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Ok thanks guy it tasted fine I just was worried about the smell.

Has any one ever had there beer stink when the cracked the fermenter open to ball or keg which ever you do? I tasted it and it taste good but man it stinks. I'm thinking its cause its fermented product but not sure if that's it or if it's something else.

Ok what does the rice do?

So I brewed up my hefe the other night and I ended up with a stuck sparge I believe is what it's called where your wort stops draining while you sparge. So I didn't know how to fix it or get it flowing again so I pored it out into another bucket made bigger holes in my drain tube for my mash...

Ok so I should just do the single Infusion thanks for the mash out part I saw on YouTube a guy scooped out some of his grain and wort and put it on his burner in the brew kettle to bring the temp up to the 170 F that it needs to be for the mash out is that ok to do?

Thanks processhead. And that's what I have is a water cooler, I worded that wrong sorry.

Sorry I guess the question is how do I do all of what I wrote that's all the directions say so it comes down to I don't know what the heck I'm doing lol this will be my second all grain but my first one I used beer smith and it gave a dummy proof step by step instruction ie. poor 152 F water...

Ok so how much water do I need per pond of grain cause I boil my water first the put it in the tun then the grains so how do I raise the temp to the 152F with out putting to much water? My mash tone is a 5 gallon plastic water jug.

5.5 lbs weyermann pale wheat malt 4 lbs German pilsner malt 1oz German tettnang(60 mins) this is hops Yeast liquid 3068 weihenstephan Mash traditional multi step Protein rest 122 F for 20 mins Beta sacch rest 149 F for 30 mins Alpha sacch rest 158 F for 30 mins Mashout 170 F for 10 mins...

Lol thanks, ya I'm really happy with how it turned out.

Gonna brew a Bavarian hefe and I'm not sure how to do it the directions say a multi infusion or single infusion doesn't matter but the multi I guess you keep adding water for the different stages. Seeing how I only have a 5 gallon mash tun I don't see how it's possible. So is the single infusion...

It's suppose to be a Scottish heavy but I had my equipment set up wrong in beersmith so I had to change it to a Irish red.

First all grain and it turned out amazing just had to let every one know because I thought it was gonna turn out like ****. It taste alot like a Boston lager.

Lol ok sweet I was just worried if that could cause my bottles to explode or not?

Ok so my beer is slightly carbed in my fermenter secondary. Am I able to bottle it still or am I screwed and have to toss it? Please help. If you need any other questions just ask away.

Here is a pic

I just bought regular copper tubing same size as yours but 20 feet instead and it works great. As for cleaning I just spray it of with hot water and scrub it down with a water mixer of star San. I haven't had any off favors.

80 shillings Scottish ale

And did you age yours at room temp or let it chill in the fridge for awhile so it doesn't over carb

And I don't know if I carmalized I've never heard of carmaling be fore