Search results

I've found keeping the bottles ice cold for a few weeks helps. I had a partial mash Christmas Ale that conditioned for 8 weeks before I stuck a few in the fridge. At room temperature the beer was pretty clear out of the bottle. I poured one after 2 days in the fridge and it was murky looking. I...

I get my OG sample between cooling the wort and transferring it to the fermenter. I use a standard glass test tube and hydrometer. I took FG from a sample siphoned from the fermenter prior to racking to the bottling bucket. The only time I added anything was the corn sugar solution before...

My past brews have included a 60 minute addition and don't suffer the same problem so I considered this as well. My intention was to brew a hoppy beer that wasn't overly bitter - apparently hopbursting can achieve this result. Someone else I spoke to suggested I should've had a 30 or 25 minute...

my strike water is heating up when I crush - the grains may have been sitting for 10 minutes, tops

I thought 152 would be okay too. Can water chemistry cause this type of problem?

Thanks for the replies. I'll check my thermometer and make sure it's accurate. I checked the mash temperature 3 times and gave a little stir and the temp was 152 the entire time. I didn't top off any water because it was a small batch. The sparge water got me up to full volume prior to the boil...

Fairly new to brewing, been lurking quite a while - I was hoping to get some expert advice on how to improve my all-grain homebrew. I brewed a small batch of pale ale. It has a nice aroma, good initial taste, but the finish is very bland and watered down. So much so it's a bit disappointing. I...