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I did this as my intro to all grain: 10 lbs. pale 2-row 1.5 oz. whole leaf Cascade 6.8% - 60 mins .5 oz. whole leaf Cascade 6.8% - Flameout .5 tsp. Irish moss Safale S-04 English Ale yeast Mash at 156F at 1qt/lb for 90 minutes. Double batch sparge to get 6 gal wort. Boil down to 5 gal. OG...

Someone may have suggested this already, but try draining your MLT or LT slowly... Last brew i drained my MLT too quickly and lost about 25% efficiency... was around 55%-ish. Have you checked the hardness of your brewing water?

I've never done a partigyle brew... but I suppose you could steep some specialty grains in your second kettle, like you'd do with an extract batch, while your main mash is happening. Then add your second runnings to that kettle and boil both batches at the same time... what's the grain bill for...

I agree. I've tried honey additions with 10 minutes left in the boil, flameout, and primary and secondary fermenters. I've found that the later in the process you add honey, the more flavor you get in the finished product, everything else equal. Last beer I did with honey (actually drinking...

Try using whole hops, if you can get them. I've noticed they're much easier to strain out than pellets... pellets just make a big mess, I think.

What temp is your wort? Wyeast is liquid, right? Did you make a starter? Either way, wait at least 72 hours before you even think something's wrong... Best thing you can do is drink a beer about it. Also, check out the stickies at the top of the begginer's forum. Good stuff there.

I can fit 14 pounds of grain into my 5 gallon Rubbermaid cooler at 1qt/lb... a thicker mash than i see most people around here like to use, but that just about fills it up to within about an inch of the top... just enough for stirring. Stainless steel braid doesn't take up much room.... a...

Bobby M wrote up a very nice article here that answered a lot of my questions.

I'd recommend using a single vessel for mash tun and lauter tun. I've tried both ways... you lose a lot of heat transfering your grain to a lauter tun, and then there's extra equipment to clean, not to mention the added time of the transfer. I'm currently using 5 gallon round cooler with SS...

Nurmey - Thanks... I've been snooping around here for a few months now, I just haven't had anything to say. Everyone else - Thanks for the input... I agree now that what I was seeing was just some yeast that floated up to the top. I probably should have racked it before the yeast started to...

Hello, Checked on my current batch today and noticed something new. There is a white ring around the top of my ale (on the side of the carboy), with a few dozen very small white spots spread out over the top of the beer. Here are the best pictures I could get before my camera's batteries...