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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. Y

    New Brewer

    I go by the 3 day rule. When my airlock stops bubbling,I start checking FG. When the FG is stable for 3 days it is safe to say that fermentation is complete.
  2. Y

    Lack of Bitterness?!

    In my limited experience, .5oz at 60 - 1oz at 45 - and .5oz at 30 gives really nice bittering. Since you are using multiple bittering hps, the hardest part is deciding which hops you want to use at each interval. That is only my opinion, and subject to debate. Hope it helps.
  3. Y

    Raising Mash Temp.

    11lb13oz, Thanks everyone. I have read that mash out is not required, and I have never done one before. Essentially, I will be raising the mash temp by sparging around 180 - correct?
  4. Y

    Raising Mash Temp.

    Hi. Anyone know how many gal. of boiling water it takes to raise 3.5 gal. of mash from 150 degrees to 168 degrees at the end of the rest?
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