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I guess I've never heard of kits that you don't boil... Sorry.

Probably should have added the extract to water, boiled to hot break, then add hops for their boil time, then cooled, then in fermentor with yeast.

Yes, the sugar you added to the fermentor got used up and the co2 dissipated into the atmosphere before bottling. You could try adding to bottle and recap but be aware of introducing contamination...

I don't plan to grind my malt into a powder any time soon, so its no biggy to me. It just seems that doing it that way would, could, might, perhaps be problematic. But its beer making, so if that's how anyone wants to do it, by all means have at it.

LOL, I'm sticking with the "myth".

Your stuck sparge would occur inside the bag. Outer malt would get steeped, then a layer of glue, then the inner would be in touched by water. Plus I believe you would be pulverizing the hulls and making it easier to draw undesired properties from hulls.

Hops possess a magical property that never produces infection. It's quite the opposite. They fight infection, hence the invention of the IPA. Hops were tossed on top to preserve the beer for the slow boat to India... Just toss your hops in and forget your worries. I don't use a bag. Instead I...

Thanks for the welcome guys. The bike pic is in Grand Teiton national park in 2011. This is me at home. Mt Adams in background.

Greetings from the Columbian River Gorge in Washington State USA. I am 50 in June. Happily married. I live in the Simcoe Mountains between Yakima and the Columbian River on the east slope of the Cascade Mountains. Beautiful view of Mt Adams and Mt Hood (Wyeast). This is beer country. Our State...