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Will make that change. Thanks for the suggestion.

1 step and starsan. Didnt rinse either. I always use the in slightly lower concentrations then the say and just soak for a bit. Might be that but I can't think of anything I did different with this batch then previously. I'm pretty confident in my cleanliness procedures.

Correct

Well. Looking back at my notes 3.5 gallons water 1oz bittering 1oz aroma ( didn't note actual hop) 6lbs wheat extract Pretty sure I didn't mess anything up. Hadn't been drinking or anything. Maybe old extract kit or something. I have found I am not very happy with my LHBS. The first 4...

I brewed a hef about 3 Weeks ago. For some reason ( swmbo wanted to clean kitchen and i was told to hurry) I decided to go with the alternate brewing instructions on the kit from my LHBS which were: No specialty grains Boil Add bittering hops 10 min Add flavoring hops 5 min later Add...

Thanks What I thought but just hadn't seem a kraussen last that long for me yet with that much activity still going on.

I am assuming all is still ok buy figured I'd ask. Brewed a hef last saturday and all went well. Fermentation took about 16-18hours to begin so by midday Sunday was going strong. Well it's still going pretty strong 6 days later with a 3inch still present. Any reason to be concerned?

I have and Irish Red that I kegged about 2 weeks ago, it is finally carbed up nice but still doesn't have much flavor. It doesn't taste bad per say, just light I guess. Should I continue to let it set in the fridge or move it out and try it again in a few weeks? Will I need to recarb at that...

I am in the process of brewing a Hefe and just have a question about ferment/conditioning time. It seems one of the reason people like hefes is the quick turn around time. But I am trying to have patience with things. So what is the best fermentor time? I have seen some threads with 2...

Thanks for the quick reply.

Thanks for the info, and support. I figured that'd be the answer I got but figured a little bandwidth was better then a night worrying about it and fiddling with the kegging carb process.

My Irish red which spent 3 weeks in primary and a week in secondary because I needed the primary tastes pretty watery. Not much flavor. OG was 1.04 final is 1.008. Not sure what I've done wrong here. This is an extract btw. Kinds disappointed for my St. Paddys brew. Maybe it'll flavor...

Last tuesday i started my starter batch, with the intention of brewing on Thursday, well things got busy and I didn't get a chance to brew then and completely forgot about the starter in the closet. Would that one still be viable or am I better off just dumping and starting a new one...

Anyone know a place to pick up fermenting type buckets at like a sams club or similar. Was wanting to do some brewing soon and the closest LHBS is about an hour away and I never get to make it out there, and ordering online just takes a while.

one of the things that I find difficult, is that I spend the day reading information, and when I go home I want to "DO" something, homebrew related, since both my primaries are full, I think should I rack one to secondary so I can brew another batch. Should I leave it alone and just drink some...

So I am 4 batches into my brewing existance. First two were ok, nothing special as I am sure I hurried the process along too quickly by following the instructions giving with the brew (all extract kits so far). Fermented a 4 days moved to secondary 3 days bottled first batch waited 2 weeks...

5843 + 5gal Witt +5 Nut Brown Ale +5 Irish Red +5 English Bitter = 5863

fairly straight forward, been looking around and don't know if 1 place is better then another then another.

thanks for the quick reply. lowering the temp from say the higher end (75) to mid to low 60's would that increase fermenting time? If so is that how it gives better results? I am sure I am not the only one who tries to rush things at the begining, but my thought obviously on the first few...

I am relatively new to this brewing experience (4 batches of extract so far). I have spent alot of time reading and trying to understand the best procedures and I see alot of refrences to fermentation temp being one of those "important" things to getting good results. Now is there a certain...