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This may sound like a dumb question, but I am trying to figure out how and when to best take a gravity reading pre/post boil. I brewed the Zombie Dust recipe listed on this site, and had a targeted batch size of 5.5 gallons Yesterday I was brewing AG and got 7 gallons into my boil kettle...

I currently use an immersion chiller, and can get my wort down to a decent temperature (low 80s) within 25 minutes or so. Unfortunately my ground water isn't that cold, so it is hard to fully get it to 70. I have a couple of questions about whether I can try something new without negatively...

I have been brewing AG for a year or so, and have usually gotten terrible efficiency, in the mid 50s. I know there are plenty of topics out there on improving this, and I have been reading them, but I had a couple of questions on some things that I could not find as easily. 1.) Water...

So i finally went and found my town's water report that is online, but honestly I have no idea what I am looking for here. The main information seems to be on the last 2 pages. Can anyone who knows how to read this help me and let me know if my water is good to brew with? I do AG batches, and...

So today I brewed probably my 7th AG recipe, and once again I had terrible efficiency. I did Ed Wort's Robust Porter https://www.homebrewtalk.com/f126/bee-cave-brewery-robust-porter-56768/ All ingredients were exactly the same, and I am trying to figure out how things went so wrong. First a...

So my wife is due in about a month, and we are looking to make a baby beer. My wife loves coffee (I hate it but like Coffee flavor in beer), so I was thinking of doing some type of Coffee Stout. I would like to keep it on the lower ABV side so the wife can drink it after having nothing for 9+...

So I am trying out a 1 gallon recipe that I am doing on my stove. It is all grain. I dumped the grain in and it settled at about 150 which was fine, however since it is in a normal pot I lost temp quickly, so I put the stove on low to try and raise it. However the temperature jumped before I...

I have done about 5 AG batches now, but they all seem to have some type of off flavor. I can't really describe it, but it just is not a clean taste. On average, I feel like my mashes wind up a little lower than they should. I shoot for 150 or so, but usually wind up at like 147ish. At first...

I brewed a RYE IPA that I bottled almost 2 weeks ago now, and started to crack them open this past week to taste it. Just opened one, but there is still no sign whatsoever of carbonation in them. No head at all on the beer, and very very few bubbles at all. When bottling I had just under 5...

I am brewing a Rye IPA tomorrow, and bought a package of the Wyeast 1056 to use. I was reading on their website that they suggest using a yeast starter. In Beersmith, it is saying I need 214.5 Billion cells. With no yeast starter, I can expect to get only around 65 billion. In order to...

I have done 4 AG beers so far, but seem to always get hung up on hitting the correct mash temp, which them seems to impact everything down to efficiency. Today I brewed a dark english ale, recipe below: 9.5# US 2 Row 1.5# Victor .5# C-40 .25# Roasted Barley .25# Chocolate. The grain...

So today my goal was to do the AG version of the DFH 60 min IPA. I did the extract version a few months ago and it turned out great. This time I figured I would go AG, my 3rd AG attempt. The first 2 were so so. The recipe I was going to base it off of was this...

I have done a few AG recipes so far, but still am not really sure about the whole Mash Out/Sparging step. I basically have just done exactly what it would say in the recipe, but now I am going to do the Dogfish 60 minute AG tomorrow. Total grain bill is around 13.5 lbs, so if I wanted 1.25...

On my 3rd AG batch now, and want to brew up an American Wheat in time for summer. Been playing around with a few recipes, and seem to have settled on one, but want to make sure there is nothing I should change or add. Currently going with: 4.5# White Wheat Malt 4# US 2 Row 1# Rice Hulls...

I had posted this in the recipe section but got no bite, so figured this section has a few more people looking at it. I am trying to make a clone of a beer a friend had from Market Street Brewery in NY. The website lists the OG, IBU, Alc/Vol and 6 malts used, so I threw everything into beer...

So my buddy was in upstate NY last week and stopped in to Market Street Brewery in Corning, NY. He tried their D'Artangnan Dark British Ale and loved it. He knows I brew, so suggested that we make a batch of it to test out. Some of what I know about the beer is below: OG - 1.060 Alc/Vol -...

So I have been reading a number of posts about pitching yeast and still cant find a great answer. When I brew, I do a hard pour from brew kettle into fermenting bucket, and then pitch yeast on top. I still get activity pretty quickly, but I feel like I should be getting more oxygen in there...

So I did an AG on saturday, and wound up with just under 7 gallons in the pot (6.9 gallons). Since I had so much wort, it took about 20 minutes to come to a boil with my propane burner. I then had a very standard 60 minute boil, removed from heat and put my wort chiller in. I then dumped into...

Few slip ups here and there but nothing major. Mash going on 30 minutes now right at 150 most of the way. Started at 152 so only lost 2 degrees. While I am not going to call this easy, it is not as bad as I first thought it would be. This website is the best for getting information. Thanks...

About to do my first AG batch this weekend, but want to make sure I know what I am doing before going about it. I am going to do the Haus Pale Ale, as it seems like a very straight forward recipe that would be difficult to screw up...