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Please DO NOT DUMP BEER AGAIN. I AM SITTING HERE NEARLY HAVING A HEART ATTACK. Relax have a homebrew this is not an exact science. My brother in law brews with me. He amazes me with the higher temperature water he sparges with (180) Just for kicks I followed his lead. What a difference in...

1. One bag of grain (wheat) had alot of moths & you could see the half eaten grains + it was clumping. Easy decision I threw it out. A couple other grain bags (barley) (25kg,52 lbs. half used up) had 4 or 5 moths per bag at the most but I could not find any clumping or half eaten grains...

I have made a copper tube manifold for my lauter tun that I put a cheese cloth around that sits in the bottom of my cooler. I attach the manifold to a plastic tube and send it out the drain. I then electric tape this tube to the plastic drain for a reasonable seal. I want to put a penetration...

Back to the original question. Your O.G. is 1.051 instead of 1.048. Who cares!!!! Add a little water or sparge a little extra water through if you want a lower gravity & less alcohol. Stay focused on the big issue. How does the beer taste? Do you have flaws like contamination? If you don't...

thanks for the advise avidhomebrewer outlined maltodextrin. My question is: Why wouldn't the first fermentation not consume this maltodextrin?? How does is help the Brettanomyces and Saccharomyces? You said to put it in the mash right. Also please confirm the 8oz. is for a single 5...

Made a lambic waited a year and compared to a purchased bottle. The purchased bottle is significantly more sour. A) I brewed one of these a couple of years ago. For the second Brettanomyces fermentation I put the vile in a starter and then pitched the starter. B) For the last one , the...

I have brewed for years. I have never calculated my efficiency. All I care about is the gravity after it cools. I use my own experience to guide me there with some checks during the process. I should probably figure this out. But i could have a beer instead.

I have my recipe at home but it was a huge batch. From memory it was something like 30 lb pale 3/4 lb chocolate 3/4 black patent 2 lb oatmeal. I retreived somewhere around 60 litres at 55 original gravity. So to answer your question I was less than 10 percent. I have never...

I am currently brewing double batches. I complete 3 per day. So I am always trying to find simple equipment to reduce time for each step. I use a 25'-0" 3/8" copper tube with cool water running through it. I purchased a 50'-0" 1/4" tube. For my next evolution in chilling. Having some...

I have completed many many all grains. I was on my third one Saturday & my mash got stuck. I was making a porter. I put in 2 lbs of oatmeal. I believe this is why it stuck. I went to the point of transfering my grains to a bucket with 50 holes at the bottom of it. It got stuck...

Boiling is very important. I would not reduce your boil. If you did not add enough water at the beginning this is not unusual nor would I be concerned. If your Original Gravity is to high just add water. It's that simple. Richard

Oh yeah all my beers are all grains not extracts

The 1.008 is wrong sorry my mistake. I generally never take my final gravity. Which explains my mistake. My wit and bock measure around 1.015. So I am not far off. I like the more aeration idea. I definitely am going to give my lager's a week longer. I think I definitely cut this last lager of...

Your are right about the 1.008. I generally never take my final gravity so I guessed what it should be. My mistake Well I am not far off the 1.012. I measured my wit and my bock and they both ended up about 1.015. I will take the advise of leaving my lager longer to ferment. This is good...

I step up my starter with 3 large mason jars. I pitch into a batch is a double batch (about 48 litres(say 10-12 gallons) (In terms of cell's per beer I would not know) for ales and lager's I give it about 2 weeks to ferment with one racking any where from 7-10 days. I do shake the...

I completed a wit and a Gueze comparison at my home brew to commercial bottles. The beer's I have brewed are very close to the commercial brews. The one consistent difference is that I end up with a higher final gravity. You can feel it while your drinking it My Wit is about 1.015. I did...

I personelly provide the best possible starter I can. I aerate(usually) maintain a constant temperature (crucial for lager's and ales as far as I am concerned.) I rarely even bother with taking final gravities. I have seen brewer's get stuck on this and leave it out to long. Wasting a decent...

Double batch all grains are all I do. My thinking is if your going to do that much work you may as well get as much beer as possible. I bought a 50 litre say around 10 gallon aluminum pot. I use plenty of grain which in my experience fill's this pot plus two pots in the kitchen for the...