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I broke off one gallon of stout from my most recent batch. I then boiled a little over a pint of sour for a few minutes to kill the critters and then added it to the fermenter right before pitching. I'm concerned that the pH will be low enough to inhibit proper yeast function and that maybe...

http://www.scientificsocieties.org/jib/default.htm Pretty grand! I'm gonna try to archive as many as I can while we have free access. Cheers!

You won't have extracted tannins with that boil. Your pH would need to be way off as well. Decoction mashing, by the way, requires that 1/3 of the mash grain be actively boiled for several minutes, then stirred back in with the rest of the mash. This is done multiple times. Tannin...

@sanFranBrewer There is an often repeated fear of extracting tannins by squeezing the bag. I don't know how this rumor originated, but I understand that it is intuitively believable and so it makes sense that people would believe it upon hearing it. It isn't true, however. The mash temps...

The equation that matters here: (pre-boil volume) X (pre-boil gravity) = (post-boil volume) X (post-boil gravity) Measuring your preboil volume / gravity allows you to calculate what volume to boil down to in order to hit your intended OG. If you are under density then boil a bit longer...

In case any care how this developed: Now that the beer has had a proper amount of time to condition, it is in fact delicious. I'm surprised to learn that it tasted so flat and transparent just because it hadn't aged enough, but there it is. So this whole thing can be added to the giant pile...

Additionally you shouldn't consider your process to be static and regimented. Rather, realize that there are a certain number of variables that you control, and a few others that you don't. Take preboil gravity readings!!! You can easily hit any gravity if you know your preboil gravity and...

msa8967, I do a dunk sparge in 170 degree water I've heated in a second pot. My mash and boil both occur in the same 5 gallon pot, so I can't mash full volume (4.3 gallon boils). I'm limited to 7lb grain bills (1.25 quarts per lb mash) and my dunk sparge volume is based on bringing my total...

I BIAB. I use a 5 gallon paint strainer bag from home depot. A 2 pack was 3 or 4 dollars. Since I keep it off the bottom of the pot with a vegetable steamer, it is plenty large for 3 gallon batches (4.3 gallon boils in a 5 gallon pot). It's very cheap and easy and my efficiencies have...

Bull, yeah this isn't a very big one. I think the ABV is 5.6ish. That's very nearly what I was shooting for, and I know I've tasted other good hoppy beers in this range, but maybe I should up the grain bill a little next time or else boil longer. My stove top BIAB method doesn't make it super...

Hi Palefire, not a stupid question at all, as I only bottled 5 days ago and the beer is definitely green. I normally wouldn't have posted except that 1) I ALWAYS start drinking my partial mash brews early because I like to directly observe them age and none of them has lacked body this much...

Awesome! Thanks for all of the feedback, guys. jholen, my fermentation seemed healthy. I never took direct measurements of temp, but the temperature in the room was a steady 65, so even if it was a bit warmer than that in the fermenter it should still be okay. I don't know anything about...

I got to crack open my first all grain brew (it's still green) today! It was a dry hopped IPA following a pretty straightforward recipe. I used the stove top BIAB method for small batch all grain. 4 lbs american 2row 2 lbs maris otter (because we had some left over) 1 lb caramel...

Indeed. That will be corrected come brew day :P

Great, that was really helpful. Thanks for the reply. I also have some dry light extract that I've been using for priming, so I think I'll throw some in to supplement the 2 row and liquid extract. I'm glad I ran my changes by the forums before we began. Sounds like my experimentation might...

This is slightly adapted from a recipe available at a local homebrew shop. I'm still a total noob and wanted to get some criticism before we went ahead with this brew. Black Patent malt 1lb Chocolate malt 1lb 2 rows 1lb Light liquid extract 5.75 lbs lactose 1lb Nugget 1 oz pellet...

Thanks for the good points, guys. Wonderbread, the original recipe called for just a quarter pound black patent and .75 pounds chocolate. Since I bought 1lb bags I wondered if I could just use it all, but maybe I'd better not. Also, the 2 rows wasn't called for in the recipe at all, but...

This is slightly adapted from a recipe available at a local homebrew shop. I'm still a total noob and wanted to get some criticism before we went ahead with this brew. Black Patent malt 1lb Chocolate malt 1lb 2 rows 1lb Light liquid extract 5.75 lbs lactose 1lb Nugget 1 oz pellet...

Well I appear to be in the minority but I actually really like the second one as a logo. The first one is a really cool picture, but not as iconic and immediately engaging as the second.

I was also made curious by all the references. What exactly is this other thread?