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Not a problem. I can go from basement to first floor to second floor which would be 58F-62F-65F over the course of 3 days

Trying to brew my first lager next week. I ordered a fridge temp controller that hasn't shipped yet and am considering cancelling because I'm not sure I need it for the following reasons. I am using W-34/70, suggested ferm. temp 48F-59F My garage in the winter is like 52-56F at the bottom...

Not pertaining to the specific recipe, but I love doing flameout additions and waiting 10 minutes before starting to cool. I have dropped to 170 then done a hop stand but I prefer the former. I've never had Zombie Dust, but I did brew a grapefruit beer with grapefruit skin (be careful to...

2.5 months primary seems plenty for a 9%, unless you are racking a bunch of sediment into the bottling bucket. If not, perhaps you should try cold crashing to get an even smaller amount of suspended yeast in the beer. At 2.5 months of fermenting, I think that the remaining fermentable sugars...

I've personally noticed that too coarse of a crush and a rushed/unthorough sparge will lower efficiency by 15% easy. You can adjust efficiency in Beersmith and that will change around your grain bill a little. For example, if you shoot for 60% efficiency, adding more grain (Beersmith...

Somebody gave me one for Christmas and I thought the mash was perfectly fine, yours does sound like it was an anomoly

When I first started brewing I bought a 24 case of empty pop top bottles to have. Then as I would drink store bought beer I would save the bottles and ask friends and neighbors to keep their empties, and they quickly gave me enough for multiple batches. I would not recommend buying empty bottles...

Yeast does make a huge difference. The yeast that comes with kits are generally not good. I would go with Safale US-05 since it is a very versitile ale yeast that works great with most American style beers. Try to keep the ambient temp in the mid 60's, try your basement or a dark closet. If this...

Billy - since you are in MN I would HIGHLY recommend Ritebrew.com. Use the Speedee shipping service. I am in Illinois and if I order before 1pm I get my grains, hops, or whatever I order on the NEXT DAY every single time, it's never failed me. They even do increments of ounces and the grains are...

Me too. Honestly half the time I can't tell the difference between a brown ale and an ipa wort, I must just have a bad palate :drunk:

It was a pretty huge cake. There was not much beer from what I could tell, I racked as much as I possibly could and even racked a little of the cake as to not overpitch. It was definitely mostly yeast and trub rather than beer

I've never used DME to raise OG, does this add body and flavor or just for bumping ABV a little?

Yeah I really wanted to brew this so I just tried it expecting bad extraction. 11.5lbs in a 4 gallon kettle BIAB is not advised in case you were wondering :D

I don't think you'll have a problem especially since you're raising it only 4 points. I used to have my BeerSmith efficiency at 80% (who knows why) when I was only getting about 70% so my SG was always low. I'd throw in some regular old table sugar to get my gravity up. I did this twice and...

Galaxy seem to be an acquired taste when it comes to dry hopping. Some people think they add great flavor, some people think they taste like crap. If I were you, I would not do a 3oz dry hop on something you have no clue what to expect unless you want it to be an experimental batch. You have to...

An easy route for this question would be to download the BeerSmith trial. That way you can adjust for efficiency if you need to. If you are around 75% efficiency then you can just multiply everything by 0.2. Hops and grains are scalable.

I brewed a est. 1.090 Imperial Stout. Because of my BIAB kettle size limitations, I was forced to mash at a super thick 1.05qt/lb. Obviously I did not get good sugar extraction so I was expecting my OG to be a little low, but I measured a 1.078. One of the reasons I think I was so low is because...

I brewed a est. 1.090 Imperial Stout. Because of my BIAB kettle size limitations, I was forced to mash at a super thick 1.05qt/lb. Obviously I did not get good sugar extraction so I was expecting my OG to be a little low, but I measured a 1.078. One of the reasons I think I was so low is because...

Like I mentioned I've never used a secondary in my probably 30+ batches and always felt I was missing out. BUT after hearing Revvy, others on HBT including you, and even John Palmer saying skipping secondary could make even better beer I've changed my thinking on that. My situation is...

I guess a good question to that would be is there substantial differences in the final product from doing any of those as opposed to the others?