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I held it at 65 for 4 days and then let warmed it to 68 to finish. It's sitting at room temp now, maybe I should warm it back up?

I have a Mosaic pale 1.5 weeks into fermentation. FG has been hit, but it has the most rancid sulfur smell. Kinda like raw sewage. I have had that once before with Nottingham and it went away over time. What worries me is that the beer has a sulfury taste as well. Anyone else have 1056 do...

Fermentation control was the number one factor in improving my beer. You say you have a closet that is between 65-68, but are you sure it stays that way 24/7? Invest in a dual stage controller, a small dorm fridge and brew heating pad. Pitch at the exact temp recommended by the yeast maker...

Good call, but I have been using 1# of rice hulls in every batch regardless of ingredients. Does wonders for efficiency.

After listening to Jester King on the BN, I am inspired to take a shot at a very low ABV, table farmhouse ale (calling it Farm Equipment). They spoke about the recipe and focused on noble hops. I am wondering, can this focus be more on American hops for some unique flavors and aromatics...

I'm in.

^This is a great technique for getting more hope aroma and flavor. I actually will skip all hop additions (except for bitter) and then pitch hops right after the boil, no cooling. The extra heat seems to add more flavor, if thats what you are looking for. If you listen to a lot of brewers talk...

Best way to tell, shake the flask and see if it foams. If you get foam, you got fermentation.

This is a good idea if you have the capability. Not to rush the yeast, but to ensure they are able to completely attenuate the beer and you dont get stuck a few points higher than you should have.

I avoid racking to secondary to reduce the chance of oxidation, also, I like give the yeast as much time as possible to clean up the beer. I am able to wash the yeast and get one mason jar of pure white stuff. Perhaps I could get more if the hops were not there.

I just dry hopped a pale in the primary. Two ounces of pellets, no bags. After 5 days, I cold crashed and the beer was as clear as can be. I also washed the yeast without any issues.

Renegade Brewery here in Denver uses real peanut butter cups. Very tasty, and lots of peanut butter flavor.

I did MO + Amarillo and it came out great.

When doing 90 minutes boils I like to start with 8.5 gallons. I lose about 1.25 gallons an hour, so this leaves me right around 6 gallons at the end. I know thats more than you are looking for, but I typically leave half a gallon in the kettle with all the "material".

You just described my bottle cleaning process exactly. I rinse bottles, shake them up with water and then dry and sanitize. I have not let them soak and it clearly sounds like I should start doing that. I dont think its due to under attenuation. I temp control everything pretty good, give the...

Thanks for the feedback. I will start by reducing the priming sugar.

After about 30 batches, I seem to have half if them turn out to be gushers with about 2-3 months aging. Beer still tastes good, and long cold conditions seems to help, but it's getting frustrating. I clean my bottles well and dunk them in sanitizer before filling. I typically use 3/4 cup if...

Great thread, it inspired me to experiment last weekend. In a fairly low gravity IPA, I boiled with some bittering and then did not add any other hops until flameout. I wanted to get some flavor, so rather than cooling first, I just dumped in my 3 ounces, including, cascade, citra and galaxy...

A few suggestions for you: Add the corn sugar to the primary after the first two days of ferment. It will ensure a dry finish and high attenuation. Also, the higher your ferment temps, the more Belgium flavor you will get. I would start at 65 and let it rise to 70+.

Every batch I have done with either wheat or flaked oats, I have added a generous amount of rice hulls. And each time, I get my best efficiency and smoothest sparge. Is there anything wrong with using them in every batch?