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It doesn't say. Just says pasteurized. I'm assuming this milk is part of the problem. But I also need to get my technique down. This wheel I pressed feels somewhat spongy after having been pressed all night. So I'm assuming it will be a failure. Although I'm going to go through the motions...

It's pasteurized, and homogenized, but I'm not sure to what extent. It's the store brand, so I am thinking I'll try some of the more expensive brands.

So, last week I started a batch. Had several problems, so I decided to toss it and start fresh. The main problems were: 1) the curd didn't really form a clean break, 2) I heated too fast causing the curds to stay too moist(my fault because I used the stove, not the sink), and 3) while...

Yeah, I think you could be right there... Well, the beer is drinkable, I guess I should be thankful for that, but it's not the best batch of beer I've made.

Well, the ambient temp was 67, actual temp, I have no idea. The beer is a pretty simple recipe I use with a light LME, white wheat, and honey malt. The yeast is Wyeast American Ale. The difference with this one was the LME. The yeast cake and the LME are the only differences between the two...

Ok, so I brewed this morning. And while brewing I popped the cap off a 22oz bottle of my "go-to brew" recipe, that had been modified from using Light LME to using a darker amber LME. And this is were I'm stuck. I know there is an off flavor there. It taste similar to fermentation at a little...

And if you're really lucky, your Homebrew Store is like mine and lists the recipe on the recipe sheet.

Figured I might as well throw mine in here...

Hrm.... Are the bellies of planes pressurized? *POP*

I have on many occasions, however I only brew ales, ciders and wines. I'm sure there would be issues with lagers. But as long as everything is sanitary, and it is properly sealed with plenty of CO2, you should be good. I did a very dark ale back in October. Let it sit on the primary for...

Too bad it wasn't full... Full Sail is one of my favorite breweries!

Yeah, the lid has insulation. I this the airspace is the issue with the heat, combined with the cooler needing to draw the heat in. I think preheating will probably solve the problem. If not I'm going to go with a smaller cooler. But hopefully after I try the next batch all will be regulated...

Yeah, I haven't been preheating. I'll try that this time. I'll bring the water up to 150ish and throw it in there while bringing my strike water to temp.

I started a thread about it, as to not hijack this one. But it is a 12.5g....

M having a little problem with my mash tun loosing heat, or at least I'm thinking that is the source of the problem. And hope you guys can give me some insight as to what I can do to remedy the problem. I'm getting lower than expected pre-boil and post boil gravities. Beens that should be...

I'm new to all grain myself. I've been using two separate kettles and a bucket to do my batches. Bring my mash water to temp in one, water heating in the second (with ball valve to drain into a pitcher for sparging on the fly) and collect in the brew bucket. Although I only have a five gallon...