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I was totally expecting that. :)

That's definitely not in any videos I've seen! :)

Duly noted. Changes made. Thanks! :)

Pretty accurate, cottage cheese and saturated sawdust.

Going for maltier/sweet flavor with elevated diacetyl for toffee flavors (hence ringwood ale yeast) and mild English hop aromas. My biggest question is: Is that too much molasses??? Recipe: Sweet English Mild Brewer: mavandeh Asst Brewer: Style: Mild TYPE: All Grain Taste: (30.0) Recipe...

I know this was a while ago, but how did this batch turn out 4 years ago? I am using White Labs British Ale yeast and I got the same bicolor tan and white splotches that you did, except way more of them.

So, to report on my efficiency, I didn't get a good measure on the volume pre-boil, but according to BeerSmith, it was probably between about 75-80% (1.044 G). Really didn't hurt it at all since I calculated based on 70% efficiency. I guess I'll just have a little bit more EtOH! I do have a...

Relax, Don't Worry, Have A Homebrew. EDIT: Sorry to repeat. Didn't go to the end of the thread before replying to see if anyone else explained.

I friggin' love BeerSmith. I've even used it for some of my extract recipes. It's such a great tool. Great advice in this thread. I'm glad I brought this up! Keep posting!!!

I learned that, for brew in a bag, you do in fact need a bag. Mashed in without said bag, then dumped the mash into a 5 gallon bucket with my bag, pulled the grain out and placed it back in the tun/kettle, and then dumped the mash water back over the grain. Lost about 6-7 degrees, so I heated...

Great! :)

I did both. Added heat as I lost it while the blankets were over the vessel.

I'll share one of these moments in the video I am making. It's pretty newbie, but I RDWHAHB'd it.

For my first all-grain BIAB today, I stared to mash in my single vessel. I started at 157 degrees, accounting for temp loss for grain addition. I mashed in, stirred, and checked the temperature. 152 on the nose. Great! I stirred and checked for dough balls. Just then, I realized something. I'm...

I'm doing BIAB, so hopefully I won't need the extra water since all the temp loss will be due to grain immersion and steam loss. However, since I'm mashing in a pot instead of a cooler, the metal will conduct heat, and thus lose it considerably better than a cooler. Should I, A.) Let it sit a...

Tomorrow, I will embark on my first all-grain experience brewing a very simple IPA. My question for you, the HBT reader, is: what are some simple things that you wish someone would have shared you before your first batch all-grain? Things that you don't see in videos, ie. stir your strike water...

Lesson: stir, stir, stir! Couldn't find the bittering hops I wanted originally (Columbia), so I read up on a few varieties and I thought the description on Phoenix sounded nice for what I wanted to accomplish. Also, I did change the mash tun temperature to 155 and the strike temperature did...

Thank you! I will use all of this info on brew day. Cheers!!! -Mark

With regard to your comment at the end about my first rest, I'm not planning on doing a step mash, just going straight for saccharification. Should I change my plan? How will my beer benefit? Just better efficiency?

I'm going for a simple and sessionable English style IPA. The idea is fewer variables means fewer things to screw up since I'm used to brewing extract. Note: Used BeerSmith, and since I am used to brewing extract, efficiency has never been a concern. I just left it at default, but I'm sure...