Recent content by london1o1

Thanks for all the advice guys. It's a slow process wrought with half-drunken mistakes, but I do actually feel like I'm making progress in my understanding of all-grain brewing, largely thanks to such helpful people on these forums.

I'm pretty sure that was a typo. Sparge was 170F. Mash was ~150F. Still don't understand the "mash out" concept. I believe I fly sparged, in that I definitely didn't work out any calculations ahead of time, and just sparged until I hit my desired preboil volume (6 gallons). But it's also...

I just started brewing all grain, and am still running into some probably pretty basic problems. I just attempted to make a wheat wine, and ended up with an OG of ~1.055 when my intended OG was 1.105. As far as I can figure, there are a couple of things I don't understand that may have led...

I went to the homebrew store and got another vial of WP007 and some DME. Went to my buddy's house where we keep the fermenting beer and took a reading with the hydrometer. It was about 1.060 OG, and when I just checked again it was about 1.020. But my friends swears the airlock never bubbled...

I'll get new yeast from the homebrew shop tomorrow and do all of this. I'll update the thread with new info when I have it. Thanks for your help.

Original Recipe: 5 gallon batch 1.098 SG 88 IBU Mash 122F/30, 150F/90 8 lbs 8.0 oz Pale Malt (2 Row) (3.0 SRM) 48.57 % 8 lbs Wheat Malt, Ger (2.0 SRM) 45.71 % 8.0 oz Caramel Wheat (66.0 SRM) 2.86 % 8.0 oz Honey Malt (25.0 SRM) 2.86 % 1.25 oz Northern Brewer [9.30 %] (60 min) 41.6...

Took gravity reading directly after putting in fermentation buckets. Gravity was about 1.06. Do you mean I need to take another one now to see if it's fermenting without the airlock bubbling? If I'm making a starter using wort from the fermenter, do I use ONLY wort from the fermenter, or do...

I brewed my first all-grain batch about a week ago. We (I brew with a couple other guys) had a couple of major problems. This post is mostly looking for an answer to the second one, but I'd might as well throw the first one in here as well. Problem 1: We were making a wheat wine, so we had...

I checked the stickies, and did some searches, and found videos (BobbyfromNJ is great) for individual projects. But does anyone have a step by step breakdown of exactly what it would involve to build an entire system from scratch. I'm hoping to do something like Bobby's 3 converted 1/2bal...

I'm brewing what was an attempt at a sort of Imperial Oud Bruin. I don't have all the info on me right now, as it's being brewed/fermenting at my brewing partner's house, but it was somewhere in the 8.5% ABV range after primary. The plan was to rack to secondary, and repitch with a Belgian...

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