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Great thanks this is actually boiling right now as I type this. Ill let you know how it turns out

I wont even be that picky lol. Who evers made this with good results how long did you dry hop this beer.

Going to brew this tomorrow and I just can't wait. I'm sure this is going to be one of my best brews to date. So my question is how long are you dry hopping this beer? Is it for the whole two weeks that its in the secondary? Or a week.

So I added a teaspoon today and I already see some airlock activity. I'm going to be checking gravity again as soon as I see activity slow down and hopefully it hasn't gotten to 1.002

What are my options for killing the yeast? And one last question will any of this affect the flavor of my beer. It would be great to get it down to where I want it but if I have to sacrifice flavor I'd rather let it be.

How much did you use and how many points were taken at the end. I'm just use this if it doesn't move after a week or so. 1.030 is just way to high.

O.G. Was 1.056. The sample tastes great already just to much sweetness. If it dried out some it would be perfect. Anything that I can do to lower it. I've heard of something that you can put into it that cuts down on the unfermetable sugars and turns them into something the yeast can consume.

O.G. was 1.052 now at 1.030 and heres the recipe also if needed. 4lbs Pilner 2row 2.5lbs Munich Malt 20L 2lbs Vienna Malt 1lb Aromatic Malt 1lb crystal 40L .5lb Cara-pils 1oz Tettnang @60min .5oz Tettnang @45min .5oz Tettnang @30min S-04 yeast at low 60's This is the...

So I brewed this beer last Friday and I'm a little scared that I mashed to high. I was trying to get to the mash temp of 157 and ended up right at 160 for a little while. Probably 5 minutes total. I was trying to stir as much as I could to bring down temp but it just wasn't dropping fast enough...

So I brewed this beer last Friday and I'm a little scared that I mashed to high. I was trying to get to the mash temp of 157 and ended up right at 160 for a little while. Probably 5 minutes total. I was trying to stir as much as I could to bring down temp but it just wasn't dropping fast...

Ok I want to make sure I'm doing this right. My burner wasn't running for the mash but I wanted to make sure I got my process down right. I batch sparge so what I did was pulled my first runnings. While I did that heated my sparge water in another pot. Got up to 170 then poured it in. Is...

Please elaborate what you mean about scorching. Will that happen using my set up? I know that the bottom is probably hotter but when I mash in I stir the sh$& out of it.

Used it a couple of days ago and everything worked out well. It did leave some liquid in the bottom but it didn't seem to make that much of a difference but I wasn't shooting for a very high efficiency to begin with. I ended up going over my og by six points.

Cracked one open yesterday and tastes great. It looks cloudy like most wheats but not to bad. Tastes a lot better then the other bottles cause of a longer conditioning period

Sweet next brew day I'm going to give it a try and see how it goes. I've been doing biab for the last three batches and now that I have this so I can try mashing without a bag. Wish me luck

Here a pic. The mesh on the screen looks so wide.

Just got a new brew pot that I will be using and wondere if I could possible use the pot as a mash tun also. It's a 10.5 gallon pot and has a ball valve installed with a thermometer. It also came with a torpedo screen on the ball valve. So my question is... 1. Can I use the torpedo screen as...

I'm going pop one open tomorrow and see what it tastes like. I've had almost half of the batch already and none of them looked like this before but if they taste the same wth. Who cares

I've bottled a batch of my mango wheat about a month ago and the yeast is not settling down to the bottom after refrigeration. It's been in the fridge for three days now and there is a noticeable separation between where there was yeast and where there isn't now. Anybody else notice this...

Air lock is now bubbling away! I'm going to take a reading when I see that activity has slowed down thanks guys for the help. I was so scared that I had a infection. So what did you guys think do I have wild yeast or do you think that it's the same yeast from the last batch.