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this caribou slobber is at week 3 in secondary. this just a line of yeast spreading up from the bottom?

what is the most economical and effictive way to control temps during fermentation? I know lots of folks use old fridges or freezers with a temp controller. but does anyone place their carboys in a water bath (not swamp cooler) to maintain temps? am courious as I feel that because your using...

been lurking for a while but wanted to officially say hi to everyone. so HI :) would love to connect w new AG brewers and other folks from Maine. Drop me a line. David Portland, ME

whats the most accurate tool/calculator? I have played with 3 tools and seems to me each is different and gives me different readings when putting in a recipe. Beersmith, Brewers Friend and Hopville. which is the best for a n00b?

I currently use a 8gal pot w false bottom inside a cooler as my mashtun. I am having problems w hot spots in my mash. I stirred for 5mins or so to bring down my mash temp to 153deg after 30 mins is stirred again and temps actually went up to 154.4 what can I do to eliminate hot spots in my...

made a 1L starter in a 1L flask. FAIL! so I bought a 2L flask for a 1L starter and it is still coming out the top all over the place causing a mess and I'm loosing yeast. OG was 1.038 and I use a stir plate other than getting a 5L flask what can I do to prevent the overflow?

currently use an all natural dish soap on my boil kettle. what do you guys use?

so the crap that floats to the top during a boil. should I discard it or just mix it back into the wort? do these floaties have a name? thanks

good day folks. brewed my second batch of AG last evening (Waldo lake amber) and it says I shoulda hit 1.063 but I only managed 1.054. I brewed a brown ale and was also off on my OG by .010, where in the heck am I going wrong? I nailed my rest temps, I started boil w 6.25 and wound up w...

so the only reasons one boils wort is for addition of hops and to sanitize the wort? does the boil change the flavor profile of the wort at all, meaning if I were to boil the wort for 60mins and not add hops would I end up w a differ flavor profile wort or just a sanitized version of what I...

my starter is sitting in the fridge ready to be decanted so I can step-up one more time before I pitch this weekend. after pouring off the unwanted liquid should I let the yeast slurry warm up to room temp b4 I add my next batch of starter wort?

i'm making a 1L starter w DME.. couple things I want clarification on... 1. during the 15 mins boil i add DEM at the beginning of the boil or the end? 2. I start out boiling 1L of water or do i start with less to accommodate for the DME? I swear I over think things sometime :confused:

I dont have any DME or any malt extract for that matter, I am using a smack pack of Wyeast for a amber i am making. 2 questions: is a starter required when using a smack pack? if one is required, what can i use when i dont have any extract?

Are Rahr and Briess considered an American 2 row or UK 2 row? is there a good resource online to learn about the different grains? thanks David

my first beer so this may seem like a stupid question but should I have this layer of snot sitting on the beer? been in the fermenter for 6 days. a caribou slobber AG kit. I tasted a sample and i am getting a beer aroma but a watered down coors flavor. how can one tell if a batch is infected?

I understand beer hates sunlight but what about light from a lightbulb? I try not to check my carboy during the day but realized that maybe all light effects the beer.

so I've done 1 batch on my new SS pot and have a few questions. wtf is the rainbow effect showing on the inside of my boil kettle? also how do I clean the bottom and get these marks off? thanks in advance David

Top off you glass, sit back and get ready to point and laugh at the new kid. Quick background on me. I have never brewed a beer before yesterday, not an extract not even a Mr Beer kit. I decided to start brewing AG because I figured I'd never brew an extract so why bother learning that way...

when mashout temp is 170deg. and I am currently mashing my grain at 153 what temp do I need to hit to achieve 170 mashout? thanks David

hey everyone my first post and my first attempt at brewing happening today :) i read that milled grain is only fresh for 2 weeks after it was milled. any validity to that? my grain will milled about a month ago and want to make sure its still good. thanks and I look forward to many batches...