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That seems very odd. Ive never done a transfer of the mash before, but I have used some unconventional mash tuns/false bottoms but as long as I was mashing at the proper temperature and time, which you absolutely fall into, I've never seen a significant change in my efficiency. How low is your...

What temperature are you mashing at, and for how long? I cant imagine a transfer would result in the loss of efficiency but I temps too high/too low or times that are too short would. Also, when do you take your first gravity reading?

+1 The Champagne yeast produces very little additional flavor and can be a good way to ensure natural carbonation if you are worried about it. It should carb over time if you let it age but who wants to take the chance on something youve aged for so long :drunk: Hope this helps!

Thats where I'd put my money, on a poor harvest. Its really easy to contaminate your yeast if you aren't super careful. Happens to the best of us!

The best addition that I've recently made is my grain mill. Mostly because its an awesome extra step I get to enjoy during the brew day :rockin:. I also just really started using Beersmith more heavily, I know its not necessarily considered part of the brew day but I can sit around for hours...

If you end up swapping the 2-row for the wheat DME as the others have suggested you could make a pretty tasty wheat beer with the left overs, maybe something like this: Wheat DME #6 CaraVienna 12oz Williamette 1oz for 40min Liberty 1oz for 15min Orange peels 15min Pitch 1056 Cheers! :mug:

It looks like you might have gotten a wild strain in there. How long has that been fermenting? Check this sticky in Lambic and Wild Brewing https://www.homebrewtalk.com/f127/pellicle-photo-collection-174033/ It might not have been exactly the fermentation you were looking for but Im sure its...

The grain bill and hop schedule look great! Should be mighty tasty. I think it'll encompass all sorts of different hop bitterness and aroma. What ratios are you using for your water? Id use closer to 3.5-4 gallons for the mash and 4.5 gallons for your sparge. The times and temps look good...

Transferring back and forth should give you the desired aeration but I find it just as easy to put the lid on my primary and give a good shake for a few minutes. The nylon bag will certainly help with the trub but it will not completely eliminate the problem. There will be sediment from the...

This is what I was going off of. It sounded like he had achieved a good amount of carbonation but was lacking mouthfeel in his beer.

Are you an extract brewer? Even if you had aerated your beer it shouldn't result in a watery or anemic body, it would give it more of a cardboard taste. If you are an extract brewer try splitting your additions of malt extract, add half before the beginning of the boil and the other half 20...

After you're done with your boil move your kettle into your sink (if you're using your sink to run your wort chiller). Once the wort is chilled to the appropriate temperature I'd move the kettle to a nice flat surface and stir vigorously, the idea being to create a whirlpool. After this...

Sounds tasty, I'd say go for it! :tank:

The only concern I'd have with that is making sure the honey is pasteurized. A 15 minute addition would ensure this but you could potentially lose quite a bit of honey flavor. You can certainly try a later addition, 10-5 minutes, but I probably wouldn't go any lower than that. Hope this helps...

+1 on the Simcoe swap to FO/5 minutes.

Welcome to the joy of all grain :D Ill start with your third question and say yes, you undershot your gravity due to an excess amount of water used during your mash/sparge. I usually like to overshoot by about .25 gallons and dump the remaining wort to keep all the trub out of my fermentor...

You're right about the caramel. I generally try to keep it to half a pound because it contains quite a bit of unfermentables. The rest of the grain bill looks pretty good though! Which hop are you using at 60 minutes? And what type of hop profile are you trying to achieve? Do you like...

As far as a proper mash tun goes you can use a mesh bag and a cooler, 5-10 gallons is a good size, fairly effectively. I brewed several batches on an all grain system like this before I bought myself a mash tun :cross:. The coolers is ideal because it holds your mash temperature very well over...

Like unionrdr said, honey ferments almost completely out of your brew. This will leave you a little drier than the original kit had intended, but thats not necessarily a bad thing. If your looking for a good bit of honey flavor try steeping some 'Gambrinus Honey Malt'. I'd say go for adding...

I typically take about half of my grist (6lbs of grain) and throw it in my dehydrator and run it on low for about 48 hours until the grain becomes really dry. Ive made cookies, bread, granola, and pancakes with the dried grain (its much easier to store and cook with when its dry). I am going to...