Search results

I have found myself in this position too many times; after an hour or so of mashing I go to drain my wort and its non-stop cloudy or won't drain at all. I have a 5 gal rubbermaid MLT with a ball valve, standard stuff. I started off with a false bottom from Phils mashing equip but every time I...

I've pitched my starter with my first batch of washed yeast. It was washed three times and was only in the fridge for a week. I took the yeast out two hours before pitching but the wort was warm to the touch, I didn't think it was a big deal, but the yeast isn't doing anything after 4 hrs, and...

It's my fault, I was getting sloppy. Im pretty sure my hands were'nt clean when I was handling my racking tubes when racking to the secondary. So I got my dirty mitts on the tube and stuck it deep in the secondary to avoid aeration. Anyway, I've heard of the white spider leg things around...

I took some pictures, but this website is trying to extort money out of an already broke college student. I followed the standard procedure, I collected all the gunk at the bottom of the bucket and put it in a gallon apple juice jug. I let that sit at room temp for a while then poured the...

Good morning everyone, its a great day for a quantum chemistry test. But my real concern is my lager; it took me about a week to bring it down to lagering temps, but I think they have been moving around +/- 4 or 5 degs. What affect might this have on the finished product, or is it not about...

During my partial mash(7lb) i think the wort was soured with tannin extraction. I held the mash at 150, the did a decoc. for the mash out. I think my sparge water may have been a little too hot because when I tasted the wort before I boiled it, it was bitter and tangy. Will my finished...

I'm using my 5 gal mlt to mash 7 lb grain. The mash was totally stuck when tried to start the runnings. I blew in the outlet and air would get through but no wort would come out. I dumped the entire mash tun out and found an extremely clogged line, cleared it returned the mash and started...

Before I thought decoction mashing was an arcane practice for undermodified malts, but after reading I have found that some styles benefit greatly from this method. I'm making a Fat Tire clone: .75 lb crystal, 1.5 lb munich, .5 lb biscuit with 2-row as my base. I guess my question is...

I don't want to add all the fluid thats in my starter, should I put it in the fridge to settle out the yeast or should I just let it settle naturally and decant the fluid of of that? Thanks!

I could have sworn the beer was ready to rack, so I stuck the siphon in the airlock hole and racked away. In hindsight that was a bad idea. Anyway I got enough yeast carryover and there is def. a good fermentation going on in my secondary. I was fermenting a lager so I underestimated the...

Is there anything to avoid when buying a minifridge for this purpose? What kind of temp. ranges can I expect from a minifridge?

After 8 days of fermentation I brought my lager up to room temp over 40 hours or so, but now the airlock is more active than it ever was during the first 8 days. I pitched a starter to a well aerated wort and my lag time was only 10 hrs. I know I need to check the gravity during fermentation...

At what point in the fermentation of a lager should the diacetyl rest take place, at the end of fermentation in the primary or when I rack to secondary? What should I do after the diacetyl rest, slowly bring it down to 37deg f or hold it at 50ish for a while before the low temp conditioning...

I am making my first lager(DAB Dortmunder, Pilsner lager yeast) in celebration of the aquisition of my freezer chest w/ temp control, but I'm not sure what temp to ferment and condition at. I let it sit at about 65deg F until fermentation started and I'm taking it down to 50 for the...

I've been experimenting with my mlt I made from a 5gal rubbermaid. My mash is pretty thin but the temp is spot on. I have 3 lbs of grain in with about 1.5, maybe 2 gal. I was wondering what the consequences of this thin of a mash would be, are there any benefits from a thin mash?

I have a mlt I made from a rubbermaid. My strike water was 4 quarts of 164 deg. water to 2.5 lbs of grain, but my mash temp was at 147 when I was shooting for 150. After trying to add more hot water to bring it up it somehow went down to 145 deg. F. Is way diluted, so I'm not adding anymore...

I've been brewing pale ales, and they've been coming out a little darker than I would like. I suspect this is because of the DME getting carmelized in the boil. I use a secondary pot with hot water to dissolve the DME before I add it and make sure its all dissolved, but it is in the boil for...

I pitched my starter into my ale last night, Im using a plastic bucket fermenter. I put it a little more than five gallons maybe 5.2 just to get a full five in my secondary later. But anyway, when I woke up this morning yeast was spewing out of my airlock.:D I know I need blowoff tube...

I just bought a digital thermometer with the timer and temp alarms, I did my first mash with it and the wort tasted terrible; my water was too hot. I decided to calibrate my thermometer today an try again, except the temp. of a freezing cold cup of water is 100 deg F!, wtf is wrong with that...

I make a half gallon starter with a vile of liquid yeast and pitched it after it sat for 20hrs. The yeast lagged for about 3hrs before fermentation of the big batch began. It's ~5 days later and the airlock shows maybe 1 bubble every 1.5mins, does this mean my fermentation is done, is five...