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SSBrew - 728
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  1. A

    Porter w/ flavoring additions. Transfer to secondary or flavor in primary carboy?

    I've just recently been reading up on how it is perfectly okay to remain in the primary carboy unless you plan on a secondary fermentation or adding flavoring additions. I am simply short on a carboy right now and was curious if I could add flavoring to the primary instead of transferring first...
  2. A

    Primary complete, cold crash if not dry-hopping?

    Great thread so far, thanks!
  3. A

    Primary complete, cold crash if not dry-hopping?

    7 days of fermenting an Oktoberfest style Ale is complete and it is now moved to a secondary carboy. I have only done IPAs to this point where dry-hopping is done in the secondary. Should the secondary be at fermenting temp at this point or should I cold crash it now?
  4. A

    Low Mash Efficiency

    Thank you all for the feedback. I was a little skeptical about the 64% being "on the high side" comment, so thanks for confirming that shouldn't matter. From your comments, I it would seem that the temp when I began the mash and/or quality of grain was the issue. We have a "standard" bayou...
  5. A

    Low Mash Efficiency

    Brewed 10 gallons of a Russian River Row-2 Hill 56 clone last night with a buddy. We were hoping for 1.055 OG, but only got to 1.049. This is our second all-grain brew, and based on our steps I *thought* we would have better efficiency. Can I please get a quick gut-check on our process? We...
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