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For the several years of all grain brewing I have consistently achieved efficiencies between 65-70% -- despite reading on this forum about people getting 75-80% on what seems like similar systems. I dont know if my expectations are just out of whack or if I am doing something wrong. I even did...

Anybody out there have any idea of what the gravity potential of a pound of toasted 2 row malt would be? (Say 30min at 350 degrees). I read a lot of posts saying diastatic power would be low or nothing but I assume there should still be some mashable starch inside the toasted grain that...

The first time I made cider I just took grocery "cider" (the cloudy kind but pasteurized i think) and threw in some cider yeast (smack pack). We thought it was good but a little vinegary. The forums suggest the solution was Campden tablets to kill the vinegar-making bacteria. So for this...

So I tried to make a belgian strong ale yeast starter today for a belgian i'm brewing tomorrow. the yeast had been in my fridge for 5 months and was leftovers from a 4 week old primary fermentation on a good belgian. it looked white and even made some hissing sounds as it warmed up. however, at...

So my last batch came out a little funky -- batch got a late start (2-1/2 days) prob cuz i was drunk and pitched the yeast at 90 degrees. when i took it out of primary in the plastic bucket, it smelled sort of like mildew in a locker room. its been in secondary for 3 weeks and now it sort of...