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I live in Iowa. There isn't a brewery I can name around here that I'd put on a national scale :x Nearly everything around here is underwhelming. I'd love to support all of the microbreweries around here, but: Old Maine has awful diacetyl problems. It's insanely popular in Ames (where I...

^yes but I've heard that's only at temperatures over 170? Even my sparge water was at about 168 before I mixed it with my grains :P Thanks for the advice, you too davesrose, together you both answered all of my questions, even the ones I didn't ask.

Did you check the date on the bottle? It may have lost a good portion of it's hop flavor during aging. But also, I know what you're talking about, I've noticed nearly the same flaws even in American IPAs. Shipyard IPA jumps to mind. It has a heavy biscuit flavor, along with some almost...

no, actually i didn't, pappers. i've heard the term, a lot. i've even looked it up a few times. but it completely slipped my mind tonight. now that i've looked it up, i feel like an idiot :P i knew better than to not do this. Oh well, it seems to me this problem is pretty much all...

Well, i'm going to guess when all's said in done it'll be about 3 inches in the bottom of the carboy. I have no idea what it is, s1080, it all looks like hop residue actually (it's greenish) but it couldn't be because i didn't load this batch up with hops. I'm assuming it's just stuff that got...

I just got done with my first all grain batch (awesome, i know :cool:), but there's a TON of sediment hanging around in it. I've never been one to filter my beers, so I wasn't really prepared for this. I have one of those bazooka screens for my all-grain set up, but I'm not sure that did much...

Great! Thanks for the quick replies guys.

Yeah but it only fermented for like 12 hours.... can that be right? Is it because it's a starter? I thought the other few starters I've done have taken 2-3 days...

Oh wait is 3724 bottom fermenting? How could the yeast cake be on the bottom?

So I brewed my yeast starter, everything was going well, and since it's a Saison yeast, I was aiming for an ambient temperature of about 75 F. So I stuck it in a cubbyhole, went and checked it a couple hours later, it was 80 degrees. Thinking that just setting it in my basement would be...

thanks much fellas!

When making the starter for my Saison yeast, I already started to heat the water/DME before i realized I hadn't smacked my smack pack yet, and it was still in the fridge. Should I: A) Turn off the heat and cover the pot for a few hours until the smack pack gets a chance to do it's thing. B)...

Yeah it's just going to be significantly higher in hop taste/aroma. I don't know about you, but i might even consider that an improvement! :P also if anyone asks it's an English ESB :p

awesome man congrats!!! :D gonna buy all my all-grain equipment + first all grain brew tomorrow, my LHBS has 10% off everything, along with a free smoked-meat lunch and free homebrews all around in the parking lot. *stoked* ...and of course i won't forget to tip well:]

this man has a point.

+50 from the 10 5 gallon batches I've done. 19,125

Thought this might be helpful for the newbies (myself included!) so I thought I'd start a little list. 1) Fermentation Temperature - The temperature of the room the brew is in is NOT the same as the temperature it should be fermented at. I don't know if I'm the only one but I totally missed...

Wait I thought I read you can dry them in just a few hours? i'll be putting them on a screen in a greenhouse. 120 degrees or so, I'd guess.

When calculating GU's for a certain amount of extract, do you apply an efficiency factor? Say you have 3 pounds of DME. Assuming an extract potential of 1.045, would you be getting (3 x 45) = 135 GUs? Or would you have to factor in the efficiency of your brewhouse (say 70% or so) meaning...

1) Get ziploc bag. 2) Get rolling pin / hammer / big blunt object. 3) BAM BAM BAM BAM BAM BAM 4) ??? 5) Profit! also yes, keep the yeast in the fridge until you smack it (6-12 hours before pitching).