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Hi, I’ve been brewing for about 5 years, all of those all grain, and have a question about mash volumes and how it would affect the beer. I have a 2 kettle system, I mash in one kettle, and pump my wort into the boil kettle for boiling. My current mash ratio is about 1.9L/lb. I would like to...

Smoked some pork butts for pulled pork. [emoji1417] turned out fantastic.

Now that you mention it, most of the beers I've done that I had an issue with, were pale ales, with only 1oz boil addition of hops. That being said, this could very well be my problem. A recipe I've done several times through the past year would be a 5gal batch 11lbs 2 row 1lb 80 1 hour 153...

I fermented at 67 degrees. I know it was a little short, but airlock activity had long stopped when I kegged it. But it could have just been really slow on those last couple points. On the other hand, I have a pale ale fermenting now where I added less 80L and replaced with 10% sugar. I'm...

Looks infected [emoji85]

Ok, thanks for the tips, will try to adjust my grain bill to something with less crystal malts.

The last AG I did had 9lb 2 row malt/1lb 80L, is that too much? Should I cut it into half? Maybe I'm boiling too hard? Even if I make a lighter extract beer, my finished beer is usually pretty dark, along the lines of a brown ale color. I only made a yeast starter because I was doing a couple...

I guess I didn't know that. I have always mashed at 153-154deg, because that's what most of the recipes called for.

First time poster here. A little background, have been brewing about 2 years, started out with electric BIAB setup which I still use, have done about 20 or so batches. I've been trying to really work on consistency, water profiles/PH, and so on. A common problem I've had with most of my beers...

I'm in!

24014 5.5 gal IPA 6 gal brown ale 24025.5