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Sadly, I did not. I did not have a chance to get to the brew shop nor did I have a good time to brew it... but I did buy some beer to drink either in celebration or to drown my sorrows :mug:

I don't remember how mine looked, but it was one of the best beers I ever brewed. Have you got to taste the first batch yet?

Does this exceed the 200 gallons per household yearly max?

Frat party? Are you going to brew a Natural Ice clone? :D

The mouse just wanted a sip of beer

Hello, I want some Donald Trump Victory beer. Is there anything that will taste ok on November 8th if I start it this week?

I made a 1 gallon, this recipe is scaled to 5 gallons.

Yes I cooled the whole thing to 60 degrees. Now I am thinking though, the hydrometer was not that cold, it was really hot here saturday night. I guess there is no point speculating like this. I will have to try again and pay very close attention. I will definitely inspect my grains after...

Haha, old maids? I like that. I will inspect my crush next time I am in there. On another note, that beer is fermenting now and it was the most rapidly starting, and most violent fermentation I have ever had. So i am starting to wonder if somehow the gravity measured incorrectly. I checked my...

Ok, I think I did not read clearly. I think I read to add boiling water to raise the mash temp for the mash out, and maybe I just stopped reading there, and in my mind I thought "the hotter the better"... :( Now I feel dumb. I will read my book more carefully. I have 2, one is charlie...

Oh boy, I think I need to read my book more, or pay better attention :drunk: Thank you

I have books on brewing, and I have been doing this for the last 15 batches with no problems. In my books on brewing, it says mash out = add boiling water to denature the enzymes. So I am not supposed to add boiling water ever, not even the first time to mash out? And if I am only supposed to...

Nothing else was different for this batch, that is why I am wondering if it was the grain mill at the brew shop. I didn't measure my pre-boil gravity either. Maybe I will try one more batch and see what happens, or maybe I can mill my grains twice.

Hmm... I am not recirculating the wort, I drained the wort and added in fresh boiling water. I was just trying to get more sugar out of the grain. I didn't know water could raise the ph. Why does adding water raise the ph? Does the hot water interact with the grain or something?

I just brewed a batch and got 50% efficiency. I am starting to think it may have been the crush after reading some other posts here. But I have a question about my mashing methodology. I did the normal mash for 75 minutes then drained it, then added boiling water in and stirred up all the...

Is this one ready yet? I am wondering if it was super hoppy or what, because I am currently putting together an imperial IPA and trying to decide how much to hop it. Thank you buddy

From what I gather, sounds like much ado about nothing, worrying about filtering lipids. I will just make sure not to recycle my wort for 24 hours. Thanks for all the in depth comments about this every buddy.

Drink the wort and recycle it back into the mash tun :confused:

Maybe I can try an experiment. I will make two identical batches, one with extreme "vorlaufing" the entire wort a few times, and another time with zero vorlauf. When I say identical I mean as identical as I can. I might try this, if I do I will post a new thread with my experiment first.

This is where my issue is, I don't have an easy (lazy man's) way to gently pour the wort or sparge water over a spoon. I currently drain off some into a small pot with a handle and try to trickle it out onto a serving spoon above the grain but it takes a long time and is a pain. So I just want...