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Lard n' tunderin' Jayzus, bye! We're bookending this nation in Homebrew!

Simple solution: Buy a larger primary and enjoy drinking the extra beer when you have to water down your water to hit your target OG. You lucky, lucky dog.

I'm not sure if this is correct because it seems way out of wack but did you mash with only 0.65 Quarts/pound of grain? This seems to be a really really REALLY (did I forget to say really?) thick mash to me... like something along the lines of what you would dough-in with rather than mash with...

Hah! Considering I come from the heartland of BC Hydroponic Bud you'd think they might be an "adjunct" but alas, my poison is only that which can be quaffed.

I'd like to chime in with a couple of suggestions which you can take or leave: 1.) Always hit your target mash temperature even if it means increasing your water to grain ratio by .25 of a quart or so. Yes, it will thin out the mash consistency which means that the enzymes have to travel...

Hop seeds. Crazy huh? Some of the whole hops from my LHBS come with considerabley more seeds in them then others. I used Fuggles and Goldings and was amazed at the amount of seeds in them as I haven't used either for quite some time. Possibly it is the time of year/harvest, possibly it's the...

Yeah, I just realized that when I was sitting down at my computer.... DOH!!! EdWort with the keen eye! The funny thing is, that half of my temps are in Celcius and half are in Fahrenheit. I am truly a product of the Canadian seventies. I dough-in in Celcius, mash in either, sparge with...

What temp would that be?

Hit the hot break and kept on boiling for a good 15 minutes before adding any hops. Once the hops were all in, the additional wort was added and the boil was complete I cooled it all down to room temp in under 15 minutes with my immersion chiller. ... and I'm now happy to say...

Fly sparged keeping the level a couple of inches above the grain bed. I collected 6.5 gallons in my main kettle at 1.048 I then kept the sparge partying going by starting the main kettle boil and letting the rest of the wort lauter into my small kettle. I collected another...

Did up an ESB today (recipe is in the DB on this site). Fly sparged for the first time and was surprised how much it increased my efficiency. Here's some brew porn detailing the day's proceedings and my most modest setup. Made my starter yesterday with the Wyeast smack pack. It was given...

Grain Bill 11 lbs Pale Malt 9.5 ozs Flaked Barley 9.5 ozs Carastan Malt 1 oz Chocolate Malt Hop Bill 5 ozs Centennials 4 ozs Cascades Mash Schedule Dough in at 40 C with 6 Quarts for 20 minutes Mash in at 68 C with an additional 7 Quarts for 60 mins Sparge Schedule...

Grain Bill 11 lbs ESB malt 10 ozs Crystal Malt 8 ozs Munich Malt 8 ozs Flaked Barley 2 oz Roast Barley Hop Bill 1.5 ozs Goldings 5.4 AA% (60 minutes) 2 ozs Fuggles 4.9 AA% (split evenly at 30 and 15 minutes) Adjuncts Gypsum Mash Schedule Mash in with a 1:1 water to...

Seeing as how the ESB malt is the same price as the normal 2 row, I think I'll give it a whirl in my next brew. Thanks anyway for the offer ajf!:D

I understand that Maris Otter is a specifc strain of winter malt which is "floor-malted". I'd love to brew a traditional english bitter or other ale using it but have no access to it through my LHBS and really don't want to go to the hassle of ordering it online. My LHBS does however carry an...

Is there a maximum number of IBUs physically possible per gallon of wort? Or rather is there a point where adding more hops will not make the beer any hoppier. I ask because I noticed that a friend's IPA using a whopping 10 Ozs of hops was not that much hoppier than mine using 5 Ozs of the...

Nice, shoen, superb, spitzenklasse! Ein Hefe-lieber! Hmmm, did we ever get to the bottom of the OP's problem??? Maybe try the above and see if it makes a difference to the taste of your Weissbier. It's possible you're missing the hearty goodness of the liquid bread. Ryanh1801, be thankful I...

Ob's vom Fass oder nicht ist wenn, das Bier ohne die richtige Enthalt Hefe bedient wird dann, schmeckt's nicht richtig, oder? Hat sie das Fass geschultet oder gibt's ein Mixgeraet im Fass oder so etwas? Stimmt es nicht dass, als das Fass bewegungslos steht denn, sinkt die Hefe an Boden des Fass...

Having lived in Munich for 3 years I never once saw Weissbier served from a keg or tap. The bottles always had the perfect amount of yeast per serving and people were always careful to mix it up and pour it into the glass using the last half inch or so to shake around and suspend it. If your...

Have you ever lautered and then recirculated the wort from the mash previous to sparging? If so, what was the net effect gravity-wise? I did this yesterday and then I took a gravity reading which turned out to be 1.084. This doesn't seem to be that much different from a straight one time...