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Nottingham is a great yeast and will produce very clean beer if fermented at 60 to 62F in the fermenter. Not the room temp.

You are doing everything correctly and I would not fix anything that is not broken. You can hot rush fermentation. It's nature.

You have done well. You will get good eff when you use a 10 gallon cooler/mash-tun and can use 1.25 to 1.5 qts per LB grain. Use 180 to 185 F sparge water and that will help too.

If you use PID then your HLT can be ready for mash when you need it. You can set a timer to turn on the PID controller the next morning and it will be ready. If the element is too big then just use 40 or 50% on the PID and it will slow the heating. Having a water level maintained could be as...

I have been brewing 37 years and see no need for a step mash at all. You could not tell the difference. Mash at 150 for 1 hour. You could use a water conditioner if you knew what the composition of the water was or use Star Chemicals PH conditioner which keeps the water in the conversion...

Just consider all grain anyway because it is very controllable for fermentables verses unfermentables and the fresh flavor that you don't get from can or dry malt. Recipes can be input as text into most brewing programs so there is a way to succeed with any file format. I have no idea why...

I have found by draining all the contents of the boiler (after chilling) into the fermenter'(s) more hop flavor get's into the beer and there is no downside at all. Do not concern yourself with trub. Ferment 2 weeks or more (At the lower range of the yeast's recommended temperature range) and...

The tubing and roller diameter will dictate the force needed to compress the tubing. The ends of the half round will need a lead radius at entry and exit of the half round so you don't cut the hose. As a second thought I was thinking of 2024 aluminum for my pump and half inch ID hose. A...

What would you use for the fence? I was thinking of rolling flat stock (steel) in a half round and use 3 rollers. The half round would be solidly mounted on a back plate and the rollers would be mounted on a round disc on the end of the driven shaft. The pulley ratio (motor to shaft) would be...

It takes 4 weeks to carb completely. CO2 produced by bottling sugar has to push into the beer at room temp. Properly aged and carbonated beer tastes better.

I think you may have an error of sorts. It takes a lot of heat to raise up to 170 F from 150 F. You could have used Beersmith to get the volume to add at what temperature to get to 170 for mashout. If you play with the tools in Beersmith you will see how useful that is as it prevents...

Listen to the guy in Vero Beach. He is right on about temperature. Try his beer and you too will be convinced.

I have no idea what "cheap High-Fermenting yeast" is but yeast is important and I consider Nottingham one of the best dry yeasts produced and is "inexpensive" too. If you can keep the temperature of the ferment in the lower range suggested by the brand of yeast you are using you will produce a...

Well I can only guess that you have not tried it yet? Until you do you will not realize the big difference in all aspects involved. Better control over taste and sweetness of the brew. Can malt has been already mashed and you have no way to change sweetness etc. Cheaper per batch once...

I keep it simple and do the modified fly sparge. I use 185 F sparge water and keep the water 1-2 inches above the grain in the mash tun and drain at 1 quart per minute into my sanitary buckets and that way I can see how much I am collecting. When I reach my preboil volume I am done sparging...

You really do not need a secondary! Read: "]this Post # 3

What was the fermentation liquid temperature? Not the room temp. Nottingham produces great results at 62-65 or lower liquid temperature.

Now you know. Happy fermentations are cooler fermentations.

Keep the fermentation in the lower end of the yeasts fermentation temperature range. Believe me you will be happy if you can do this.

Use a 1/2 inch brass "L" fitting with a barb on one end and a bulkhead w/double nuts through the FB. Connect to the Ball valve through the side of the Igloo with high temp hose available at your HB shop or Beer Making and Home Brewing Supplies | MoreBeer Use 2 stainless hose clamps to secure...