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I brewed this last weekend - it was my first try at a multi-stop mash. Seemed to go fairly well, i hit all the numbers, so that was a good sign. Primary fermentation has slowed considerably and I'll rack to secondary in a few days. I used a slightly different yeast, i used the White Labs...

seems to me that if there was enough sugar left in teh beer at bottling to prime the bottles that perhaps fermentation wasn't really quite done yet. but that's just my own take on it.

Planning on brewin Yooper's Fizzy Yellow Beer. And if i have time, i want to get a Pumpkin Ale into a fermenter as well.

Maybe it'll be good, i'll try it. The Sandlot beer that they have on tap at the ballpark is a coors product and it's dam good. But i think you can only get it inside Coors Field, which is kinda neat. Maybe this 10th and Blake will be similar????

i brewed a fair amount in the spring and just recently had 4 varieties in the basement all drinkable at the same time. Starting to run low though - especially on the milk stout and nut brown that we liked so much. Brewed a Red Ale yesterday though (clone of Ska's Pinstripe Red). Planning on...

Any experience packing up beer for flight? I know it will have to go in checked luggage. I'm traveling to see some old friends for a long weekend and would like to take a few bottles to share. I'm thinking of wrapping them in towells and then taping it all up inside styrafoam and putting...

I did a blonde ale recently and added one lemone (quartered) into the boil for about 5 minutes and then added the zest of 3 lemons to the secondary for a week, then bottled. after three weeks in bottles, the lemon was fairly strong and I was worried, but then after 5 weeks, it was a very nice...

I brewed this recipie, but added a twist of lemon the last few minutes of the brew, and also a little lemon zest to the secondary for a few days. Once it matured in the bottles, it has real nice lemon scent and hint in the flavor. Turned out real well. good recipie.

just a thought, but you say you drain the wort until you get the pre-boil volume your looking for - if your leaving water in the tun, your leaving sugars in there as well - that's part of your efficiency problem.

you ought to analyze your water chemistry now too while your at it.

Ever heard of these guys? http://www.lefthandbrewing.com/ based in Longmont, CO - (they make real good beer). Your different enough not to worry, but thought you'd be interested.

try adjusting the air flow on the burner as well.

My local LHBS has a sign by the grain mill saying "Do not crush flaked grains, it's not good for the mill OR your beer" The purpose of crushing is to expose the inner kernal to the water, this is (obviously) not needed for flaked grains.

Brewed a milk stout last weekend and being in Colorado and all, gonna call it "Mountain Goat Milk Stout"

when you first start draining the mash be sure to drain a quart or so and then stop and recircultate it a couple of times, that will cure the cloudy wort problem - do that when you batch sparge as well. It sets the grain bed and gets the little particles 'settled'.

There's a guy here that i work with who also brews and we generally exchange bottles from each batch and compare notes and tips. Works out good for both of us. One or two other friends get a bottle now and then, but i know them well enough to know they appreciate the brew adn the effort (and...

Done this many a night early in my career - spent way to much time on the road. Its amazing how fast you can chill a beer by slowly rotating it on a bed of ice in a trash can! :mug:

Think of it like this - your making kool aid and add a quart of water to get the mix right, then you come along and add more water - you still have kool aid, it's just all watered down now. A similar thing is happening in the MLT. It's a game of ratios.

The extra water in the tun is where the rest of your OG was sitting. It's tricky to get the sparge volume right so you get ALL the sugars out of the grains.

Congrats! :mug: I did my first AG brew last weekend and it took a little over 5 hours. I had everything planned out somewhat meticulously and it went pretty smooth. Hit my temps for the mash and sparge time, got the OG right where it should have been. It's fermenting now and i'm planning...