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My yeast strain was WLP400 OG was 1.044. Somewhat vigorous fermentation. It blew off I think once, I had a blowoff tube hooked up.

Here are pictures of the krausen I was talking about. I don't think it is infected because in the pictures I have seen infections look much more white and film-like http://i.imgur.com/XlmQP.jpg http://i.imgur.com/NS0y6.jpg

Hi guys. I just took a measurement from my 3rd ever brew and am getting kind of strange results on my final gravity. The instructions say that I am supposed to get a FG of around 1.011 but I just took a measurement and it was reading 1.004. Why would that be? It has been fermenting for 2 weeks...

Thanks for your posts Yooper. I did an all grain last week that was a few points too low. Next time I will use the fly sparge profile, great tip on adding mash out and sparge together and making the first sparges water temp higher. Actually I am a bit confused. Are you saying that you should...

Wow, sounds like everyone really just does it in their own way. I'll just have to play with my equipment a bit more and experiment. Thanks for the help! shadows69, its impressive that you get such high efficiency with a batch sparge! I need to look into getting a mill, what do you use?

Hi Ed, what is the efficiency of your setup? And what pre and post boil gravity do you get with this recipe? I want to do this as my second all grain batch and want to try to match it to yours as close as possible.

Thank you guys. From your posts I realized where I made one critical error. BeerSmith told me to mash with 1.5 qt of water and to batch sparge in two steps of 1.18 gal and 3.11 gal. I thought that the proper way to do it was to mash, wait 60 minutes, add the 1.18 gal of water, wait 10 minutes...

Yea my efficiency was around 59%. Could it have been that I ranoff too quickly and that is why it is low?

I have read a bunch of posts at HBT and it seems that other than the Thermapen these two are the most suggested. I have not ever seen a direct comparison between them. I also am interested in a probe style thermometer that can beep an alarm when it reaches a certain temperature. These would...

Yea I'll be shooting for 70% next time. How can I calculate my efficiency? Also now that I think about it I'm not certain I did my sparges correctly. For my first sparge I simply let the mash finish (60 mins) then added the 1.18 gallons of sparge water to the mash before ever doing a run off. I...

I did vorlauf 2 gallons this time. I did sparge with the valve opened all the way, I think I read somewhere that it doesn't matter how fast you sparge when batch sparging. It does make sense to do it slower, and I will try that next time. Thank you!

Thank you guys, I think you are right. I feel like my process was OK and I just need to get used to my equipment. One thing that has confused me is efficiency percentage. BeerSmith has two of those: brewhouse efficiency and effective efficiency. Which is the number people use when they talk...

Hi, Earlier today I brewed my first all grain batch. I though that everything was going really well, I hit all my temps, nearly got the perfect amount of runoff from my mash tun. The problem is that my preboil gravity and postboil gravity are too low. Reviewing my notes, I can't figure out...

You are correct, both should be 5g. I emailed AHS and the boil time for this recipe is actually just 30 minutes.

So I made a 2L starter last night and placed it on my stir plate. When I woke up this morning my stir plate had bubbled over and all of the thick krausen is now out of my flask. Does this mean that I have lost all of my yeast? Or should I just clean it up and continue to stir?

Austin Homebrew must have changed their recipe since 2007. This is the new one, I have it all entered into BeerSmith: BeerSmith 2 Recipe Printout - http://www.beersmith.com Recipe: Blue Moon Clone Brewer: Austin Homebrew Asst Brewer: Style: Witbier TYPE: All Grain Taste: (30.0) Recipe...

The recipe is a Blue Moon clone so it does have quite a bit of pilsner malt. I guess I'll do a 90 minute boil! How can you tell when your DMS is at a low enough level? Is there a way to test for that or is it just a rule that certain grain styles should boil for 90 minutes. Where can I read...

I have a 2L flask would you recommend just making a 2L starter when you have this little yeast? Usually I use a 1L starter if I an using a White Labs flask.

Last brew I did, I decided to try washing my yeast. After washing my yeast I put them into their own Wyeast style vials. Here is a picture of what they look like now: I do plan on making a starter, so does it really matter how much it looks like there is?

That makes sense, I figured it would just depend on your equipment and that the recipe was more of a guideline. Was I correct about my assumption about the boil? Just do 60 or 90 minutes whatever you prefer, but just do the first hop addition at 30 (or whatever the recipe calls for)