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Give it time. It will get better. That, I think, is what we all do with batches that aren't right for any reason. Make another batch and come back to that one in a month or two or three.

I'm the OP. Tried it today and it worked wonders. 1 liter in a 2 liter flask... Not even close to a boil over! :mug:

Beersmith predicts an FG of 1.016. I'm really looking for a semi sweet style of wheat. I've never used honey... Do you think 2 lbs is too much?

Greetings, Tomorrow, Lord willing, I'm gonna brew some wheat beer. Never done a wheat from all grain. Here's my grain bill: 5 lbs Briess 2 Row 5 lbs Briess White Wheat 1 lb Rice Hulls Any special "rests" or whatever to get my goodies out of the wheat? PS: I'm also planning to add a...

Very cool end to this thread! Thanks for closing the loop and for the return to sanity!

I just upgraded to an Erlenmeyer flask with a stir plate. On the first two times I've use it, I have had problems controlling the "hot break" when boiling up my DME. The thought occurred to me to try a single drop of FemCap. Anybody done it?

Hey Funk, please don't count me in your list of Georgia supporters. I said I do it in my basement, next to a garage door that is partially open when the burner is on. The difference between a cellar and a basement (with an adjoining garage door), is not semantics; it could be the difference in...

No problem at all on the grains... zero worries. As to the water, for me, it would really depend upon the clarity. In my experience, when a municipality has a "water boil" alert, it is because they have been doing maintenance on the water system. As such, it is not uncommon to get a lot of...

I do this in my basement as well... however, a basement is a lot different than a cellar. In a cellar, you have to walk up steps to get to the door. Personally, I wouldn't do it in a cellar.

Perhaps I did "the fly" incorrectly. Here's what I did: 1. I mashed in and let it sit for 45 minutes at 150. 2. After vorlaufing, I started collecting into my pot. 2a. I had my 170 degree water poised above the grainbed, because I got that ready during the 45 minute rest. I started...

As mentioned earlier, I completely agree that an O2 stone is better if you have one. If you don't, I don't see how the risk with this technique is worse than any other (with regard to possible infection).

If time isn't an issue for you, I completely agree. If shortening your brew day is important, fly sparging can't be beat. How can I, the person who has just used "the fly" for his very first time, make this rather bold proclamation? Collecting 6.5 gallons of wort through a grain bed takes...

It takes a few minutes... But it helps quickly get that last ten degrees out of the wort. In other words, it cools the wort faster than just leaving the chiller coil sitting there idle. Just lift it up and down, like a butter churn. I suppose you could call it wort jerking. :-)

Greetings, I just stumbled across what I think is a pretty easy and efficient way to aerate wort... Just use your immersion chiller! Seriously, when cooling, I tend to swirl the wort occasionally, using the chiller coil as my "paddle"... This breaks up laminar temperatures that are slowing...

That was the coolest thing about the fly sparge, no second vorlauf... Just one constant run to six point five gallons. Saved me a bunch of time, really.

Dead on the money. I even lowered the mash temp to 150 like you suggested. Also, I did the initial calcs using your .15 gals / lb absorption to calculate my fly sparge water volume. When the last drop came out of the bed, I had exactly the pre boil volume I wanted. A year ago, I was...

Today, I brewed a batch of chocolate porter and decided to try this fly sparging technique. It went great! As a matter of fact, it really seemed to speed up the process; I mashed in at 1:22 pm and had the starter pitched and had everything cleaned up by 4:25 pm (for me, that is fast). I was...

Just wanted to say thanks. Brewed a batch today and by cutting way back on the heat at the onset of the boil... I had no foaming problems whatsoever!

Yep. I live just North of you, right off I575 on Sixes Road.

Personally, I'd give it a dose of CO2 to seal the lid. None of my kegs will seal until they are pressurized.