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OK... So, I've had a few dealing s with other bottlings and brews as noted in my previous threads and I've something to note in order to receive feedback from those who have been there. First of all, I had bottled a Cooper's Stout clone and a IPA type labeled "Old English" by the BJCP abd they...

From a newbie to a newbie...don't worry dude. If you were good on sanititaion and cleanlieness you won't get any gushers..as the term for that usually stems from the rise of bateria from what I understand. Over-carbonation would have to take a alot of fermentables for more-or-less than 5...

Nah, no problem. I get a little too touchy about my beer sometimes. I'm going to invest in a good digital thermometer as I believe that the temperature differences I had could have been largely due to the large amount of grain I had.

No harm done...except to my gravity. :P I would agree with you about the temperature, because it doesn't make much sense to me either. But based on my numbers my previous two brews were at 75-77% efficiency with lower temps. I had trouble with maintaining temps at 149 for one and 151 for the...

Ummm...I'm not sure where you're surmising all this "what I need to do" is what I didn't do...but I assure you that I did preheat. I put near boiling water in in fact, and left it to cool down to about 165, then added my grain to get a temp right at my desired spec of 152. The only reason I...

It is possible that there was more sugar left after I finished my sparging but I wasn't going to boil past the level I had figured for a 5 gallon batch within my pot, calculating for boil off (which I still managed to exceed by about a gallon and a half or so with a 90 minute boil). I let the...

I don't do the calibration on the grinder, as they belong to the shop. As far as the temperature goes I expected less conversion at 152, to try and make more unfermentables for body, but I didn't expect a loss of conversion by almost 40% with a difference of only 3 degrees compared to my...

Yeah, I'm going to have to. The only big difference between my other two batches is this one was at a higher temp by 3 degrees and I also managed to maintain a constant temp better. The other two fluctuated kind of low. But this is also the first time I used so much Pilsen as the base malt...

Crushed it myself at the brew shop, like I did with all my brews.

I got a standard cooler that can hold about 10-12 gallons. I have a small analog thermometer I place in the middle of the mash. To maintain temps for 90 minutes I usually end up adding 1-1 1/2 gallons. My method of adding water is the same for sparging: I get my 4 cup Pyrex cup, dip it in the...

Okay, so this is my third all-grain batch i just completed up to fermentation. All three were done very much the same. Boiled water beforehand or filtered it before letting it cool to a temp around 150 for the mash with grain in the bed. This recent batch I kept around 152. Here's the grain...

I didn't boil the sugar per se but added it to boiled water straight out of the microwave. You boil the sugar with the water then? After 3 and a half weeks after bottling now I have noticed the odd taste start to diminish. I can actually taste the beer now! I'll leave a few bottles alone for...

I don't have central air and the pumps in the tubs keep water circulating rather well into the mini-fridge. Their temps are usually at 68-72 and I can't imagine with the buckets submerged up to the 4.5 gallon mark that they would be inclined to get much higher in temp. In order to cool the...

I got two tubs hooked up to hoses that run through a mini-fridge. They are for my primary and secondary at the moment. The fridge keeps the tubs at 70 degrees average. My problem appears to be more along the lines of the bottles themselves...if temperature is really the main cause. As for the...

Alright, so I'm on my fourth batch of beer being bottled and every single bottle from each batch has the same exact kind of taste...or "twang" <braces for impact from the inevitable avalanche of hate>. Each batch was made from LME from my local shop; a pale (pale LME) ale, a scottish (pale...

Sounds awesome...thanks for the reassurances. I hope I won't have to use a mop or anything though. :P

Alright, so it's my birthday and I expect people to call me up or write me and remind me of how old I am... However, what I did not expect is my primary fermenter to hold a party in my honor. About midnight last night I noticed a hissing noise from somewhere and wrote it off as something...

Well, I used beer calculator to combine ingredients for my target gravity. Even though it was a partial mash it was pretty spot on, and actually was more than calculated. So, I don't think it would taste watered down. But I can understand the concept of breaking down the protiens by boiling...

My own special creation. More a test project with very little knowledge. :P The Munich and Roasted Barley were only like 25% of the whole brew though. My full recipe is in the other thread for fermentation. I was going for a bitter stout with about 7.5% alcohol. It seems I may end up throwing...

Ok, I tried a transition of sorts to all-grain brewing as noted in my other post of "My mad scientist experiment" and I have a quandary. So, I made my first potential mistake of mashing 2lb of Roasted Barley with 1lb Munich Malt. I've been directed to learn more of diastatic processes as a...