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I am brewing a simplified/modified recipe today based on some LBHS recommendations so as not to throw out any hops (they come in 1oz packets). It's a partial mash: Sculpinish IPA: Yeast: Whitelabs WLP001, 1.5 liter starter 8 lbs LME 1.5 lbs 2-row Pale 1 lbs Cara Pils .5 lbs Cara Vienne 1.25...

I'll be sure to leave some. I need to measure OG anyway and have a taste of the mix of juices for reference. Given what I have been reading about Wyeast 4766 particularly in the experiments sticky (not so good), I may have been steered the wrong way by my LBHS. This guy, however, seemed to...

Thanks for the feedback. I'm adding another 32 oz of organic unfiltered honey crisp apple juice, for a 1 gallon total. I'll decide a week or two into primary whether or not to find another gallon jug to secondary or not. Wish me luck.

Using left over cider from the holidays, Trader Joe's spiced and another with the same ingredients. Wyeast 4766. 96 oz total in a 1 gallon glass jug. Correct me if I'm wrong based on a short amount of research in the stickies, but after sanitizing everything I can basically just add the cider...

On my next high gravity beer I'll try a combo of heat and yeast nutrient if it stalls. I did shake for about 1 minute so maybe that wasn't enough. Having an O2 bottle in my apartment is just not something I want to do at this point. I did ask the LHBS advice, and it turns out their own...

Not to side track the thread, but the master brewer from Anchor in San Francisco did a talk during SF Beer Week. They still do open primary fermentation! I asked about how they keep infections at bay and he said that basically the yeast will overpower anything else. They have been doing it this...

Because the temperature difference isn't super dramatic, maybe you will have luck with the method I just used (it's only my second brew so take this with a grain of salt). Rather than a full water path with a towel wicking water from the bottom, I just wrapped a wet bath towel around the...

Before I brew my next batch, can you all help me debug what may have gone wrong with the FG being so high (1.021)? I got a good efficiency in the partial mash, and as I said earlier in this post I did my best to keep the fermentation temperature under control. Water and mash: I used about...

I am happy to report that the beer has finally carbonated and it not only tastes good, it tastes amazing. There is a nice head on it as well. It far exceeded my expectations and a friend in the know has commented on it being better than many craft beers he likes and drinks regularly. Very...

Just saw this reply, sorry. 2-3 days. I did end up putting prime drops in about half the remaining bottles so I'll try those in a couple weeks while comparing them to the others that will keep conditioning. I'll keep you all updated. Tonight I'm bottling the Black IPA and am using...

Got it. Is it ok to add the priming sugar solution in first if I'm letting the bottling bucket sit for so long. Is there a maximum time let it sit before working about oxygenation or the yeast starting the process (ex. can I wait 1-2 hours)?

The no to low carbonation is the main issue. They do indeed to "pfft" but not nearly as loud as I would expect. Every bottle has had the same issue, and the capping feels like it is pretty straight forward (I felt the cap "lock" into place when capping). I did have the caps sitting in...

Last night at the 15 day mark, I dry hopped for the first time ever. Used Motueka and Rakau hop pellets and just dumped them in to the primary. The gravity is about 1.021 - 1.022, a bit higher than I would have wanted but that just gives me motivation to switch to All Grain eventually. The OG...

At the four week mark and still have the low carbonation problem. No head to the beer at all when pouring. Patience really is a virtue in this new hobby. I'm glad I have the Black IPA in the fermenter to keep me occupied.

Ah- I was going back and forth on whether to do that so I'll try that next time and compare the results. I wasn't sure if I would gain more efficiency from having the grains straight in the water for the entire 60 minute mash than any efficiency I would lose from not finishing with the clear water.

Thanks for all the advice. I ended up putting the grains in the smaller pot for the mash (1.3 qts per lb), used the oven after calibrating the day before to maintain the exact temp (I checked halfway into the mash and it was within .1 degrees), then poured into the kettle containing the sparge...

Cool - thanks for the reassurance. I also moved the bottles upstairs where the temp is a couple degrees warmer. I'm using corn sugar next time just to compare.

Sorry, but that got lost in the wall of text that is my questions. My specific question this time around was related to my concern about possibly not having enough yeast as I hadn't communicated earlier that I had been super conservative on not getting any trub from both the primary or...

6 weeks after our first brew, a Pale Ale (see the other thread about how we are still waiting for carbonation), yesterday we did brew #2 - a Black IPA. I'm trying some new things this time around - 1) Single fermentation only 2) Dry hopping 3) Different partial mash technique 4) Added...

Update time. Yesterday my friends and I tried the first two bottles while brewing our second batch (a black IPA but that is for another post). The good news is that the flavor, aroma, and hop profile are great, aside from being a little on the sweet side. It also pours very clear, probably...