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I'm making a saison with white labs 565,and my OG was 1.063.After 9 days at about 78 degrees I'm down to 1.015.I gave a good shake 2 days ago and did not revive fermentation.Should I try to get the temp up to dry it out some more ?

OK,I got it bottled and it yielded 36 12oz. bottles.When I siphoned into the bottling bucket I used a small strainer to get out some of the larger pieces that were falling from the top.Beersmith says I'll end up at 6.92% alcohol.Didn't have any way to cold crash,but thanks for the suggestions...

Well,after 1 week in primary and two weeks in secondary and dry hopping I'm ready to bottle.But there are a lot of very fine suspended particles in it.I don't think I want this in the beer.Any ideas on what I should do.

Well,I finished brewing it and I wanted to give any one that is interested an update.The first issue I had was my mash was losing heat,so I deceided to add about 1 gal. of hot water to it to get the temp back up to 154.And I deducted this 1 gal. from the batch sparge water.This all yielded about...

I'm using a 5 gallon batch size in beersmith,should I change that to 6 gallon ?

I really appreciate all the input.The kit just arrived from UPS.And I may be crazy but I am going to brew it tomorrow.I think I'll use the Single infusion,med. body,batch sparge for the mash profile on beersmith.Or should I use the light body?

Which mash profile in brewsmith do you guys think I should use?

I'm new to all grain and I'm brewing a batch of Pliny the Elder from AHB tomorrow.I'm using brewsmith and I'm not sure which mash profile to select.My equipment is 48qt. cooler and 8.75 gal. brewpot.Also,should I lower the brewhouse efficiency since I don't have extra grain to compensate for...

I have searched this site but I'm still a little unsure.What is the ideal cooler to make a mash tun to do high gravity brews using the batch sparge method ?I'm leaning towards the 36 qt. Coleman extreme.

I've been doing a full boil extract brewing method,using a 25ft. 3/8 inch copper imersion chiller.My brew pot is 35 qts. 14 1/4 inch diameter and 11 1/4tall.My cool down times have been about 40 minutes to get the wort to 80 degrees.This seems too long based on what I've read.Anyone have any...

I just brewed an extract kit from Austin Home Brew and put it in the fermenter.It is Sam Smith's Oatmeal Stout kit and the OG was 1.052(exactly what was reccomended).It started fermenting fairly vigorously within 7 hours and continued for a total of about 24 hours.Now it appears the yeast has...

I have a ring of krausen stuck around the inside of my carboy,and there is none on the surface of the wort.Can I go ahead and siphon to a bottling bucket leaving this ring of krausen in there ?Its been fermenting 2 weeks with an OG of 1.051 and a FG of 1.011.

I'm not a very experienced brewer but I have been a chef for many years and I do know that ,in cooking, aluminum pots heat up nice and evenly but can change the flavor of the food,especially if they have been used to cook starchy foods because the starches can accumulate in the pores of the...