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I'm don't think I'm tracking the issue. The OG was 1.057, which is about 14 brix, and now the reading is 6.4 brix? That's an FG of about 1.007 adjusted for alcohol, which indicates a very high attenuation. But you say you had an incredibly low attenuation?

My beergun has been nothing but a source of frustration for me. I just can't keep the foaming down. I've chilled the bottles, I've chilled the beergun, I've lowered the pressure to the point where the beer barely flows, and my bottles still fill 2/3 beer 1/3 foam. Amazing to me that others don't...

Sodium and potassium metabisulfite are fine for winemaking but they're really not potent enough for brewing. Best to use Star San. Wine is different than beer in that it typically has a lower pH, more acid and a higher ABV. All of this gives wine more natural protection against infection and...

Ditch the little filter that fits in the bottom of the funnel (if that's what you're talking about) and set something like this on top of your funnel: http://www.amazon.com/dp/B00R59S3VC/?tag=skimlinks_replacement-20 I use a strainer similar to this one and it does a great job at keeping all...

My reason for recommending that you drop it is because I can't think of a good reason for including it. Head retention should be fine without it and you can adjust body with your mash temp. Eliminate it and replace any lost gravity points by adding more of something that actually tastes good...

I'm sure your recipe would be very good. At the same time, it's so close to Common Room ESB by KingBrianI that I would suggest making some slight changes to bring your recipe more in line with a proven winner like this one, especially since you mention you're not too familiar with the style. If...

No

Head

I can't find the witster18 thread. Admins must have removed it. Bummer too. Someone suggested that instead of deleting these epic threads, the admins should lock them and move them to a separate forum called 'train wrecks' or something. That would be awesome. It would be like a museum full of...

Ah, man. I had totally forgotten about the "what do you do after you brew the most amazing beer ever?" thread. At first I didn't believe him, but then he posted a video of himself tasting a sample and confirming again that it truly was amazing. As they say, seeing is believing.

This weekend I'll keg a Munich Helles that's 90% Weyermann Pilsner. For the first time, I only did a 60 min boil. I haven't picked up any DMS so far. Not sure if that means I'm in the clear or if I'll have to wait and judge once I tap the keg.

Can't

Next time consider tying a bit of fishing line to the draw strings of the hop bag and run it out the top of the carboy.

Mmm, Trinity....

I also pour the trub sraight into mason jars. Learning that simple trick was a game changer for me. But I've always been reluctant to use them after ~2 weeks, though lately I've been reading more and more posts about people using them for up to 2-3 months, and that viability doesn't drop nearly...

I always remove the hop bag before I cold crash. After 2-3 days at 40F, I add gelatin to the empty keg and rack the cold beer on top. Personally, I've never noticed the gelatin stripping out hop flavor or aroma, which apparently supports the Brulosophy experiment linked above. That said, if I...

I dunno, I like how quickly it clears my beer. If I didn't see a benefit I certainly wouldn't use it.

This gives me the best results with ales: 0.5 whirlfloc tab/5 gal at 5 min Primary for 10-12 days Crash to 40F for 2 days Add gelatin to empty keg and rack cold beer on top Carb at serving pressure for 7 days First pint is cloudy, but it's crystal clear after that Good hot and cold...

I add it to my keg because I reuse my yeast and I don't want it mixed in (I don't secondary). Works great.

I struggled with this exact issue for nearly a year. The solution for me was to add Wyeast yeast nutrient to the batches that I'm repitching slurry into. Now, my fifth generation ferment is as good or better than my first. YMMV. Good luck getting it sorted out.