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Many Belgian beers don't utilize a mashout step with the intent of allowing conversion to continue right into the kettle. This results in more fermentable sugars and contributes to the desired dry character of the style. The mashout arrests conversion and this may be why your FG is low along...

My second batch of all grain was a stout. I'm a chef and hate recipes, relying more on ratios and technique. I read a little and built a Rims system and dove in. I refer to that batch as my "lucky stout" I mashed really thin (memory...I took no notes) probably 2qt/#. I used 2 row, munich...

If you are sitting on a water table with access to it via a well you are also part of the watershed that will eventually return that water to that source. Not one drop of water has been created or lost on earth for a long time. You aren't "wasting" water, you are wasting the electricity that...

If you're looking to go on the cheap for fermenters go to Menards and purchase 4 gal spring water bottles...I think I paid $5/ea. I use three of them for a 10 gal batch. I get my knife steel nice and hot, melt a hole through the nipple and stick the air gap in. It's nice and tight. I've...

I just did this Friday. With the cold weather I lost the option of using running water to clean up after brewing. I have a three keg RIMS system. I was thinking the bag would help with clean up (and it did). The cut out top of the keggle mash tun presented some difficulties both getting the...

I cater regularly and the 10'x10' tents are pretty inexpensive for what you get. Mine came with 3 sides that button on and provide wind protection. This is a very important feature which will save you time and propane. You won't have any issues running propane under it but don't expect it to...

You should be right in the ballpark for brewing light pilsens. Maybe you should see what your non filtered water consists of. An 8.1 pH is pretty difficult to overcome even with a protein rest. Acidulated malt is an option. Mineral salts for most styles would be necessary but you need to...

Old thread but I have to add refridgerate to the list. Also, unsanitary should actually be insanitary but I'm afraid momentum is too strong to turn that train around.

Kegged it, force carbonated...It's pretty dry, powerful and a little underhopped. 3 pints and I'm 3 sheets. Not sour

I started looking at some other threads and they stated that 99% of lactobacillus is killed after 5 minutes at 150F. I obviously far exceeded that during mash and sparge. I also had a pretty healthy collection of viable yeast I added. The ferment is boiling. Not trying to be defensive...just...

The grains had been at 154F for 90 min with a 170F Batch sparge. They dropped to about 110F in the time it took to boil and chill. I added the wort and continued counterflow chilling while recirculating to get it down to 70. Cooling took less then 5 minutes. I then pitched yeast. I would...

I guess I'm confused as to what would sour the batch. The grain was in effect pasteurized. I'm pretty sure from what I see the yeast is way out in front of any lacto. I guess my hazy logic drew me to this course with #1 getting a bit more sugar off those grains and #2 trying to use the grain...

I wanted to reuse my yeast from a previous batch which had been dry hopped. I finished batch sparging, boiled and cooled to 60 in 25 minutes. In an effort to clean up the yeast I pumped the cooled wort into the now cooled spent grain, added the slop from the bottom of the previous fermenting...