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I brewed a variation with only Saaz hops of this tall blond ale. You were right, I continuous mashed, but you answered the 'duh' question about the sparge arm. My thought process was sound, but I forgot that a sparge arm would only have 'pure' water coming through it, not wort. I do attribute...

Keeping the temperature constant is definitely interesting, more difficult than I thought. I sparged at 170 degrees, by then I had figured my temperature out fairly well. Sparging on my setup is gravity, very easy to control, I see your point with the grain getting stuck in a sparge arm. I did...

I brewed my first all grain, so lots of flukes I am quite sure. Not sure if I ended up with more knowledge or more questions, but either way. I did end up with slightly low efficiency, 67%... I purchased a continuous setup, so thats what I used. A couple questions: 1. Should a continuous...

And to 30813

Now, if I could just get it out of the truck :) SWMBO is not strong enough, kinda funny.

So the CO2 that is coming out now was in suspension in the fermenting liquid? And (may be reaching here), because it is a higher gravity beer, and I had crap on top that I (learned) that I am not supposed to have on top, the capability of the liquid to maintain a suspension of CO2 was greater...

Ok, got it, I'll do better next time. I still want to know why the change happened, else I would not have posted.

I would have taken a gravity reading, had I a vessel to measure with. It's on the way. The interest here was not to get a lecture, I want to understand the microbiology. If it is fermenting, which produces CO2, where did that CO2 go? Where was the expansion required? Can the hops store CO2 in...

Well, darn. At least I keg, so it will be drank pretty quickly. To clarify, those were my thoughts before, not after.

That is getting to the root of the question, but how can there be fermentation without CO2 release? My thoughts were, 1) I could have killed the yeast 2) For some reason, the yeast could have been sitting around not doing their job -- But why? This kit, at the very end (end of boil, and 5...

I thought that, too, but the airlock was very responsive to a touch on the lid... I took a picture and waited 24 hours, and it did not move a bit (split 60/40, so not equalized).

Oh, I can tell I am about to get yelled at :) So we brewed a batch of the double IPA from keg cowboy on Saturday, my third. From what I can tell, nothing was amiss, cooled wort to 80, added cold water, sitting around 70, oxygenate beer, pitch rehydrated yeast, and wait. 24 hours goes by...

Count me in!