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Moved thread to to another location. https://www.homebrewtalk.com/f13/ipa-mash-temp-hop-schedule-advice-218929/#post2563791

I just transferred from primary to secondary... it stunk like a chemical. Tasted just like it smelled. In fact the taste stained my tongue and was hard to get off. So I did what any homebrewer would do. I boiled the spices and threw everything into the secondary like the recipe said. I will...

UPDATE: As of now it has picked up to a vigorous bubble in the airlock and what is being pushed out is smelling sweeter and less like tomatoes than before. I'll NEVER doubt the yeast again :D

Thanks guys. This was supposed to be a gift for someone, so I guess time will tell if they open their favorite kind of beer for Christmas or that programmable coffee pot they always wanted...... LOL

You're right, its all out of my hands now and we'll see what the final product yields. Thanks for the reassurance.

I'll do my best to try and make a long story short...... I am brewing a pumkin ale from canned puree (Libby's) and I added half to the boil and the other half to the primary as the recipe directed. Q1 - Should I have baked the puree before adding it? Q2 - Is the puree contaminated or is...

I'll do my best to try and make a long story short...... I am brewing a pumkin ale from canned puree (Libby's) and I added half to the boil and the other half to the primary as the recipe directed. Q1 - Should I have baked the puree before adding it? Q2 - Is the puree contaminated or is...

Also I cut this recipe down 70% from a 5 gallon extract.

Target OG = 1.058 - 1.060 Measured OG = 1.055 Target FG = 1.014 - 1.016 Measured FG = 1.011 Potential ABV 6% Calculated ABV 5.78% 5.5 oz Crystal 80L 1.5 oz American Black Patent 6.50 LB American Two-row Pale -------------------------------------------- 1.5 cups Honey to Boil I should...

That could explain the lower spice presentation since I used a higher grain to extract ratio in my conversion. I'll try Papazian's ratio for my next batch. Thanks, Dogphish I figured out the amount of grains using both methods and I used about 1.5LBS more grain for the same recipe.... That...

I brewed a Spiced Winter Ale using extract that is tasting great. I tried converting this recipe to all-grain using the basic formula of: 1 lb of grain = .75 LME = .6 DME. My all-grain version doesn't taste as sweet or spicey as the extract version. Do I have to adjust the spice and honey...

Just brewed my 1st all grain beer.....Sierra Nevada Pale Ale CLONE. BIAB style. Almost 80% efficiency!! Now in the primary :D

Gruit... hmmmm. I will check this out. Thanks malkore. Gruit seems to be the "anti-hop" version of beer. Kinda like McGyver beer in a sense.

I was just thinking of what I can brew with that's in my cupboard. If you boil tea too long it gets very bitter, so I assume you can use it for bittering? maybe? Then what about flavored teas to substitute for the aroma and flavoring hops.... has anyone tried this?

Thanks Bob. I'll try to capture and repitch with my next batch and see how it goes.

kpr121.... just the answer I was looking for. Thanks a million.

Bob, It makes sense to clean them up and prepare them for the next round. So when the yeast is harvested, what is the method used to calculate/estimate how many you actually have so you can have the correct size pitch?

Would it be reasonable to re use my yeast cake several times? or would I be pushing my luck and end up with poor results. I know re using the yeast cake once is ok, but how about 3 and 4 times? I planned to move slightly higher in gravity and color with each additional batch. 1st batch...

What a coincidence portal. I just loaded my primary today with a Spiced Winter Ale for Christmas time.