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This is probably too late EdWort but in a recent brew, I ran flaked barley through the mill and most of it came out floured. It gummed up the mash a good bit and really slowed the sparge process. LHBS guy told me I shouldn't crush it afterwards. Thanks for the timely advice, bro! Oh wait...

Three good points - thanks!

Going to brew an Irish Red Ale tonight and I wanted to throw this recipe out for starters and then see if there are any suggestions or modifications. Grain Bill 8# Maris Otter .75# Flaked Barley 0.5# Crystal (80L) 0.25# Chocolate 1oz Golding (Bittering) 1oz Golding (Finish) Been...

I have an advantage in that I brew with a friend all the time so our system works with four hands. I'm not sure it would be efficient for solo brewers. We are doing full boils and cool by placing the boil pot in my sink. 2 bags of ice are poured around the outside of the pot. We add lots...

Final update from my brew. Primary 2 weeks (13 days before krausen fell) Secondary 1 week. Bottled / Conditioned 4 weeks. This brew ended up fine. Nothing abnormal in taste or odor. I guess it was just one of those things.

The Pearland water report will work as it is Houston water supply. You can download it from the city website. The are minor differences in the DBPs but not significant. Lots of Chloride lots of sulfur off tastes. Go Oilers and use other water for your brews. We tried the tap water once and...

Hey all ---- 14 days after pitching.... Gravity has been the same for 8 days.... Krausen finally fell during the day. So ... No worries.

Thanks guys. The Gravity is 1.014 after 7 days and still has the krausen. I'm planning not to rack the beer until it does subside even though it is finished. Deathbrewer or Rick91981 - how long did it take to finally subside? What yeast did you use? Thanks again - always nice to know...

More specifically, the fermentation seems to be finished and the krausen has not subsided. I have not experienced this before and don't know if my brew is telling me something.:confused:

Hey all, Brewed Sunday night - strong activity Monday morning and was petering out by Tuesday. I was out of town until last night and came home to see the krausen still holding on strong. A good 2+ inches thick. I haven't seen this before. Brown Ale OG 1.045 - FG 1.01X (can't see...

I boil the sugar and water and cool to room temp while preparing to bottle. I pour the syrup into the stream of the siphon. I allow both flows to impact the wall of the carboy so they mix without aerating. Ambient temp is 70F. I guess this is just one of those things I should just say...

Good point. I add the priming sugar in a slow pour while transfering from the secondary to mix thoroughly. I really can't think of anything other than the two options I mentioned other than lazy yeast that need a little slapping around.

I certainly agree in patience while aging. I still sample every 3 days after 3 weeks conditioning for first time recipes. Yet, perhaps I didn't articulate what happened with this brew effectively. Three weeks after bottling, the beer had no noticable carbonation. After resuspending the...

Hey all, Chronology of a recent batch - Fat Tire Clone OG 1.052 1wk primary SG 1.013 3 wk secondary (missed a week with a trip) Bottled (primed the batch with dextrose 3/4 cup to 5 gal beer) 3 wk conditioning Ok... so I chilled a few and the beer was flat. (Bad deal with buddies...

I had the same problem before I had an auto siphon and I assure you it will make the problem go away. Of course, gravity has to be on your side. Transfer from high to low. Buy the auto siphon - easy $10 for easy siphoning.

I often pray "Lord give me patience and I mean NOW." ;) Thanks to all.

I thought as much. It's that patience thing, right? Oh, thanks for the advice.

Hi guys. Been lurking while learning a new craft. Recently tried my first non-canned beer which was an English Brown. So I used some grain and added hop pellets during the boil. The brew has been in the fermentor for 5 days and I can see the hop debris suspended mostly on the surface and...