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Wondering where to go from here.... I have read a ton on mash efficiency.....I have consistently gotten low efficiency from batch sparging and can't really nail down the cause other than the crush. I set my Barley Crusher at .034 and have tried going smaller than that only to find that the...

THE best thing you could do is to find an experienced brewer in your area. Not the guy who has made 5 batches now and is your friend, but the guy who has brewed for 5-20 years and who has some accolades behind him (read BJCP credentials or has won numerous awards brewing himself. I wish I...

That sucks. I have moved away from them just because I feel a milk crate or file basket (from an office supply store) is easier to carry and gives me more control. I have used better bottles for a couple years now as well as the risk of broken glass is just not worth it IMO. I used to carry...

I would go with 5-10% of the grain bill starting at 5% and work up. Carapils is very light and will not change the beer's color. Or you could use say .5 lb wheat malt and .5 lb carapils. That is what I would use with say a 12 lb grain bill. In most cases I have found that in most recipes...

"Now that's funny....I don't care who you are....... " :mug:

Depends on if your mash tun is inside or outside(cold). I go about 5-7 degrees hotter than what the software calls for, pour in the water at say 168 deg and put the lid on for ten minutes. The cold mash tun should absorb about 5 degrees or so. Once the tun absorbs all the heat it can you...

Better bottles, my friend. This is all :)

Actually yes it would. If you store your glasses frosted (in the freezer) you will get more foaming. Try getting a glass very clean. Clean it with salt (scrub good) then rinse well. Use a glass that is room temp and dry, or run the glass under very cold water then drain the glass and fill...

Try and keep 1gal head-space in the fermentor. If you are doing 5 gal batch, use 6 or 6.5 gal bucket/carboy and do not fill above 5gal mark. Blowoff is needed for the first three days for sure, just use it everytime then no real worries. The easier CO2 can get out (read: large diameter...

Thanks Yooper and Aiptasia. Got to be not enough conditioning time then. The beer fermented for 4-5 weeks, and with plenty of yeast. It was done fermenting for sure. I usually keg and this is my first bottled batch in years. Maybe just need to give it a few more weeks. It is at almost three...

No problem here, you can pitch cold right out of the fridge. Cold yeast to room temp beer is fine. The other way around and the yeasties go to sleep. :D

Hey Vets, Just bottled a batch of a blonde ale and each bottle has a slight apple taste. What could be the cause ?? The details - Blonde ale -- low OG came in about 1.038 used US-05 yeast. Was only 3 gal batch and pitched a whole 11g pack of yeast. Sanitation was good in my mind...

Your lucky, mine hates beer that is not sweet and tastes like a candy bar. Just stay stupid woman. :mug:

Toss it. Don't "try it you might like it" like others have said. Brush up on your sanitation and get another batch going, or if possible have a local experienced homebrewer brew with you to make sure you are following all the correct steps. We all have made batches that were not good...

+1 I do this. Takes 10 seconds to rinse the bottles after you pour them.

Me too. Why mess with them. Just rinse out your bottles after you pour them and there is never any problem.

1 month in primary is no big deal. Biggest lesson I learned was not to rush the beer to kegging. Used to do it in 10 days max. That was a mistake. :drunk:

PBW and Star-San. You won't find anything better. Just start out with the best and you never have to upgrade. Ask me about that. :mug:

Normally I would not comment on this but I think the "vets" to whom some get their answers from are a bit over the top and quite harsh on new brewer questions. A few in particular think it's a bother or a burden to answer a beginner's question. Really?? Then don't answer it. As a new brewer a...

Hey All, I have made over 100+ batches now and seem to think I know a thing or two about brewing. BUT --- I just made an Amber Ale dry hopped it and all....let it sit 3 weeks in primary and then kegged it..... IT was a Dumper.... I sampled it over 6 weeks+ in the keg at different intervals...