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I've been doing starters for years and found it rare to see krausen. One visual way to tell if it is working is to turn off the stirplate and view the white layer at the bottom of the flask. Is there more there than before? Not as accurate as gravity, but if it's a good starting gravity and...

Buy brewing software to solve for exact volumes needed. I use Beersmith, others are out there.

I tend to use decoctions for old/ancient recipes. It makes me feel like an oldtime brewmaster :-) I will say that although it may not be needed, there are obvious changes that occur which make me feel good about using it. I think it was a simple way for people using limited fuel sources...

If your water is like mine and has a high PH (7.2 or so in my case) then you may be experiencing this problem like me. I now add 1/4 lb of acidulated malt to all my brews to reduce the PH of the mash into the mid 5s. You could also lighten the PH of your HLT water with various food grade...

I'm interested too and am ready to try this maybe this weekend. I converted to allgrain and was searching to see if others have done it. Each clone recipe I saw had a full oz of big hops (Warrior or other) whereas the Extreme brewing book has only 1/2 oz. I am inclined to use the book...

I am sorry that I can't give you advice on how much to put in... Just be careful and do as others suggest--soak in water and taste. The only Ghost pepper beer I tried was only suitable for chili because it was undrinkably hot! I respect the spectacle but can't drink it without getting...

I have two tickets to the Great American Beer Fest Saturday Members Only session 12:00-4:00 ......sold....

I can fit 4 kegs and CO2 inside and shut the lid. The collar is required. You might find that for any chest freezer as they need to be short enough to bend over and get stuff out for the average person.

I actually did a few brews on each of my first couple of rigs and estimated that brewhouse efficiency number. After using Beersmith for a while and brewing several times, I settled on 73%. It is possible that your evaporation rate is too high which would lead to lower than expected...

Not familiar with the Braumiester but have a comment or two. item 4. cooled wort is always at risk of infection. Use Starsan or bleachwater to sanitize anything that touches cooled wort. item 5. Don't bother with an immersion chiller. Get a counterflow or a plate chiller, you will fondly...

I prefer a starter, but you probably already made more yeast with your early stages of fermentation. I'm with Zen...raise the temp a couple of degrees (I like 68 for 1056) and roust the yeast by swirling. It may restart in a day.

Too much sugar in my estimation. I used Beersmith to show one of my former Red Ales. At 68 degrees, to attain 2.4 volumes of CO2, I added 4.12 Oz. of corn sugar to 5 full gallons of beer. If you have less beer or it's sitting at a warmer temp, you will need to reduce the sugar (substantially...

Agree with the other responses. Just be sure your oil holes are pointed up. If you mount the pump upside down, you won't be able to oil every several months (per the mfr instructions). I've had trouble with mine and just oiled it. It would continue to run, but simply stop pulling a siphon...

I am not sure what carmelized malt is, so I can't be sure. If you mean Caramel malt (Crystal), then I would say there is a difference. Caramel malts are baked longer by the maltster for darker versions, but carmelized wort is highly concentrated or cooked down in a separate pan at brew time...

Gregory Noonan "New Brewing Lager Beer" says that lagering is to mellow harsh flavors by the combined effects of the falling rate of yeast metabolism, increasted acidity and low temps. Yeast cells are not usually decomposed during lagering but the culture becomes progressively dormant as...

Use a brewing software to do this for you... I use Beersmith and a 5.5 gallon fermenter full of beer starts me out with about 9.5 gallons (for single infusion 1.3 qts per gal batch sparge and 60 min boil profile). I mash in with 4.5 gals for an hour, then add 1 gal of 170 degree water, drain...

can you get a consistent reading on water with your hydrometer? it should be 0. Every hydrometer I've used is off by 2-4 points...meaning water is .996, so I always have to add .004 for accuracy when sugar is involved. Temp may be an issue certainly also. I batch sparge and my rig...

Agreed with Horndog above :-) about fermentation temps (Wyeast 2633 Octoberfest lager blend has a sweet spot at about 54 degrees). I made a double large starter for mine...meaning a 1.5L starter of 1.040 wort with the yeast with a stirplate. Stop the stirplate after 24 hrs and let it settle...

Beware all the dark color you are adding to the predetermined kit. It will change the overall brew color (many stouts aren't really black). Additionally all that roast will add lots of flavor, possibly out of balance with the recipe. I assume they already have that accounted for. Try the kit...

+1 on Designing great beers. You will see a preponderance of evidence on how various styles are concocted...then you put some creativity and artistry in it to make it your own recipe (not a clone). Otherwise pick a style you like and look on this forum for recipes. Yes many people ask for...