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I was surprised at the loss also. Blow off tube is only ~1 inch below the neck of the 6.5 gallon carboy. Started with exactly 5 gallons and now am barely above the 4 gallon mark. In 2+ years of brewing have never had fermentation this violent. The starsan bucket the blowoff tube goes into...

I'll be doing my second all grain in a few weeks so hopefully it goes better. As a side note got wicked crazy fermentation 24 hours later and lost 1 gallon thru the blowoff tube, add in a gallon of true and I'm netting 3 gallons from this brew.

So finished my first all grain yesterday and as I predicted I messed up a little. End result I have ~5 gallons of a Wheat beer in the carboy with active fermentation, but my efficiency was terrible. The first mistake I made was putting all 4 gallons into my preheated Mash tun. After adding...

Not too concerned with the welded handles as I will only be doing 5 gallon batches right now and will be able to cool and auto siphon into my fermenter from the burner. I have another kettle that I will be using for my mash water. I guess when I want to do 10 gallon batches I'll have to make a...

Every time I read one of the craigslist deals I would think why can't I find a deal like that. Well I finally did (a friend pointed the listing out). https://charlotte.craigslist.org/for/4842890617.html I got the whole lot for 200. My friend who pointed it out is taking the 2 carboy's and...

+1 on putting it in at flame out, that's what I do after a quick dunk in Starsan.

I posted this in the Extract thread but thought I would cross-post here. I have been brewing for 2 years but this is my first recipe so I thought it would be appropriate to cross post here as I am a beginner in this field. So I put together my first recipe - a Chocolate Milk stout and would...

So I put together my first recipe - a Chocolate Milk stout and would love some input as I can go in 2 directions with this brew, here it is : • 6 lbs. Dark DME • 8 oz. Black Malt • 8 oz. Chocolate Malt • 4 oz. Carapils • 2 oz. Roasted Barley • 1 oz. East Kent Goldings @ 60 min • 1 oz...

Real nice! Sent from my iPad using Home Brew

Should be fine. Just follow your hop schedule once the foam subsides. Sent from my iPad using Home Brew

I decide to start cold crashing last night. It came down to 1.022 and the target was 1.010-1.016 so not that far off considering the additional 1.5 lbs of DME.

Thanks for the replies. From some additional reading it looks like most people feel the champagne yeast doesn't do much. Sounds like I just need to proceed and see how it is once carbed up. Sent from my iPad using Home Brew

So either try another yeast and possibly dry it out or let it ride and have it a little sweet.

Brewed an Irish red on 3/23 and it seem to have stuck. Extract kit that used Winsdor yeast. I added an extra 1.5 lbs of DME that I had and hit a SG of 1.072. Have taken 2 readings 3 days apart and am stuck at 1.024. I just gave it a shake and upped the temp to try and get the yeast moving...

I never use an airlock, always just leave a blow-off into a bucket of starsan.

So I kegged last weekend and was going to brew the next day and pitch on top of the yeast cake. I didn't get a chance to brew and the carboy has been sitting in the closet for 10 days. I left some of the beer on top of the cake with an air lock in the carboy. I'm brewing now and am wondering...

Maybe I'm missing something but what is the problem using 3 psi if it gives you the pour you want? I force carb over the course of 3 days, drop my pressure to 3 psi and drink. Keg does not go flat, I have a double IPA that has been in the keg for a month and is just as carved now as it was...

3 psi is what I serve at and have no issues with beer going flat.

Funny I am having the same with sa05 on my last batch. Never had that happen on my previous dozen brews using that yeast. I actually started a similar thread.

I'm not stressed, just trying to gain an understanding of something that is different than previous batches. I suspect it might have something to do with the mistake I made. The beer is going to sit till next week and then be transfered to my keg and I'm sure it will be fine.