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I am brewing an ESB. I ended up with about 7 gal. total volume. Gravity of the initial mash was about 1.05 (shooting for 1.048 OG) I dont know what the OG post boil is. Also, first time doing all grain. The last 2.5 gallons of wort collected were extremely thin looking. Normal? I know I sparged...

Couldn't add more water. Mashed for 1:15...sparging now. Not sure how to do a decoction, it will have to be a skill I use next time. Wish me luck

So, first run using my cooler MLT set up. I missed my mash temp by 10 or so degrees (shooting for 152, ended up at 145 or so). In trying to regulate my temp, I also added a bit too much water to the mash, and have ended up with approximately 1.75 qts per pound. Would extending the mash help get...

My amber is starting to come together. The belgian is still watery, and tastes like fruity soap. Also, in bottling, it has turned an odd color. Pale, but almost rose colored. Weird, right? If i bring one on the my LHBS, do youthink they would taste it and help me analyze what went wrong?

my amber is coming out ok. My belgian pale is still watery, and tastes soapy. (in bottle 2 weeks now). Luckily my yield was small, so I only have a case or so to drink. And it is hiiiiiigh octane. 3 of em tonight got me goin' quick.

selfish, shameless bump

1.017, and 1.015...both are watery tasting. The other recipe was 9 lbs of 2-row 1/2 lb Chocolate 1/2 lb 40L crystal California Ale yeast

I ran the grain through an electric mill at my LHBS. I brewed 2 days later. I hit my OG to the T, although I have slight doubts as to the accuracy of my reading. I drank 2 last night to test them, and my guess is they finished at about 5.5-6%, which is just a tad lower than I was expecting...

9 lbs Belgian Pils 2 lbs 2-row 2 oz Golding wy1388

My first 2 all grain batches are bottled and 1 1/2 weeks into it. Everything is ok, but I expect the flavors to develop more as time goes by. One thing that concerns me is that both beers are extremely light bodied, to the point of tasting a bit watery. I used Deathbrewers stove top all grain...

4 1/2 weeks in primary...too long? Also, One of the beers I have in primary calls for dry hopping for 10-14 days. Is there a way to accelerate the process?

gravity is at 1.017 right now..which gives 8% abv. Let it go still?

I have an IPA in primary, and I would like to bottle today. Its been in for 16 days. OG was 1.078, and I don't know what the gravity is now. I don;t have beersmith yet, so I dont know what FG I should be shooting for. Any suggestions?

I checked in water, adjusted for temp, I guess I am okay then. I expected to have lower efficiency, but the extra time must have helped.

I seem to have hit my OG on my first grain batch, to the T, which suprised me. My second one, a Belgian Ale, called for 9 lbs of belgian pils, and an OG of 1.047 or so. I added 2 lbs of 2-row to the recipe, had a bunch of issues in the mash/boil, but still ended up with an OG of 1.06 or so. Does...

Same thing happened to me. I covered it with a sterilized plastic bag, and rubberbanded the top. Everything is A-OK so far.

I found this interesting, in terms of hop characteristics. Hop Profiles and Hops Information From Brew Dudes

So, ran my first ag batch yesterday. I used Deathbrewers method with varying degrees of success. The first was an American Amber. I adjusted my grain bill up to account for the lack of efficiency I would experience. Of course, I did not stop to think about how much volume that actually is. (14...

NAILED MY OG! TO THE T! I'll take luck over skill every time!

recipe bumped up for 60% efficiency was 12.5 lbs. I think I got about 9.5-10 lbs in 3 gal of strike water. I have been mashing now for about 90 minutes. How sweet should the liquor taste? a drop of idophor isn't changing color, but ii know thats a bit unreliable.