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This is an interesting conversation, so I thought I might ask a question or two. From what I understand in these posts, partial boils and partial mash are the same? If not what are the differences? I think your IBUs increase the longer you boil (correct me if I'm wrong), so is the reason you are...

thanks everyone.... I figured it had alot to do with the yeast and recipe... I took the airlock cap off and it smelled like very floral hops... quite nice!

So it could easily be much warmer on the inside? When a recipe says to ferment at 65F, it actually means the inside temperature? How can you make sure to keep the inside at a certain temp when the ambient temp is different? I've got a digital thermometer with a fixed stainless probe, and when I...

My dark amber holiday spiced ale is fermenting pretty well, the airlock lets up a couple bubbles every second, and I noticed that I can smell it coming out of the airlock! Very nice!! I noticed it smells pretty floral, but it also smells a whole lot like Lindemans Framboise.... anybody ever...

Yes I used the autosiphon to get the chilled wort out of my kettle into the primary.... not a great idea... I only boiled 2 gal water with the extracts so it was incredibly hard to get it all out of the kettle without getting tons o trub. Anyway, I wasn't sure if there was a reason to have a...

Yes I've read that with the higher gravity beers it takes much longer to ferment and to age and let the flavors mix and mellow a bit. Would there be much of a risk of infection if I racked it to secondary just from contact with air? I've got the Better Brew kit, and I'm confused about the fact...

I just brewed a spiced holiday ale a day ago, and I think I may have sucked a lot of trub into the primary with my siphon.... would it be beneficial to rack it to a secondary after primary fermentation? It had an OG of 1.07 and fermentation has started pretty well at about 65 degrees. I'm really...

I thought maybe there was no hot break because after it cooled, the wort looked like there were "solids" or something all throughout the wort, even at the surface.... I mean the wort wasn't clear, very cloudy like. thanks to both for the infro and quick help!

I brewed my first batch of beer last night, unfortunately I had to heat my wort on an electric stovetop with the oldschool heating element. I think I severely scorched my wort because there were black rings in my kettle when finished and didn't come out easily... will this have a negative effect...