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It was american ale yeast. I think i have had it happen before as well though

hello, I was just curious what the reason for getting a pack of wyeast that is already bulging is? I hadent smacked it yet and could tell the packet inside was still unbroken. Does this mean it was exposed to high temps? could the yeast be contaminated? It was pretty hard to smack in this state...

Thanks for the information. Has anyone else ever made a brew that had a OG of 1.03 and FG of 1.01? Considering it was supposed to be 1.05 OG. Should I bother to do what I was going to wait a while and keg it? or just try again?

So you are saying if i have like 2 quarts to much to just boil it for another 30 min (assuming thats what it takes to burn off the 2 quarts?)

Well i had 1.032 post boil at around 65-70 degrees. I used the beersmith calcs for my strike water but it was way off, i warmed up my mash tun with some hot water before I dont know if that was the problem? Anyway it said to put the water in a 167 to get it down to 152 when i add the grains...

If i miss my mark that much (around .025 G) will it taste much different or just be lower abv?

What is a stuck sparge exactly? the liquid not being able to go through? Does a stuck sparge happen often with 50% wheat?

Well today was my first all grain batch. I did a wheat beer with 4.5 lbs of wheat and 5 lbs of 2 row which was more than called for i did everything that i thought i was supposed to do my grain temp was a little high at first. my target was 152 and it took me 15min to get it down from 160 I...

well i think my thermometer was broken

OK so i just used my chiller... It made me very sad. It is taking forever to get from 120 to 80 ive dropped from 120 to 110 in the last 20 min... its 3/8ths and is about a foot in diameter with 7 coils laying on top of eachother about. why is it taking so long? I know its not 1/2 and 50 feet but...

Also did the apples put a lot of floaties in the beer? Did you just go from the primary to the keg? I know wheat shouldnt be clear but just curious.

This sounds really interesting did anyone else try this out? I was going to do a basic wheat with a lb of honey malt and .5lbs of honey. How did the .75lbs of honey malt go? Was there obvious honey taste? I might try throwing some apples in as well:)

I see the hops at 75min any reason to go more than 60?

I was looking for a honey wheat all grain that is simple. This will be my first all grain batch. I didn't see to many options. there was a multi step mash for one, which i want to do a single infusion for my first. Can anyone point me to a good 5 gal batch all grain honey wheat recipe? If...

I still dont know to much but i would figure 8 oz of that wouldnt change much. Only one way to find out!

I am also interested in the BBoPP I live in the springs and have been brewing going on 2 years now but still feel pretty new. I am going crazy though and want some people to talk beer with! I have been listening to about 5 hours of craft brew podcasts each day for about the last week haha. I...

It sounds like it would be much easier if someone donated http://morebeer.com/view_product/10775/103797/75_Gallon_Conical_Fermenter_-_Heated_and_Cooled to the cause. :)

would i put the brewbelt on my kegged beer? Also why would i need the refrigerator? I made a thermostat so i can control my temp. normally i keep it 40-43 degrees F i hear you should lager at 36 or so. is it ok to dispense kegged beer that cold?

Warm isnt my problem. My house gets up to 90 degrees at times but usually sits at 80 I can do some ales downstairs but I really cant control my temp

I was wondering if anyone uses the chest freezer they have for their kegs for the ferm chamber as well? I currently have 3 fridges/freezers in the house already and 5 roommates so no room for a second brewing fridge. How cold could i dispense at? Would i be able to lager and dispense?