Recent content by TheJadedDog

If you are actually washing your yeast, you should be okay for at least another batch or two. If all you are doing is repitching on the yeast cake, you'll need to repitch something else with a high gravity methinks (but I could be totally wrong).

No, not giving up brewing, just scaling back due to time/space constraints.

Hey gang, I've got the following items I am looking to get rid of: (2) Cases Amber Flippers (1) 5 Gallon Carboy (1) 6.5 Gallon Carboy (1) 1 Gallon Jug (Clear) (3) 1/2 Gallon Jugs (Amber) (11) 1 Quart Mason Jars (Clear) Taking best offers. I'm in the Boston area and willing to meet-up...

Congrats on being able to diagnose your issue, that's a huge step in becoming a better brewer. And yeah, sounds like your beers are going to be a lost cause.

Absolutely! Just make sure you adjust the hops to account for your boil size if you make any changes to that. You shouldn't need to adjust the grain bill on the specialty grains at all though. Edit: A special thanks to Rick500 for answering questions in this thread, I have been derelict in...

When I started I kept track of absolutely everything. Now I only keep track of things which vary from brew to brew (which isn't much once you have a consistent process going) or when something deviated from my typical procedure.

I used a small hole saw, worked like a charm.

You are right about the honey, it takes a long long time to ferment. Just leave it be for at least another week before messing with it again. Warming it a bit won't hurt as long as it's not a huge temperature spike but you're probably fine as it, just needs time.

Yeah, I was relegated to doing partial mash due to the exact problems you describe. Basically I mashed as much grain as possible, and added the remaining fermentables via extra light DME. Worked pretty well and with a 4 gallon boil you'll be able to get most of your fermentables from the grain...

Anyone got a water report for Boston/Cambridge water?

Here's what i do, I chill my 3g wort, add to fermenter, top off with 2g bottled water, shake the you-know-what out of the whole thing, then take my hydrometer reading and pitch the yeast.

Sounds perfectly normal to me. Every fermentation is different, some are done in 24 hours, some take weeks. Just leave it be for at least 2 weeks, then start checking on it.

Are you sure you are opening the tap all the way? That's the only thing I can think of.

The ProMash recommendation was more to do with creating your own recipes and less to do with the OP's specific question. How much base malt you need depends on what adjuncts you are using, how much of them you are using, the size of your mash, ect...

Well, the first question you have to answer is how much grain you are able to mash. You determine this really by figuring out how much water you can boil. From there, the trick it to retain the relative ratio of the various types of grain bearing in mind that your extract is really only...