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Hey guys, Trying to pull together some ideas into my own recipe. This is my first recipe from scratch, so im definitely open to feedback on it. I like rich smokey porters, and I thought adding the Peat Malt would add a touch, but im not 100% familiar with the grain, so I dont know if its going...

Thank you! I appreciate the detailed response. Its hard to not want to judge every part of what I am doing as wrong, so I appreciate the perspective.

Hey guys, I brewed yesterday and ran into a low efficiency again and feeling a bit frustrated that im so off from my numbers. It doesn't seem like the beer matters, but anytime im aiming at 1.070, I end up getting maybe 1.055 for my OG. So yesterday I took exact measurements of everything and...

I keep seeing a pretty common theme of 1/2 cup of DME to 2 cups of water for a yeast starter. And its a rule of thumb I always followed, and I havent really ever paid attention to much detail beyond that for the starter. My starters have always been ok, but never great. Well, I upgraded my...

Oh good lord, im dumb. Long day at work, brain dont work good:confused: Anyway, if I mashed too low, how would the iodine show any sugar conversion? I would expect it to flash black with the presence of starches. Just trying to make sure I understand if I am reading iodine correctly.

Got hydrometer, confirmed that my refractometer is actually 100% spot on. So I somehow ended up with 1.035. I checked my thermometer that I used and it was off. It kept reading a lot higher than the actual temp. So that probably explains it. Though, that would mean my temps were running hot, I...

I got a Brix reading of 9

Thanks, its been driving me crazy that I have to trust a refractometer I havent used a ton of us. I saved some wort, pre-yeast and when my hydrometer comes, I can give that a test to see.

Hey there, I brewed this recipe on Saturday: 10 lbs Marris Otter 1 lbs Black Patent Malt 12 oz Roasted barley 12 oz Flaked barley 8 oz flaked oats 8 oz Crystal 120L 8 oz Cara Pils 8 oz Rice Hulls I mashed the recipe at 156 degrees for 1 hour (recipe said 45 minutes, but I let it...

Thanks guys, Typically I have had some active fermentation at this point. But its been 24 solid hours and there is very little activity at all. Like I mentioned, I used two vials of British Ale Yeast (White Labs), and I know every beer is different on when they will start active fermentation...

Oatmeal stout with Og of 1.052. It has: 1 lb amber dme 3 lb Maris otter extract 3 lb dark extract .5 lb choc malt 2 oz black patent .5 lb crystal 60L 1 lb flaked oats 2 oz black roasted barley .5 lb pale ale malt 1 oz horizon hops And 2 vials of British ale yeast (liquid)

I brewed approx. at 5pm last night (16 hours ago about). I forgot to shake my carboy to aerate it. Its not making the sounds like its in rapid fermentation, so given that should I go ahead and shake it now? Or would that harm it and I should just be leaving it be and going about my day?

Not that I did intentionally. I lift my bucket carefully and avoid any vigorous motion that could make the yeast angry :) I'm just trying to try and pinpoint what else I could have done wrong. It may just be the 7-7.5 weeks it was in primary before bottling.

Well, its been bottled and been sitting for 4 weeks in the bottle. It tastes and smells like Yeast. Its highly undrinkable. Im gonna set and forget them and hopefully that changes in a few months. However, the two causes of this im reading are: 1) Bad Yeast and 2) Yeast eating dead yeast...

No it died prior to my move. About a month before it stopped being able to chill.

Hello all, Two things happened in the last month that requires me to get a new setup. First off, I just moved into a smaller apartment, and I was worried about size considering I had a fairly large (4-5 keg) keezer setup. Unfortunately for me, that freezer died and now I am left without a...

Hello, I brewed a NW Style Red Ale using Wyeast 1056 back on August 2nd, 2013. Its been sitting in a primary because I had a couple week trip as well as moving and a new job, so I somewhat forgot about it (both good and bad, haha). My question, I am going to bottle it tomorrow, September...

Hello all, I finished kegging my beer and its been sitting for a week and ready to go. But when I went pour my first batch of god's nectar, it hardly dribbled out. Which is odd, because its never happened. So I opened it up and found it clogged with remnants of yeast and broken down hops that...

Quick question: I have a chilled vial of yeast in my fridge and plan to make a starter this afternoon for a brew day tomorrow at 1pm. Do I need to warm the vial up for a 3-4 hours BEFORE I add it into my starter?

Well, at least he now has documentation of what he did so he can try to replicate it once it becomes the greatest beer ever.