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The wisdom of this is amazing. Thanks

Yeah, this is a good point. Will insulate it with a towel or something next time. Was thinking of doing temp readings throughout to ensure I maintain the mash temp for exactly one hour.

according to brewers friend, the 100% efficiency of the grains would have the gravity at 1.083. The reading I took was towards the end of the wort boil and I brought it down to 65 degrees before taking the gravity reading which was sitting at 1.035. The volume of the wort, I had to eyeball it...

Just did the OG reading and it’s sitting at 1.050, which is about .12 points lower than I wanted but im ok with that. looking over my notes, my best guess is I overestimated the volume for the water and I should have used 2 gallons over 2.5 gallons. Will try again in the future with that amount...

Hi everyone, just did my first all grain brew (BIAB) method and my gravity was way off what I was expecting (about .30 points off towards the end of the boil) I added about 0.3 ounces of DME and that got me to where I was expecting. It’s obvious that the grains I bought are not crushed finely...

Wow, all this information is amazing! Thank you all for your wisdom here!

Hello, I’m going to be making the jump from extract to all grain with the BIAB method. I’m going to start small with a 1 gallon batch and I get my grains from a local brew supply that crush it for me. With that, I’ve been reading about grain efficiency. What I don’t understand is how to measure...

Hi everyone, I just finished brewing a custom 5 gallon IPA. This custom recipe I put together to try and clone Pfriem’s IPA. I just bottled it today and it taste amazing. I dedicate this IPA to singer/songwriter John Prine. It’s as tasty as his song writing. Summer’s End IPA Batch size: 5...

Thank you for this wisdom !!

yeah, I’m thinking you are correct. The reason is because the FG came out 100% to what brewers friend stated it was expected to be…the OG was expected to Be 1.046 thanks for the reply and info.

Hi everyone, I posted this in the recipe forum but I figured this might be a better place. I just finished fermenting my first Pilsner and it is currently conditioning in bottles. What is interesting is the ABV came out to 8.27%…which was not expected. I was expecting this to be maybe 5% at...

but I’m still confused on how I got such a high ABV. Did I use too much yeast? Can too much yeast cause such a low FG at fermentation completion?

Hi everyone, I just finished fermenting my first Pilsner and it is currently conditioning in bottles. What is interesting is the ABV came out to 8.27%…which was not expected. I was expecting this to be maybe 5% at most. Here is my recipe: Yield: 1 Gallon Boil Volume: 1 Gallon Fermentation: 2...

Hi all you wonderful recipe makers. I came up with a recipe and I’m trying to decide what I should dry hop for 7 days: 1 ounce of mosaic, 1 ounce of citra or both. here is my recipe (American IPA) 5 gallon batch 3 gallons of water were used for wort specialty grains .25 lb of 2 row pale ale...

So, how much should I add for dry hopping and for how long? I never have a good idea on that.

Hello, I have some cascade hops and Munich LME left after some batches I made and I wanted to experiment with the hopstand technique.The recipe I’m creating is for a 1 gallon brew and this is what I wanted to try: 1-gallon batch IPA - 2 lbs of Munich LME - 0.2 oz of Cascade for 30 minute boil...

That worked (adding about 2lbs of DME), brought it up to about 1.043, which I’m ok with at this point lol. thanks everyone for the advice and info! I honestly thought I was gonna have to throw out the entire batch.Def a good learning experience here.

Hello, I just finished brewing my first 5 gallon batch and it was from northern brewer. The OG I was getting was 1.050, but then when I checked the temperature of the batch, it was about 80 degrees. To help cool it down faster, I emptied some of the batch and added cool water. When I tested with...

Quick question: I’ve recently stumbled upon cold crashing for a few days at most to help get a clearer and cleaner beer. what I don’t understand is when to bottle. for Ales, do I allow it to raise back to 68 degrees, then bottle? Or can I bottle at the cold crash temp and just let the bottles...

Ok everyone, so I’ve done the following recipe and I have to say, very delicious. Came out nearly identical to what I was expecting. Very much a decent clone of Buoy’s Pale Ale dry malt extract: 1.11 lbs - Pilsen DME grains (steeped for 20 minutes) 1.31 oz - briess 2 row pale ale 1.31 oz -...