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yeah I think that is my problem. I have never really paid special attention to the temp at all, I always try to keep it in the coolest spot in the house, but from what i have been reading this batch of notty really lets you know when you go over 72° or so. thinking i may pickup a fermentation...

notty is supposed to be active in that range, but its the up and down temp change that i am worried about, i have read about the yeast getting shocked from that type of thing before. guess i will need to make a water tub or something for my fermenters. sucks i have made 8 batches or so with this...

well after having the same off flavor in a few of the last batches I have done I think I have found the culprit, recalled nottingham yeast and fermentation temps around 74. the sourish taste has almost dropped out of the blonde I made by sitting in the keg for three weeks now. anyway i...

hey thx, I was somewhat worried about having more sugars since i was at 153, but I think 153 was the extreme high. my thermometer does not go deep enough into my mash tun to get a temp reading in the center. interestingly the beer has mellow greatly in the past couple of days. its gone from...

yeah i can see the benefits of both. I have a lighter batch in the fridge that seems to be getting better by the day, but still has an almost sour green taste that was malty at first. i only left it in the fermenter for a few days, cold crashed and force carbed so I guess i just need to be more...

I have hard time waiting for my beers to condition. I normally brew hoppy beers and after a week in the secondary and then a day in cold keg its ready to go, even though i notice it getting better as time goes on. now this is all fine and good for me but i have been trying to brew some lighter...

man i'm at a loss with this brew. on my 3rd AG attempt of it now and its clear and pretty but has a funky maltiness to it. I am still fairly new to AG, but my IPAs come out great!. any body want to be my taste tester and tell me what I'm doing wrong? as highly rated as this beer is, i am going...

well been reading up on water, and I use walmarts brand of spring water which is apparently very soft. https://www.homebrewtalk.com/f128/magnetic-springs-walmart-water-analysis-130266/ so the water should not be my problem.... there is a malty bite to this stuff like colt 45 .. I...

guess i should read up on that. I have always just used spring water, but never taken any measurements of it. what is the most critical, pH?

I have several AG brew under my belt and can make hoppy beers great, but I am having a bit of trouble with light crisp beers. Specifically I am trying to get BM's highly rated centennial blonde to come out. On my last attempt my gravities and all came out spot on, but it has a malty character...

Thx for the info. I added 1 tablespoon of knox, following BM's advice to the room temp secondary and then immediately crashed in the fridge. A little over 24 hours and I racked the clearest beer I have ever made into the keg. It may help that I used 1/2 a whirloc too. I had no jello sludge in...

you guys suck, now I need another toy for my brewing hobby :cross: I say drill it, that will be the coolest kegerator ever. Searching CL just now I found a few so I dont think they are that rare.

ok, i am sold on this and have a batch i want to clear by the weekend so no time fore experimatation on my part. I have been through the thread and do not quite see a direct answer to this.. what effect does the temperature of your beer have on adding the gelatin? I can add it to my secondary...

it was a low gravity 5% or so newcastle clone. Whitbread Ale (Wyeast Labs #1099). I just hate Having to buy it again. I think its fine in terms of mold etc ... I just would hate to waste a batch of wort by dumping it on an old dead yeast cake. I have heard of others doing that I just dont know...

I have a yeast cake that I planned to wash and save. Its been sitting in the primary fermenter, still closed and airlocked for about a month. I peeked in it tonight and it looks and smells yeasty with no mold or anything like that. Is it still ok to pitch a second batch on top of?

Sounds good, you will have to let us know how it turns out. I usually brew really hoppy beers but it would be nice to have something like this for the normal folks.

Hey thanks for the info. thats about what I get at the local place, its about 30 min from me though. I would love to find 30 a sack somewhere. Hopefully I can meet up with some other guys on the board for a bulk buy.

Hi guys, have been trolling the site for the last month or so and I really love all the info here. It has really helped me to round out my brewing abilities. I started brewing in the late 90's with an imperial stout extract kit. I went with something strong as I knew it would be a hard one to...

just went through their site cause I'm bored. total comes to $15.65

I am cheap and like having several batches going at once, for that reason I stocked up on morebeers buckets. They are good quality and slightly translucent so you can see whats going on inside. I also think they were less than 20 bucks each for bucket, lid, stopper, spigot and air lock. much...