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i mashed with a little under 4 gal of water sparged about 4.8 gal of water. (sparged till I reached my pre boil amount) Pre boil amount 6.3 gal after boil right around 5 gal mash and sparge in a bag, I do not have the false bottom on my 8 gal pot yet . I let the mash drain then add some more...

i dont know what the difference between batch or fly sparge. never heard those terms before. i use a 8 gal stock pot with a spigot on the bottom to make the mash then drain into a few pots. sparge directly in 8 gal, temp right around 168. Clean my 8 gal combine them all for the boil.

Ok so i came up with a nice IPA recipe last year (see below). my mash ran a little hot around 158ish (electric stoves suck for dialing in a specific temp).My og was 1.042 my desired og was 1.056. In the end i added some DME and Candi Syrup equaling 1#to up the gravity. I didnt want to add to...

Thanks for the advise, I added the dme and its chugging along. When it's done I'll check in and let you all know how it turned out Cheers

I brewed a Franziskaner clone yesterday and my gravity was much lower then expected. Around 1.034 I was shooting for around 1.050 ish. I figured it was probably a problem with my spargeing. I know i messed it up, But I was wondering if it would be worth it to boil up some light dme and add it to...

thanks for the advice, i think im going to let it do its thing for about a week, since im going out of town and a lot of sediemt is starting to gather at the bottom. then check on it and give it a taste. i also poured a little co2 in to hopefully help create a barrier for any oxygen, just incase...

the temps have been in the low to mid 60's right around 63.

Ya spiced with pumpkin spice, it tasted alright had a slight taste of plastic/vinyl, kind like it smelled. it's not gross just a little off. Didn't know if that was from the spices as well. It's why I put it into secondary instead of just kegging it

There is a bit of head space. I need to get a smaller carbon. There is probably about 6.5 inches of head space. I gave it a little shake and the stuff started to fall like a snow globe.

This sat on the trub about 6 weeks, longer then i would have liked but was unable to transfer it. was going to just keg it but it had a little strange oder to it. so i put it in secondary. any thought if its a infection, mold, yeast colonies? its only been in the secondary for about 4 days, but...

I was made a holiday spice beer and a pumpkin beer, both all-grain (brew day Sept 22) everything went as normal washed and sanitized everything, mashed brewed and put in the primary. i wanted to put the beer into secondary on the 20th of Oct, but was unable to due to being sick. i did not want...

Ya I tasted it. It still warm. There is a slight after taste. But it's not super stong just strange. You taste the pumpkin and spices then the after taste hits you. It's not gross just seems out of place

I recently made a winter spice beer and a pumpkin beer. I was unable to move them to secondary after two weeks, and I was sick so I did not want to touch it. The beer sat in the primary for 5weeks. Went to keg it this afternoon, when I popped the top of the buckets they had a kind of vinyl...

I also made a winter spice beer that had the same result. But the smell was not as strong. Will it fade over time.

I made my first pumpkin beer (based on the Samhain pumpkin ale recipe). I was sick and didn't want to mess with it while I was all Germey. So I didn't put it in primary after two weeks. It ended up sitting in primary for 5 weeks. When I popped the top to keg it, it had a strong smell sort of...

We are making the three batches at the same time. thanks

I was wondering can you portion out and split a tube of white labs yeast? basically planning on making 3 1-gal batches that use the same yeast. any help would be great thanks.

My fiance wanted to get into making mead so I picked her up the basics, turns out she wants to try a few small batches. I was wondering if I had a tube of WLP720 Sweet Mead/Wine Yeast could I portion it out to make 3 1-gal batches? I was also going to put in some yeast nutrient and energizer as...

thanks for all the help, I ended up using a little over .5# of DME and 1/3# amber candi sugar, its what i had on hand. We will see what happens. again thanks for the help.

I had to do the same a few months ago. I used table sugar and a pinch of cream of tarter, to make the candi sugar. Use a candi thermometer to watch the temps so it stays a syrup when its cooled. Be careful though when I added mine the yeast went ape crazy clogged the vent, popped the top.