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I just figured, it might be because of the cocao powder that I'm not getting a krausen. I'll take à reading after a week.

I'm doing an hefe weizen next time, cause apparently, I like to stress about yeast and fermentation ;) That and summer is coming....

Even I didn't get any krausen? From what I read about that yeast strain, I should get heavy krausen that's long to subdue. Yeast is much more easy to control in bread hahaha

Just wondering if everything is normal, I pitched my yeast (wyeast 1469) on saturday around 9pm. On sunday night, I had lots of bubbles. Since monday night, I'm only getting 1 bubble every 3 or 4 seconds, no kraeusen. I keep it in a room at 20°C (68°F).

It was bubbling a lot last night, but it's down to one bubble every 3 sec now. Normal?

I used the wyeast pouch only. I activated it 24hrs before using it. I'll leave the hops pellets in next time! I was afraid iI would get too much hop taste in thé beer if I left it in during fermentation.

But I started to brew to worry about all those steps :P It's really the fun part. If it taste bad, I'll just have more fun the next few times to fine tune the process. The aim was not to make a "super duper chocolate bomb", but to see how it turns out if I add it to the recipe. I see it like...

I boiled for 60-70 minutes. It took a while for it to start, electric stove wasn't up to the task, so I used a second pot to boil 1 gallon. I know I measured 1.040 somewhere before boil, I might have mixed up the numbers between my pre boil and sparge gravity (I measured my mash gravity before...

This is my first brew and went all grain. 3kg Maris Otter 0.454kg chocolate 454° 0.240kg crystal 40 0.240kg crsytal 120 0.5kg victory 0.5kg flaked oats 2oz Willamette hops at 60mins 2oz cocao powder wyeast 1469 West Yorkshire This is how it went : I sprayed a bit of water on my grains before...

You know, your recipe is the same i used to make co2 for my fish tanks..... I tasted one time after fermentation stopped. Eww....

I have lots of friends who aren't really beer people, but like "Apple beer" alot. This one in fact : Leferbvre Newton Problem is, it's not always available and it's pricey. Any idea how I could get something that taste only just a bit like the real thing? How do I guess the yeast strain...

Regarding the wort chiller, should I sanitize it before putting it in after the boil, or should I just put in near the end of boil so it's sanitized by the boil?

I'll mash in the kettle, collect in a bucket, clean then boil in the kettle. BIAB would be nice I guess, but i would need to get a bag then.

Thanks for all those great advices! So in order to get maximum efficiency, I understand that I need to sparge until the water I get out of it is somewhere around 1.010 gravity (I might get like 10g or 6g, depending on the amount of grain used), then boil down to desired volume. Am I right...

I'm kind of new to all grain (haven't brewed any beer yet). Let's say I just buy grains from LHBS, should I assume 70% efficiency?

I'm new to homebrewing and will be brewing my first beer in two weeks. I'll do an oatmeal stout, all grain. I have questions regarding the volume of sparge water to use. The recipe calls for 2 equal sparges. Lets say I'm doing a 5g batch, assuming around 70% efficiency, beersmith says I...