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How did you keep it cool? It looks like it's just sitting there from your pics. How are you keeping track of the wort temp? If the room is 70 degrees that means the wort would have jumped anywhere from approx 4-8 degrees during peak fermentation. 70-71 is hot enough to give you unintended...

I wouldn't think the length of the hose would cause any efficiency issues. When looking at toilet supply style tuns most of those don't cover the entire length. My concern would be grain hiding on nooks and crannies leading to some accidental dough balls. I would also be annoyed during the mash...

Also get a copy of beersmith or use some of the online calculators suggested. I couldn't make a batch of beer without beersmith. Northern Brewer sells some very nice things and good ingredients but their instructions or very poorly written. They write instructions to make beer, not to make good...

70 degrees is way too warm for that yeast. If that's 70 ambient then that means that carboy was in the mid 70s or more during peak fermentation. The carboy shouldn't get warmer than low-mid 60s. Expect off flavors due to the smokin hot fermentation. Also, racking a beer off to a bunch of...

My experience has been that it's been MUCH more difficult for me personally to produce a great batch of extract beer. What I noticed was that the more grains I used the better the beer turned out. Extract with steeping grains, thin mouthfeel, odd aromas when smelling just after the pour, etc...

I've wondered what is mastering an extract brew? It's been said on here before that many who move to all grain also use better techniques, full boils, yeast starters/hydration, pay more attention to water, fermentation temperatures, etc. I fall in that category myself. My next extract attempt...

My first all grain was not BIAB but after several batches of all grain with a mash tun and doing a few partial mash brews I decided to do BIAB just to do it. Choose the centennial blonde as the brew. Sitting in the carboy done now so we'll see. I'm sure it would be good. What I didn't like was...

If you have trouble sleeping I would suggest "Water A Comprehensive Guide for Brewers" by John Palmer and Colin Kaminski I can only read a few pages a night and I'm out like a baby. It might take me 6 months to finish.

I did an NB extract kit that used LME only. I used gallon jugs of spring water from the store. Aged for a month before bottling. Left in bottles for about 6 weeks and then dumped. Thin mouthfeel. Off flavor that I would describe as more dominant when burping and when taking a good smell. The...

I have the ThermoWorks MTC thermometer recommended in this forum a while back. http://www.thermoworks.com/products/handheld/mtc.html The probe needed is, Model: 113-372/373/375-T http://www.thermoworks.com/products/probe/tc_wire.html The thermometer is waterproof just like the probe. It also...