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Yeast does darken as it autolyses, which may have happened during the 2nd week in the carboy. A heavy pitch of a low-flocculating wheat yeast might darken in suspension if the carboy got too hot. Another likely cause of post-boil darkening like that is by oxidation. Brulosophy did a few good...

It will. It will also cause an exothermic reaction, so just be careful when adding it to hot water as it may cause it to boil instantaneously

2nd on giving it time or giving it a rough filter to pull out hop particulates. You could also try adding a touch of calcium chloride to soften the palate. You could go up to 2g/gal, but start low and taste.

Howdy guys, info from the source: 3 types of pale wheat, adding up around 30% of total grist. Remainder 2-Row. Keep brewhouse additions simple: -Clean bittering hop up to ~60 IBU -0.2lb/bbl each in Flavor and Aroma additions. Keep these to old school varieties. Save the good stuff for Dry...

If you're doing it at all, do it after racking so as not to disturb your trub bed. That said, use sterilized/filtered water, otherwise there's a risk of infection. Beyond all that, is it a beer where oxidation is a significant threat, did you hit your target OG, and are you okay with drinking a...

Even if the beer's completely fermented out, it wouldn't be a bad idea to cap the barrel with an airlock or a 3-stage bung to allow excess pressure to vent out (apparently that's what they're doing at Russian River). As for cleaning/prepping the barrel initially, check out MoreBeer's Barrel...

Wow, yeah, but The Bruery does have a Tart of Darkness already in production... these are just homebrew labels, right?

You've still yet to mistake a bag of PBW for priming sugar, so you're on the right track bud. Yeah, this is now your experimental fermentation vessel, ie. you don't really trust drinking 5gal of whatever it is, but 3, yeah, 3 gal sounds about right.

Gotta prost BrewMastersWarehouse and MoreBeer. I do dig the fact that you can post a recipe to BrewMastersWarehouse and buy exactly (almost) what you need, rather than weighing everything out yourself. And MoreBeer is local, so... its my favorite online LHBS

Definitely forgot to add the bit about adding Clarity-Ferm to the fermenter. Hopefully that'll help drop out whatever may have been cross-contaminated, etc. Apparently that's all the guys making O-Mission beers are using now to make beers from barley that are within the guidelines to be...

For whatever reason, the last few ales I've made have had absolutely no "signs" of fermentation in the traditional sense. No real bubbling in the airlock, only a slight krausen, etc. but all have finished out in the appropriate range. Are you able to take a refractometer reading (or if you've...

Generally agreed figure seems to be equivalent to around 0.36qt (volume) per pound (weight) of grist. Other figures run around "Uncrushed malted barley is about .75L/# dry. Malted wheat is about .65L/# dry." http://www.homebrewersassociation.org/forum/index.php?topic=8568.0

It's possible, but you may want to look into staggered yeast/nutrient/enzyme/oxygen additions to push things along. Or you could sub malt (appx 75% fermentable) for honey/sugar (nearly 100% fermentable).

I would think the citric acid from the 4 pineapples may affect initial yeast behavior, but it could work. Good luck. I'm just hoping you did it in a bucket so you can actually get all the fruit parts back out. Like it's been said elsewhere, fruit in the primary mostly serves as a sugar source...

Agree with CPDawg, definitely in the mid-teens, any change you can get a pic with a white background and a comparable commercial beer next to it though? And yeah, 30 SRM would be black. How about a Sam Adam's next to it if you've got it around, looks about the same from here. You could always...

So brewed up a batch of Gluten-Free Pale Ale for my celiac cousin the other day... and it seems to be going so-so so far. Brewday was a bit of a pain in the ass though. Final Recipe ended up as below. No problems with sparge or runoff, Oat Malt had plenty of husks and I added a few handfulls of...

In

http://thesmilingman.hubpages.com/hub/WhatsInMyFoodSkittlesIngredientsExplained Any chance you measured the pH of the original wort? With the #4 ingredient being citric acid, there's a chance your yeast was a bit inhibited, though I would think the doubling up would help a bit. Of course...

Glad you found your solution, but going back to what was discussed before... mash temp doesn't really affect OG, right? OG is all based on dissolved solids in the wort, so as long as you sparge properly and had a good crush, you can hit your expected OG. Temp does affect what those solids are...

Agree with all above, but did you forget anything? I've definitely finished brewing, cooling, and pitching yeast only to realize I forgot a bag of DME.