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Oh well, I'll just keep skimming along. It gives me something to do while I wait for the boil to begin and as you say theres still plenty of protein left even if I do.

I have my first Trappist yeast brew ready for the secondary tomarrow morning. My temps started out 82 degrees overnight (pitched @70) took temps down to 74 and slowly, in two weeks, took it up tp 84. Much warmer temps than I've ever tried. It is a saison and I will see how the esters developed...

When I am boiling my wort, just before it begins to boil, I start to skim off some of the forming proteins with a slotted spoon. I do this until boiling starts and stop just before I make my first hop addition. Dose this help, hurt or make any difference to the finnal product?

Thanks, I was confused. I normally use 1.25 to 1.30 qts. water per pound of grain. So if I calculate 1.5 or even 1.75 qts. and do a mash out perhaps I could increase my extraction. As I said before I sometimes leave some sugars in my grain and have to do addional sparging to collect them and...

Wow, thanks for all the advice. It seems that the grain crush may be the culprit. Sounds like I need to purchase a crusher. At least then I would have control over any testing driffrent size grain crushes. What size, of grain crush, would anyone suggest to start with?

I have been doing AG for just over 1 year and am not sure what is a better technic, batch or fly sparging. I do only fly and never thought about batch sparging. I normally hit around 60% extraction (Pre-boil). I see a lot of people staiting 75-85%. I hit all my mash temp and sparge with 175-180...

I checked the SG and it is still at 1.018 and has not moved for over a month. It is still a little to sweet. Is there anything I can do to lower the SG, add a large amount of another yeast, some nutrient, oxygen. Or just leave it alone and adjust the recipe next time? (Its a five gallon batch)

I have a pomegranate melomel that has been in a secondary since September. It is clearing nicely however, would it be a good idea to re-rack this to another carboy for the long voyage. The OG was 1.135 and my last reading was 1.018. I used 28 grams of champane yeast at the onset and alas seems...

Try a large amount of baking soda in your overnight soak...I mean a lot. You can get whole boxes from the Dollar Store, real cheep probably just a dollar!

Well what the heck, I had just a pound of very dark leftover inverted sugar and added it to my saison. With 17 pounds of grains it surley didn't need it, kinda takes away the meaning of most saisons. Its been fermenting from 68 now to 83 degrees with trappist w3787 yeast. Will see if the sugar...

Wow Luke 2080 has it right.After reading just the first 110 pages of DESIGNING GREAT BEERS by Ray Daniels, getting out a math book and a dictionary. I have dicovered that there are no ultimate technics or recipies for the creation of the perfect beer. That we must all traverse the trials and...

Well thats why questions are asked, thanks.

Does it do any good to rehydrate Irish Moss for any length of time before using.

Should you store your newly bottled beer warm or cold? My lastest beers are in the garage and are around 45 degrees. An American stout (1.086 O.G.) and a pale ale (6.0 O.G.). Will it take longer to carbinate at a lower temp?

Not a lot of experments with higher temp yeast. I made a saison belgain farmhouse and the recipe said to ferment at 79-84 degrees. My year round storage area is normally between 66-72 degrees, so I purchased a electric heater for my carboy. Pitched the yeast (Trappist W-Y 3787) at 72 degrees...