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I pitched notty for a nut brown ale and started fermentation at 68. I noticed some banana esters so I placed the fermenter in my basement which is sitting at 64. Will this have any negative affect? I've read that you want to start low and raise temp. I'm on day 6 in primary so should I raise...

Thanks brewer for the info. The grainfather is an all in one mash/boil kettle. I checked out your brew room thread. Very nice!! Moops, I was looking for hops that wouldn't add too much complexity and kind of "work" with the beets, ginger, and lime - so yes, something that wouldnt get in...

Awesome! so you think something like: main mash 5lb maris otter .5lb crystal 40 cereal mash 4lb 6row 2lb flaked rice 1lb beets

I'm planning on brewing a beet, ginger, lime beer this weekend and need help with a grain bill and hop schedule. It's a weird beer, but hey im brewing it for myself. Here is what I was planning to add to the boil of a 5gal batch: 1lb. beets 60 1oz fresh ginger 15min 2 limes' zest flameout...

This is my first time using Brett and read that you should let it age to bring out more of the Brett character. Also considered adding oak as I know some Brett beers are aged in oak barrels. Any thoughts on that?

Thanks for the advice...this is a recipe i found online and just went with the schedule they had. I already pitched the brett after 7 days now just waiting to rack to secondary. Since i just pitched the brett do you think I should wait another 2 weeks before racking to secondary?

I have the following farmhouse ale fermenting: 8lb maris otter 3lb german wheat malt 1lb flaked corn .5lb cane sugar 1oz willamette 60 1oz hallertau blanc 20 1oz williamette 2 1oz hallertau blanc 2 3/13 Brew day: Pitched white labs american farmhouse 3/21 pitched brett brux...

I pitched the nottingham and also a smack pack of american ale yeast. Took a hydrometer reading and im at 1.02. Seems to be ok. Not sure if i disrupted anything that could cause off flavors though.

Thanks all, for all the input and advice!:mug:

It's a 6 gallon batch

Found this recipe online and was wondering what you all think. Seems a little too dark? then again I've never brewed an all grain stout or porter 6lb maris otter 5lb 2 row 1lb chocolate 1lb black malt 1lb crystal 120 1lb flaked barley .5lb carapils .5lb victory 2oz nugget 60min...

How's it going? I brewed an imperial stout yesterday and my OG is 1.08. I used 1 vial of white labs irish ale yeast and was wondering if more yeast is necessary for a high gravity beer like this? I have a packet of Danstar nottingham yeast, would this be ok to pitch with the irish ale?

LOL Yep, I want to be able to have something for everyone. Thanks for the input

I have the equipment on order to convert my kegerator from a 1 tap set up to a 3 tap set up. I want to have a good lineup on tap and was looking for suggestions on 3 different types of brew to keep on tap. I also don't have the equipment to ferment a lager. By the time I get the equipment...

I saw I got some views but no replies. Wasn't sure if I should've posted in beginners. Sorry for the confusion.

I got the cereal killer mill and milled at factory settings. I'll have to check the gap to make sure it's at the proper setting.

Sounds good. I think I'll let it ride and dig into why I didnt hit expected OG Thanks

I brew using a grainfather and had good results. Only thing that changed in the process is that I just got a grain mill and used it for the first time.

All grain and i did hit my volumes...may have not converted enough sugars...I did mill my grains and did a 60min mash using a grainfather.

I entered the recipe data on brewers friend and estimated OG was 1.059. I'm just worried about getting a low abv beer.