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I have always transferred my chilled wort from the boiling pot to the carbouy with a siphon, leaving a pint or two of trub and hops sludge behind. Lately though I have been pouring the chilled wort through a funnel lined with a mesh bag. It seems to airate the wort very well, and when the bag...

I do a single step infusion mash and I usually hit a temperature of 152-156 and my beers end up a little sweet for my taste. So, I'm trying a mash at 148 today. How low can I go and still get full starch conversion? I know I have to mash longer at lower temperatures, but how low is too low...

I've read many threads about yeast starters, and they all say pretty much the same thing, but what I am wondering is what would be the difference in flavor between a batch made with a yeast starter and a batch made with just an Activator pack? Without just saying "it's better", what are the...

I finally made a MLT out of a 5 gallon Igloo drink cooler and a 9" SS false bottom and attemped my first real fly sparge. It stuck badly after 4 quarts of recirculation and 4 quarts of run-off. The grain bed was completely compacted, like a 8" thick concrete disc. I use a Corona grain mill...

A question for anyone who uses a 5 gallon round cooler with a 9" stainless steel domed false bottom as a mash-lauter tun: I know this is a common all-grain brewing equipment configuration, but what is the best way to mix the grains and hot water? Do you put the water in first and slowly add...

What was the longest you have waited for your yeast to take off after pitching? I brewed on Saturday, and it was Tuesday night befor the yeast finally started to go. I had a 7 1/2 month old pouch of Wyeast activator, I only gave it 6 hours after smacking, I should have gave it three days and...

Hello, I'm an avid all-grain brewer in Victoria BC, I use very simple and minimal equipment, I use very basic recipies and procedures, and I try to make my beer as authentic as possible. Lately I have been brewing California Common and Pale Ale. I Like the California Common because it's a...