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So I think I'm might have screwed up my lager starters. I pitched them at 50 degrees in a plan to keep them cool. However I later learned that I could ferment the starters warm and get more yeast growth with no side effects.... So I pulled them and put them at room temp of 75F. Let them free...

I wanted to get some feedback on this brown ale recipe. Its going to be for my fall wedding in October. I'm looking some feedback on my recipe see what your thoughts are. I'm looking for something that will be a little sweeter and an easy drinker for everyone. Wyeast American Ale 2...

I did my first all grain batch on my new system which is a single tier RIMS and Honeywell controlled HLT. I was only able to get 66% efficiency and I think it was somehting to do with my batch sparge process. I'm using a PICO style false bottom in my mash tun see link below...

So I finished my single tier RIMS rig and used it Friday. When I got to the boil I was able to get a boil but a weak one at that if the lid wasn't on. I'm running a BG12 at .5 PSI off a Marshall two stage regulator. I have a 57 orifice in te boil kettle burner which get me 100% solid blue...

I've run into a stopping point with my RIMS system this weekend around what I think is a bad SSR. I'm running an Aubrin 2352 with a 25A SSR that goes out to a 115V heating element in my rims tube. The LED indicator on the SSR lights up and is flippinf on and off when the PID hits its SV...

So I'm wiring up my first control panel and made the mistake of reverse wiring the 24 vac transformer.... I know awesome right just perfect work... So it smoke for 1 second before I flipped it off. I reversed the wiring to the correct connection and turned it on again. All was right int he...

I come to a sticking point in my single tier build. I have three 6" inch BG12 burners that were high pressure but converted to low pressue with an orfice change. I'm feeding the burners from a standard LP tank into a Marshall 290 low pressure regulator. The gas is flowing through 1/2 inch...

Hi Fellow Brewers, I'm new to the forum and fairly new to brewing but WOW do I love it. I'm looking for some much needed guidance. I brewed the Weizenbock recipe from Brewing Classic Styles ( THE BOOK IS AWSOME! ). I have a controlled fermenter which kept the beer at 62 F as specified in...

I know I made a mistake but I'm trying to figure out how big of one I have made. I had made 2 ... 2 liter starters with wyeast abbey yeast and let them decant for 3 days. I'm brewing in 2 days so I created 2 .... 3 liter starters and added the new wort to the starters. I'm brewing a trippel...

I've attempted to make an Imperial Nut Brown Pumpkin Ale and have fears that I have under pitched. This would have been my 11 batch of beer so I'm not all that experienced in high gravity brewing. I meant to make a beer with an OG of 1.078-80 but ended up with a 1.090. I used BeerSmith for...