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Thanks for the replies, guys. It's pretty unlikely that I mis-measured the ingredients, just because of the way they were packaged -- even if I had screwed up the tare function, I couldn't have been off by much, because I know how many bags I used. So the unmixed top-off water theory seems more...

I just brewed a partial mash version of BierMuncher's Black Perl Porter. This was my second time brewing this beer; the first time went perfectly. This time, however, I'm getting some ridiculous gravity readings for the OG, and I just wanted to check with you guys that they couldn't possibly be...

I literally use a coat hanger. Just make sure it has NO PAINT ON IT (that sucked), break it into two or three pieces, and bend them to the desired shape. They go right on the burner, between the element and whatever your heating. Works really well at preventing scorching, both in the flask and...

This was an experiment to see what Argentine Cascades are like, and also my first stovetop all-grain. The result is strange but drinkable. The aroma really pops. In retrospect, I would tone down the Argentine Cascades a bit -- as brewed, the aftertaste can have an almost aspirin-like bitterness...

Can I assume that the secondary was a bucket, or is there some trick to getting a 4 pound bag of strawberries into and out of a carboy?

My partial mash version of this recipe (two pages up in this thread) turned out freaking great! Thanks BM! I chose this recipe as the first one for my new kegging setup, and it came out beautifully. The first pour was crystal clear! Anyway, just wanted to show it off :)... and also...

As I understand it, 12 psi is 12 psi regardless of the volume occupied, and so it should have worked. You're sure the regulator and tank were open the whole time?

That's very interesting. Ah, I see. So you're basically just pressurizing the gas line up to the disconnect, and since that is a much smaller volume, it will settle on whatever the cold-temperature equilibrium is much faster. Cool.

OK, cool, so it doesn't seem to be unusual -- I'd just never heard of it in my pre-kegging research. I've already bumped the output back up to 12psi. I'm curious about the mechanism behind this, though. Is it just the thermodynamics of the keg-side gas, or does the regulator's diaphram get...

I was thinking about that, but since the regulator is open, wouldn't new gas immediately flow in from the tank, maintaining a constant pressure of 12psi as the beer absorbs co2? I thought that was the whole point of the set-and-forget method. If you've seen this before, that's reassuring. Did...

So I just kegged a batch for the first time yesterday, and I'm trying to force carbonate it with the set-and-forget method. I put the keg & tank/regulator in the fridge at about 5:30pm yesterday and set the keg-side pressure to about 12.5 psi, tank and regulator open. I checked on it at...

Wait -- I assumed that if the kegs are "reconditioned" the o-rings should be new, right?

I also just brewed a partial mash of this today. Won't be able to tell you for several weeks whether it's "watery" as you say. Mouthfeel is apparently a pretty complicated thing, being a lot more than just finishing gravity, so it's hard to say what could be wrong (if anything, really). Your...

I've had a similar experience with that same yeast. Brewed a saison which started out fine, but has actually gotten more diacetyl notes as it sits in the bottles... it's very noticeable now after about 8 months in bottle.

Cool, thanks for the advice, Yooper. I agree that the delicate balance of a cream ale calls for some caution, but I found this thread on another board where a number of people report using S-23 at ale temperatures with some success (in cream ales, even), so I think I'll go ahead and give it a...

So as I understand it, California Common and Cream Ale are the two American beer styles made by fermenting lager yeasts at ale temperatures (frequently, anyway; see the wiki). I was thinking of brewing a cream ale in the next week or so, and would like to try this technique. My question is...

https://www.homebrewtalk.com/f39/vs-pro-con-analysis-109318/ Also, some people use a bucket for primary because the headspace is desirable while the fermentation is vigorous, but a carboy for secondary, because a large headspace increases risk of oxidization while the fermentation is slow or...

Very interesting! Maybe beer tools pro is a little off then, or I'm just not using it right... it's definitely treating the extract as 100% efficient (ie, changing the efficiency for an all-extract brew has no effect on predicted OG). Perhaps it's assuming the extract has a different potential...

I definitely ended with 5 gallons. In fact, I added water a bit over 5 gal in an effort to lower the gravity (my poor yeast!). So something probably went wrong with the DME... though I mixed it pretty well (this is my 6th batch), and didn't notice any "floaties" during the boil. Actually, if...

I just tried this method tonight, with some modification. I only have one kettle, so after mashing, I racked the "first runnings" to a bucket, then lautered in the kettle and racked the first runnings back into the kettle once the grains were removed. I'm a little stymied by my hydrometer...