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And back for another round... Going to brew this for a third time this weekend (as a test-batch for my wedding). Both of my batches thus far have ended up with way too high a final gravity (1.058»1.026 after mashing at 158; and 1.058»1.020 after mashing at 154). From my calculations, the...

Kind of, but on the bottom and not as severe. Those look like they had hot water poured in them, and I've been careful to avoid doing that ever since the Great Melting Carboy episode of 2012, when I stupidly poured boiling water into a carboy with PBW thinking it'd clean faster (oops). I'd...

Has anyone else had issues with their carboys deforming after prolonged use? The base of one of my carboys is significantly (and irregularly; it's not just bulging from liquid, but rather has some parts that are significantly bowed) deformed. The plastic around the temperature strips is also...

I mashed at 154, and ended up at 1.012 at the end of primary. Tastes quite refreshing after adding the juice, can't wait to try the finished result in another week or two!

What temperature did people mash at? I'm assuming 154/155, given the FG, but after 40 pages of comments I didn't see any discussion on this point. May have missed it of course :drunk:

What effect might a protein rest have on this recipe? Given that the malts I'm using are (presumably) largely modified already, would it just end up thinning the beer out too much without increasing efficiency? My first batch had faaaaar too much head retention, so I'm toying with ways to thin...

Sorry if that was unclear, I did carbonate with CO2. You can definitely carbonate with beergas, but CO2 is cheaper (and you dont have to refill a CO2 canister as often, since it can be stored in liquid form). The numbers given for the carbonation part were all applied-pressure of CO2, the...

Hey all - I brewed BierMuncher's excellent Black Pearl Porter, which ended up a touch on the sugary side (1.024, about .004 of which came from maltodextrin and lactose by my math). Typically I carbonate my beers by putting them under 3x pressure for a day, and then setting it to the serving...

Raised mine to 68*, and got it to drop another .004 (1.028 to 1.024) over a few days. Hoping it drops another point or three before cold crashing, but seems palatable now. The malt isn't overpowering the toastiness of the porter, and I can tell it'll have great mouthfeel when carbonated.

Hit numbers dead-on (158º dropping to 157º after 45min) in the mash, OG at the BeerAlchemy calculated value of 1.058. I fermented at 62ºF, but it stalled at 1.028, which is a bit sweeter than I want (even if it is tasty) (measures 1.029 on 1/8, 1.028 on 1/9 with no bubbling and no...

Unfortunately, no... I have the keg in the garage in case I ever do, but by the time I had spent a fair share of the cost of a new keg in shipping fees for new parts to test, I gave up.

So I realized that throwing two more camlocks on my existing setup would allow me to throw my immersion cooler in my HLT and recirculate my mash through it as a simple HERMS system. But this requires a temperature controller to turn my pump on and off as necessary to step the temperature up...

Very interesting, thank you all... Sounds like it'll be a trade off between putting the whirlpool at a level where I could do a 5 gallon batch (ie, about 1/3 up the kettle at the 5 gallon mark), or place it about 2/3 of the way up to get a better mix of fluids and improve the chilling efficiency...

Definitely a consideration, though I have an 8.5 gallon kettle I think id bust out for 5 gallon batches (I just upgraded to the 15). Wouldn't be able to whirlpool in that one, obviously. Would it be sub-optimal to have it below the 5 gallon mark, to allow for use in smaller batches?

Apologies if this is covered extensively in another thread (I've read a few but didn't see discussions on point), but I'm waiting on delivery of a selfless whirlpool and trying to figure out the best placement for it on my 15 gallon kettle. I saw one comment saying it should be mounted about 2/3...

Because, as Yooper noted, I don't think there's a judge alive who could taste it and detect that it had 2.0 IBU more than an APA. Throw in some hop degradation from aging an extra month or two before judging, and it may well taste more like a high-end-hop APA by the time the bottles are opened...

I should perhaps note that it was not dry hopped, if that matters. :)

So I'm planning to enter one of my favorite beers to-date in the California State Homebrew Competition, but am riiiiiight on the line (stat wise) between an American Pale Ale and an American IPA... Actual OG: 1.062 SG Actual FG: 1.012 SG Actual Apparent Attenuation: 79.7 % Actual ABV: 6.6...

Yeah, I had to move the kegs yesterday from the fermentation chamber to the keezer... I realize this disturbs any yeast and particulates that have settled, but the kegs are going to have to be moved further than that before being served (hence the hope to transfer them to clean kegs if I can get...

Brewed some batches on June 8 for a wedding that's in two weeks... Yeah, i know that ~8 weeks is still rather "young" for a beer, and cloudiness is an inevitable possibility at this stage. I began cold crashing the batches at ~4 weeks to 1-2º C, and gelatined them when they got down to...