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I brewed my first all grain batch about 2 weeks ago. It was an Irish Red Ale kit from www.love2brew.com. See http://www.love2brew.com/Irish-Red-All-Grain-Kit-p/sbk030c.htm for details. I bottled it 2 days ago and took a gravity reading. Everything seemed on mark. The beer is described by...

I've been wondering the same thing in terms of cold crashing and bottle carbonating. How do you carbonate a beer when it is too cold for the yeast due to the cold crashing?

Sounds like a stuck sparge. What is Bisquick anyway?

Wort chiller. Once chilled, you can pour your wort between sterilized pots/buckets to oxygenate.

According to the yeast vendor, the "Recommended fermentation temperature range for Windsor is 17° to 21°C (64° to 70°F)." See http://www.danstaryeast.com/products/windsor-ale-beer-yeast. You may be a touch too cold for the yeast. Let it warm up to the middle of the range.

I have been brewing extracts for about and year and just switched over to all grain. What is the target time for chilling a 6.5 gallon batch of wort using an immersion chiller? Any tricks for speeding up the process? Thanks in advance for the help.

I just ordered a false bottom from this vendor and they turned it into a troubling experience. First off, I admittedly gave them the wrong street address number on the order form (64 instead of 60)(one is the home and the other is the office.) However, fixing this turned into a complete waste...