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It occurred to me a few years back that taking cold tap water to 170ish degrees takes a lot more time and uses a lot more propane than taking hot water from the tap at roughly 125 degrees to 170. So since that time I always get my mash water from the hot water tap. I make great beer and have not...

Hi all, I know there are multiple posts about this, and I've browsed FlyGuys recent post about this as well, but I'm still apparently missing something. I routinely am missing OG by 10-16 points. Efficiency is in the low 60's%. Was hoping I could list out my process and get some...

I'm relatively new at all-grain brewing - so if this is a dumb question, apologies in advance. I usually get my supplies from NorthernBrewer.com. I was about to order a recipe, but then started wondering if brewhouse efficiency was assumed at 100-percent. If it was, then I figured I needed to...

Has anyone noticed or are there any other threads regarding a longer lag between pitching yeast and fermentation start time when they brew from all grain? I've just started brewing with all grain, but I've noticed with my last two batches that fermentation doesn't start until 18-20 hours...

I kegged beer for the first time last week. It seems like I'm using too much C02. A few questions - I have a 5 lb tank. It started out filled to 800 PSI. Is that full? How high should it be? Second, I forced carbed my first beer. It was an English Bitter that I'd had in the fridge for a...

I'm the cheapskate. I haven't thrown down $25 yet for Beersmith. I pitched a brew two weeks ago and was going to check final gravity, and then i realized hells bells, I made this brew up. How the deuce would I know what the final gravity is supposed to be? Ingredients below. Can...

I got a little "creative" yesterday with an extract brew. I went to the nearest LHBS (Winston-Salem, about 30 minutes) and picked up the ingredients for an English Bitter Ale, thinking i had Fuggle and Golding hops in the freezer. Got home, and nope. Cascade, Willamette, Amarillo and...

Brewed up a batch of oatmeal stout from extract a month ago, not so good.... Question is: Am I adding the oatmeal correctly? Did I do anything else wrong? My process: I was told that rolled and flaked are exactly the same thing. So I used a pound and a half of rolled oats after steeping...

Can anyone tell me if this water is any good for making brew? http://www.charlestonwater.com/downloads/water_quality_reports/2008_water_quality_report(web).pdf

This seems like a really dumb question, but why can't I get a full five gallons of brew after I'm done fermenting? I have a five gallon glass carboy that I'm using, and if I fill it to the five gallon line (to the shoulder) I get about a half gallon of blow off (normal?) during fermentation...

I'd like to buy and roast my own barley, but I cannot find anywhere online that discusses whether you should roast cracked or whole barley. I've found cooking times, etc, but no word on whether it's whole or cracked. Anyone know? Thanks!