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Some of the discoloring can actually come from the sanitizer itself. If you leave starsan in a hose for a long time, ie. your hoses sit with the sanitizer in them instead of hanging to dry, it will impart a yellowish color into the hose. It's perfectly fine.

In addition to looking at fermentation chambers, I think you should look into jackets such as these: http://www.gotta-brew.com/products/cool-zone-cooling-jacket.html You could wrap 2 around each fermentor (you'll need the extensions for this) and then pump chilled water or glycol to bring...

Wow, from beginner kit to milling practices to pH balance, this thread has escalated quickly. First of all, congrats on brewing your first beer and welcome to your new obsession :) Your kit is what's called an extract + specialty grains kit. These are the best types of kits because you get a...

+1 62 ambient temp will put you in the sweet spot for fermentation temp in the primary. Funny thing is you can find a ton of information here just from people trying to achieve the same thing that you have presented as a potential issue (ie. bringing ambient temp down for ideal fermentation...

Welcome to the wonderful world of mash efficiency struggles! Some things to consider here: 1. The lower run-off amount and having to add water definitely made a difference as you probably expected. You might need to dig into your water to grain ratio to sort that out. 2. You could have...

+1 Also +1 on clean glasses. Finally, give one a really rough pour when it's super cold and see how foamy it gets and how long the foam sticks around, that will help show you whether it's an overall foam issue or just a pouring/glass issue. I don't remember if you said this but are...

You should be fine, the ideal temp is around 68-72 I think but lower 60's should not be an issue. Just consider letting it ferment a little bit longer. Lower temps equal slower yeast. The yeast will naturally clean up off flavors like diacetyl but may just take longer. Consider letting it go...

I always use vanilla extract, never used real beans. For any holiday style beers that calls for vanilla I do 1-2 tsp of extract in the boil at flameout and maybe 1 tsp during kegging/bottling. That's about all the vanilla I want to show through. You can taste it, just keep in mind your darker...

This thread is so long I don't feel bad about reviving it. I can sympathize with this experience although I believe this one trumps my own. I started down the path of creating a brewery/brewpub business plan in Jan '14 and did a full year of intense research on everything from financing...

I'm going to attempt to necro this great thread again. It may be covered elsewhere but I think your mash method has a huge impact on how difficult it is to execute a mash with pumpkin. For example, if you use a cooler and can stabilize temp without disrupting the mash except for a stir here...