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I fairly new also and had this problem, r u extract brewing or all grain brewing?

Haha o ok yeah that's what I plan to do ;)

What do guys mean pipeline I haven't heard that b4

Oh ok that's what I have done in the past but I bout this book saying to bring up the temp to 170* sit for 10 min then sparge so I thought I was missing that step . So I'll just keep doing it the same. Mash for 60min , vourlof, then fly sparge

Fly sparging

I'm reading up on this but am confuesed on the "Mash Out " I have to bring it up to 170 but do I stir that in? Or just lightly add it in? I'm also reading on step mashing so that might be my problem

Yeah I remember seeing a online video of a guy building a mash tun when I wanted to make mine. He said CPVC cuz of the toxins but yeah rather be on the safe side for sure

I made a mash tun last year but used stainless steel toilet house. But if u go PVC it has to be CPVC does it not? Because of the chemicals In PVC. Correct me if I'm wrong

About 1-5 a week (22oz.) 7% and up but it depends on what's going on and how the work week is going. And mainly just weekends .

Yeah ok thanks I will remember that , thanks. It's just so hard to wait and not crack one open haha. But I'm sure I'll get better at that the more I brew

Chill haze yeah could be , I put it in the fridge then drank it like a hour later , woops, and yeah pored it all out;( well now I know thanks a lot, so much to learn but I love it

Yeah I used a whirlfloc tab. And yeah I've heard that "cold crashing" don't know what it is yet but I'll look into it . Maybe I'm just being to critical on myself , I've only done 3 batches (all grain) and all original recipes , I think I'm just being to hard on myself , still have a lot to...

Well I would like to make it as clear as possible. I do all grain and go through all the normal steps , mash boil ferm bottle. But is there something special I need to do or add for a clearer beer? And does that affect taste

So it's normal? It didnt come out that clouded it was alright a dark copper color but I couldn't see through it that clearly. I prim ferm for 2 weeks and dry hoped/sec. Ferm for 12 days, was that not long enough for sediment to drop out?

Are home brews usually not as clear or clean as store bought beer? I've made two IPA batches and they were not as clear. Is that normal? Or am I just messing up somewhere? I'm still new to all of this

Thanks guys what your telling is what I've been doing but wanted to make sure i was correct thanks for the advice

I use a 1:1 ratio and I was going for a IPA , so r u saying that when u add the grains Ur at 168* and maintain it? And what's to hot , I don't want to extract tannins

I wanted to know what everyone mash water temp is when brewing ? I've used 150-158 deg. Usually which ends up at the 150deg. Range, Is that to low? Which could explain why my body is not where I would like in my last two batches?

I use to just want big beer but it doesn't matter any more to me. I've had some small brews with great flavor, taste is what matters , my goal is brew big beer with great flavor as well. Taste is #1 but I do usually drink 6.5%+ brews , and a good buzz is a plus for me, buzz not drunk

It has no taste