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I read elsewhere before on this recipe thread that safale 05 worked well. Why not safale 04?

Did you enter in the right amount of wort volume and right grain bill? Use this calculator and see if you get the same. http://www.brewersfriend.com/brewhouse-efficiency/

I'd like to Pari-Gyle to make a London Pride clone at some point. That being said, Parti-Gyle on first AG could be a frustrating experience. I'd nail a few regular batches first!

So you spice in the primary, and not in a secondary? Since I'm splitting this batch, I probably will try to rack half to the secondary and throw in a couple cinnamon sticks and maybe vanilla beans. In the future though, if you are saying spice in the primary, I guess that makes sense for those...

Thanks for the tips! have you done the vodka concoction and add drops at bottling time or just the tea? Will vanilla beans and cinnamon sticks work ok in a tea? I want to use as fresh of spices as possible.

You're always going to have loss at different points due to transfers, trub, etc. The more your brew in that particular system with little change, the more you'll be able to account for some loss prior to brewing. The efficiency points you would lose for that at the bottom of the mashtun is...

I just brewed a 4 gallon batch this past weekend and it's now bubbling away in the primary. I was thinking about doing half of it with some holiday spices for the coming season and leaving the other half as-is. I wanted to brew a tea and add it prior to bottling, but I'm reading more and more...

I just scaled this recipe down to 4 gallons and brewed it with a buddy on Saturday. I tried doing this last year as one of my first AG's, but it didn't go very well being that I tried using a stove top and not an outdoor burner :cross:. No rolling boil = nasty flavors. Big mistake! I also...

This may seem like a silly question, but if I scale down a recipe, do I need to scale down the amount of yeast as well? Ex: 5.5 gallon recipe calls for 1 pkg of nottingham yeast. I want to brew 4 gallons. Do I need to scale this down?

Good stuff, I have yet to keg a brew, but I'm so sick of bottling that I think I may go this route asap. P.S. But the Sox could not beat my Buccos. We swept you! I never thought I'd say the Pirates swept the Sox this year.

These guys right here helped me to build my mash tun. Works fantastically. And note: I am not a handy person and a noob to building anything. This excited me when I built it and it worked. https://www.youtube.com/watch?v=59JoCBDRjwM Enjoy! All Grain is fantastic!

I have heard that you can use a sanitized paddle to slowly stir and "wake up" the yeast. This would be after bringing up the temperature a bit...but not too much more than 70 degrees or so. Disclaimer: I have not tried this method myself.

Don't know how much this will help, but my holiday nut brown is currently fermenting. I took 2 tsp of cinnamon (~.5 tsp = 1 cinnamon stick), .5 tsp of nutmeg and .5 tsp of ginger and boiled them in 8 oz of water and added that to the last five minutes of the boil. I then took 1 tsp of vanilla...

So after listening to an older "Can You Brew It" podcast where Fullers ESB and London Pride were successfully cloned (the second time they tried), I'm interested in trying to do a parti-gyle since they said that is what made the major difference between their first try, when they failed, and...

Is this true? I don't mind taking some sample from pre-boil wort and runnings using a hydrometer, but it would be very convenient to get proper FG readings for fermentation/bottling purposes.

Only after 10 days in the bottle. The taste is starting to transform but it's already good. Can't wait for a few weeks from now!

All your priming calculations can be done here! http://www.northernbrewer.com/priming-sugar-calculator/ I've never primed with brown sugar but some national craft brews have used it, particularly in pumpkin ales. Why not for the holidays? I've heard it could take a little more time to...

Just brewed this yesterday and made it a holiday beer. Boiled up 2 tsp of cinnamon, .5 tsp nutmeg, .5 tsp ginger in 8 oz of water and added to the last 5 minutes of the boil. The last 2 minutes of the boil, I added a tsp on pure vanilla extract. It smelled wonderful! Looking forward to...

Pre-Boil volume = brewhouse efficiency. Right on. Some have said that it's measured by what gets into the fermenter. I've also heard that as "total brewhouse efficiency." As for mash efficiency, I thought podcasts and other posts I have been reading have said mash efficiency is what you are...

Gotcha. So when a recipe says it assumes 70% efficiency, it's talking about mash. It's not necessarily a bad thing to have 70% because that is what the beer is designed for. Now if I'm hitting, say 80%, consistently, I could adjust the recipe to lessen the grain bill a bit to make it a bit more...