 36*6=216. Divide by 5 for 5 gal. and you get 43ish. That's darn close to the OG listed and DME would make the OG even higher, so that particular recipe must be for LME. ...


3

Just for an alternative perspective on brew shops in your locality. Establishing a relationship with a good proprietor / staff will allow you to trade ideas / recipes / advice often at a similar price to online retailers; in fact, the kits I purchase tend to be cheaper if shipping is taken into account. Also good brew shops will often point you in the ...


3

All of these retailers are in competition with each other, which keeps margins and prices pretty low. The only way you might be able to squeeze out a better deal is finding an online retailer that is physically closer to you (to reduce shipping costs). And/or wait for clearance sales. Breaking out of pre-packaged kits will let you bulk order ingredients to ...


2

Yes: you can add your own hops while boiling malt extract. It's not really a "step up" or a "step down". (Also, FTR, you almost never "boil" grain … you can either steep it or mash it, but it should not be boiled (unless you're talking about decoction mashing, but that's not what you're talking about).)


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I also highly recommend a local homebrew shop. I find that the kits are cheaper when you factor in shipping. Another big plus is that the yeast comes straight from their fridge and into your fridge... no sitting out in the heat during shipping.


2

Even if it was contaminated, as long as you plan on boiling it, it will be safe. If it was very spoiled (smelled bad), then it might have fewer sugars and the end result may taste bad. Otherwise, you should be fine.


1

Did you do a partial boil and add more water afterward? If so, the problem is likely to be inadequate mixing. The wort is heavier than water so when you take a reading you get essentially "watered down" wort. It's nearly impossible to get them mixed thoroughly to get an accurate reading. But if you use all the ingredients and end up with the volume the ...


1

If the volumes are as you both computed and experienced, then there's not very much reason why an extract brew would be so far off the OG number. My guess is that the computer added in the results of "mashing" the crystal grains, crystal does not have any diastatic power. Without any base malt present, no converstion can take place. So your "mash" was really ...


1

There are a bunch of factors to consider here. To name a few: As you mention, zero to very little gravity will tend to increase the utilization rate as there will be less competitive inhibition from wort sugars. Boiling in water alone will mean a higher pH (as malt phosphates, even in extract brewing, would normally react with hardness in/added to the ...


1

I wouldn't recommend cold steeping, at the heat of the water is an important part of extracting all the sugary goodness that is inside the grain. Typically, you'll want to steep the grains in 152F water for at least an hour before you bring the wort to a boil. I have read some forum posts in the past, though, where the wort was left to cool overnight before ...


1

Sake both ferments and converts rice starches to sugars at the same time (think fermenting in the mash) so an extract version of sake isn't really going to turn out tasting like sake. I made Sake long before I switched to all grain brewing you don't need a mash tun since you're basically mashing in your fermentor, so don't let your lack of being an all ...


1

I have never seen nor heard of an extract for sake.



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