Recent content by wine5150

The temp is at 153 I started at 160 because I thought the grain would absorb some of the heat, and it did. When I go to sparge I'm going to use 168 degree water. I am confused about how to sparge for 168 minutes? This is considered Continuous Sparging, or am I misreading it?

Thanks for the website it helped me out alot.

I ment after the mash. Sorry I wasn't clear. I have the grains at 160 right now and im making the wort. I didn't know what to do with the dry hopping. Glad I asked!

Ok so heres the recipe. It is my first time brewing a all grain beer. Recipe Type: All Grain Yeast: WLP002 - or English Ale Equivalent Batch Size (Gallons): 5.5 Original Gravity: 1.066 Final Gravity: 1.010 IBU: 81 Boiling Time (Minutes): 75 Color: 8.5 Primary...

Nope the fermenter has stayed in the same place the whole time. I have it in a 6 GAL white bucket

By the way this site is AWESOME! I love all the responses! Thanks Guys and Gals!

Yeah I have a hydrometer, I thought I didn't want to disturb the batch until it was done fermenting? Also why would the fermenting start out fine for a week and then get violent?

Does anyone have or know where I could search for a Sierra Nevada crystal wheat recipe?

OK so I'm a NEWBIE and this is my first beer, it is a Dos Equix lager. Everything has been going great for the first week in the primary. Today I was going to put it into the secondary because that is what the recipe said to do. When I checked on the brew the air lock bubbler had spewed foam and...