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yes definitely keep at it. spices are weird sometimes. with that beer i just described every other spice flavor but the ginger wasn't detectable, so i had to make a spice extract with vodka and nutmeg, allspice and cinnamon. added that to secondary and everything is grooving better than it was...

i get 68% with a single bazooka screen in my cooler. obviously a false bottom should give you a better efficiency but i see ~70 as good efficiency for a pot and cooler setup. i don't know much about BIAB but i know you guys are all about 85% efficiencies and such. if that's what you're...

i just did a spicy beer and here's how i did it: ~1.7 oz fresh ginger peeled and grated 4 cinnamon sticks broken into bits 6 allspice berries lightly crushed 1 nutmeg seed grated i put those in a tight mesh bag and put it into the boil 30 seconds before flame out. killed the gas, let it...

omg i get asked about moonshiners 95% of the time and i've never even seen the show. apparently there are like 2 brewing tv shows out there that i get asked about, neither of which i have seen. i don't own a TV

plenty of time. bottle at your leisure

i believe the point of the original post is that vegetarians and non-tv owners are likely to offer that information unsolicited because they want everyone to know it, like that guy who rattles on about their most recent brew to people who don't care about a hobby that is largely comprised of...

you cannot eliminate the sediment layer at the bottom of bottle conditioned beers. you can only minimize it.

as a beer sits, and as most of the sugar gets eaten up by the fermentation process, the yeast go dormant and drop to the bottom of your beer. they make up the "yeast cake" and trub layer that sits at the bottom of your fermenter. there can still be quite a bit of yeast in suspension even if the...

i usually take the offhanded "this tastes like something you could buy in a store!" comment as a compliment. my goal is to make beer that could be mistaken for commercial quality, though.

to sum it up, do it either way. you won't wreck your brew

i made a belgian pale that came out about a gallon short. i let primary finish and then i added a gallon of pre boiled water mixed with pasteurized honey (180* for 30 minutes) to the primary fermenter. this honey water mixture matched the OG of the beer i added it to, and there was a small...

good idea. if it is that important to you then you can boil 1 gallon of water with your NORMAL AMOUNT of priming sugar, add that to the bottling bucket and then transfer before bottling. i will say (though i have no science or numbers to back this up) that if you want a slightly smaller beer...

there isn't any harm in letting it sit a little longer, though many might dispute if you'll see any benefits from a longer fermentation time unless you're making some kind of a big beer that needs time to mellow before it will taste good. if this isn't the case, i'd suggest bottling sooner...

+1 for leaving it, just adjust your process for the next batch. 8 points isn't huge anyway

sounds like your braid needs a little re-thinking. ditch that vinyl tubing for sure. i use a bazooka screen (this little guy) which is a cheap and easy way to convert a HD cooler without any problems. a single pipe isn't the most efficient way to design a mash tun but i get like 68% when it's...

death by information. seriously though, you need to look around at the methods of brewing and decide how you want to do it, which may affect your equipment purchases. obviously there are differing opinions on what KIND of cooler you should use, but obviously one way to do it includes getting a...

i'd turn tricks for a grain mill!

the first time i did a single decoction, it turned into thick oatmeal by the end of a 30 minute boil and it scorched a little bit (not significantly). i still think it should be a thick portion of mash, but there is such a thing as too thick ;)

pretty thick. when pulling mash to decoct, i scoop with a 2 cup measuring cup and make sure there isn't any free water over the grain. a single decoction should be a little thinner than if you're doing more than one step, but it should still be quite thick (which is also what she said). edit...

not to diminish the great advice (and i have taken notes myself), but i really think that for your first time just go with a single decoction. monitor pH levels if you wish, but i have made great products without. if someone had recommended to me that i do what VladOfTrub just said, i probably...