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I can imagine how loud that was! Mine didn't blow in half and my ears were ringing for two hours. Mine was in my garage so that probably didn't help.

I just made my first starter. It has been less than 24 hours and it is at high kraesen. There is a fair amount of trub in the bottom. Should I pitch the whole thing or just the liquid off the top of the trub?

I want to do a Black IPA. Since roasted grains aren't "must mash" grains, is it better to steep them separate from your base grain mash or does it really matter?

Oh, the dangers of brewing but so worth it!!:mug:

Brewed a batch last night and went to cool it down by turning on the faucet for the wort chiller. Went back to the garage and as soon as I started looking for leaks my vinyl hose that bridges the chiller and the garden hose exploded!!! Scared the s*** out of me and damn near blew my ear drums...

I use a sparging process very similar to you. However my efficiency hasn't been as good as yours. I have been running about 65%. What temp is your sparge water? Also, do you keep the mash water above the grain bed for the entire sparge? It seems like I have to drain the MT nearly completely to...

Bringing the temperature up by wrapping the carboy in a blanket is helping. The krausen is starting to fall. I think I will heed the advice to be a little more patient. :)

Both those sites are definitely helpful. The only problem is that I am not experienced to know how the different nuances will actually taste. For example, I don't want strong banana flavor but I am sure it isn't that strong.

That is probably true. I am typically 2 weeks (or a few days more) from brew day to bottle. My hydro readings are usually in line but a few more weeks would help it clear I am sure. I add gelatin at secondary which helps. I am just not patient enough to have finished beer sitting around. :)

The beer turned out terrible. First and only batch i have had to throw out Not sure if i can totally blame the yeast but want to try something different.

Welcome to the club!!! You will really be hooked once you taste the fruits of your labor. Cheers!

I am brewing a simple wheat beer and am looking for a good yeast. I have used Wyeast American Wheat 1010 in the past and am not a big fan. I would like to try something different but keep it close to its simple style.

I wrapped my carboy in a blanket so hopefully that will help.

I am using wyeast 1272 american ale ii. It took off right away and was you going steady. I think it must be the temperature. It is under my stairs in my basement and it is fairly cool in there because it is not finished or heated.

I know a lot of brewers dont transfer but I have stayed in the primary before for the entire fermentation and I have never had as clear of beer compared to when I secondary. Maybe it is psychological but I seem to have better results when transferring to a secondary.

I have had an IPA in the primary for over a week. Typically after a week the krausen has receded into the beer. I want to transfer to a secondary so I can dry hop. Should I wait for it to recede? Could it be Star San foam holding it up? This was the first time I used Star San and there was...

One major risk i could think of would be infection. You won't be able to sanitize the cereal which could introduce something wild to the beer.

I have used 1010 one time and my wheat came out terrible. Can't contribute it all to the yeast but I am steering clear of it for now.

How are you checking efficiency right after mash? Hydrometer reading out of the mash? Refractometer? Sorry but I have just done a few AG batches and have struggled with getting a decent gravity reading. I usually check right before I boil but at that point it is too late to add mash time if...