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Fermentation was in the mid to high 70s. I did try to raise the temp a bit at the end but maybe not enough. Mash temp was on the high end in the mid to upper 150s. I'll lower the temp on the next one. How do you add the simple sugars during fermentation? I always add to the boil. Thanks for all...

I have done several brews in the higher gravity range and they all tend to finish high. The biggest has been my last one at 1.110 OG but only got down to 1.031 FG. Does anyone have suggestions on how to get a high gravity brew to ferment to completion? I have done everything right as far as I...

I clogged an airlock on my first brew. That was the last time i used an airlock. Now i always use a blow off tube and 90% of the time I need it. I've lost up to a gallon due to blow off so IMO never use an airlock unless you have a huge amount of head space. Sad that so many homebrewers have to...

I have gotten up to 91% efficiency using a 10G round cooler with domed false bottom. The key to good efficiency is temperature, good mix, good crush, PH, proper time and slow sparge. I use 5.2ph stabilizer and typically about 152 temp @ 1.25qt/lb. Fly sparge IMHO gives you the best extraction...

Yes, glass Carboy.

I had Krausen develop after I put a starter in the fridge to chill. Worried me a little because it overflowed and I was hoping nothing got infected. I ended up pitching the whole thing instead of decanting and it was one of the most active fermentations I've had. The damn thing just kept going...

I'm a plus one on that. I typically do about 8 gallon pre-boil to get 5.5-6 gallons in the primary. By the time it ferments out I've usually lost a little through the blow off tube so end up with right at 5G with trub loss. A more vigorous boil is good for the brew too so keep the heat up.

I'm planning to make my first wine this weekend and would like to use a 6.5 gallon Carboy for primary fermentation. The instructions recommend a minimum 7.9 gallon bucket. I assume that is just for head space to prevent foam overs like in homebrewing. I always use a blow off tube with my...

FG 1.014 would be the final gravity if it ferments completely. The best chance of getting there is to leave it alone and let it do its thing. Just because you can't see any activity doesn't mean there isn't stuff still going on. Initial fermentation happens in the first 3-4 days but can continue...

It's 1-1/4" but that is OD so would be 1" ID.

I put a 1-1/4" vinyl tube directly into the Carboy and stick the other end in a bucket of water. I rarely ferment a batch that doesn't blow the top so I don't even bother with the airlock anymore since my first batch clogged the airlock. It's a simple way to keep the system closed and still...

Patience is the hardest part of brewing. Best advice I can give is to let it do what it does. Keep it between low 60's to low 70's and in primary for about 3 weeks then bottle. If you are fermenting in your bottling bucket you'll need to transfer to secondary first but secondary isn't necessary...

Bottle when you can and taste it. If it tastes good its fine. Recommend not using secondary and just keep in primary for 3-4 weeks to limit chance of contamination during transfer. Secondary is not necessary to get clear beer.

Someone should experiment brewing with marijuana. Probably end up being a waste of pot but you never know till you try.

I used WLP400. My starter had some foam bubbling out on top when it was in the fridge but I attributed it to delayed cooling after putting it in the fridge. 8 days fermentation just seems like a very long fermentation so I was wondering if some bacteria got in there and caused it to continue...

I've got a Belgian white that's been in primary for 8 days and still bubbling. I think it's got an infection but hope I'm wrong. Still got a lot of foam built up on top too. Has anyone else had similar problems? I guess I'll just wait it out and see what happens.

I use an IC 20' 3/8" copper with the brew kettle in an ice bath (50 lbs of ice in plastic tub with about 3 gallons of water) and recirculate the cold water through the IC with an old 12v water pump from my trailer. Gets 6 gallons of boiling wort down to 70's in about 20 minutes. A 50' coil would...

I made a starter like normal, stir plate for 24 hours then into the fridge it goes to chill for the following brew day. Opened the fridge the following day to pull out the flask and it had foamed up enough to push a little dripping out the top. To top it off when I pulled it out I noticed some...

With high gravity using dry you should add more packets and rehydrate. I've read that putting them through a starter will deplete their built in energy reserves. Most manufacturers recommend rehydrating in warm water with dry. Liquid is different because they have let the yeast go dormant so...

With liquid yeast there is a lot more variety than with dry yeast. Also, dry yeast are usually packaged in a way that the manufacturers recommend not using a starter because they have already been prepared with the optimum nutrients in the package. Putting them in a starter can use up their...