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look really close at them and make sure they aren't super tiny bubbles of CO2 that are appearing to look like "cloudyness". Ive had the small bubbles thing before too. I thought it was something bad as well but turned out really tasty

yeah thats what im thinking about doing as well if my LHBS will let me just buy the specialty malt and bring in my 2-row for specific recipe. Of course only until i can get around to buying a good mill. Any suggestions? I dont mind spending a little more on a quality product rather than a P.O.S...

ok cool thanks for the info! my LHBS has a new Crankandstein mill. Aren't those basically one of the best mills?

yes very true. just out of curiosity how long will un-milled grain store for and still be fresh? is there any value of storing whole grains in the freezer/refrigerator.

I am wondering how long i can store grain if I buy bulk to cut the cost of each batch? I do not own a mill so it would be milled already from my LHBS. I have a big deep freezer and storage bins if that would help??? also is the shelf life of milled grain less than the shelf life of whole...

Ok cool so is it safe to assume that once you reach full attenuation from the specific yeast strain used that you shouldn't really expect much more from it (under normal circumstances)?

I have an ESB that had an OG of 1.071-1.072 and i used WhiteLabs WLP013 london ale yeast. 17 days later and its holding at 1.015 (for the last three days). The WLP013 is supposed to have 67%-75% attenuation. Is this what i would use to calculate what my expected final gravity will be? If so how...

I dont think you read the original thread question correctly. By no means am i going to rely on just airlock activity when i own a hydrometer and plenty of star sans and iodaphor. I was wondering about the possibility of airlock action on a beer that is basically fully fermented and ready to...

It's on the "General Mash Instructions" that came with a kit that i bought from my LHBS. It says you can take hydrometer readings (2-3 days consecutively) after the airlock bubble activity is 2 minutes or greater OR to decrease the chance of infection to "assume" fermentation is complete with 2...

Ok very helpful to know that. Thank u! I have an ESB that I made ( recipe from LHBS supposedly a Fullers ESB clone ) and it was really big because it called for 2 lbs. of turbinado sugar and resulted in an original gravity of 1.071. Pitched yeast 17 days ago and has been fermenting at 69...

I have read that as a basic rule of thumb when you have airlock activity that is 2 minutes or more between bubbling action that the beer is more or less done fermenting. I usually wait until i have 2 minutes between airlock bubble action to take my first sample for checking gravity so I...

Hahahaha that's a good one too! This is my first batch of cider ever so I didn't know to expect this kinda stank but if the end results are as good as everyone is raving about on the original recipe thread then it will be worth it. Thanks for sharing your funny fermen"STANK"tion experience.

the first part of this is a bit gross but funny in the end. I unfortunately had a bad clogged drain in my kitchen sink about a week ago. It was a really bad clog that even commercial strength Drano couldnt get through. It started to stink really bad (like a septic tank!)from the buildup in...

ok cool thanks Yooper! Im more about Quality NOT Quantity. If ya wanna get wasted go get a bottle of liquor and get stupid hahahaha. I wanna make good quality enjoyable beers so even if i lose 4-5 beers out of the lot it's worth it to me to make sure they rule! so less sparge it is. thanks!

ok yeah thanks guys that totally makes sense! do any of u guys add DME at boil to bring a less efficient mash up to projected OG? also does anybody adhere to the joy of homebrewing's call for .5 gallon of sparge per lb. of grain used?

ok thanks Double D! Not to overcomplicate things but by using less sparge than the book calls for am i gonna compromise hitting my projected OG?

page 283 The joy of homebrewing 3rd edition by Charlie Papazian says: One-half gallon of sparge water is (ideally) needed to sparge each pound of grain. is 1.056-1.057 considered high gravity??? page 224 of Clone brews 2nd edition calls for 11 lb grain bill for a 5-gallon batch of...

I'm gonna be doing AG infusion mash on my next batch and i am wondering how should i adjust Mash/Sparge water ratio's to obtain expected OG of recipe but not have more than 5 gallons wort (or a bit more cause im using a glass blowoff tube) for primary fermentation in a 5 gallon glass carboy...

Awesome! I'm getting it slowly but surely hahahahahaha. One last question and I'll leave ya alone for today (yeah right! Hahahahaha endless search for knowledge) Once I let the mason jars sit for a couple days after putting yeast into each and there's krausen and activity inside them do I...

Oh so I guess I was still a bit confused hahahahahha I'm a noob! So u are saying that if I take a vial of WLP005 liquid yeast and split it into let's say 4 clean sanitized beer bottles or mason jars with sterile wort cooled to pitching temp that those individual bottles can then be pitched...