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I just brewed my first AG recipe and I missed the projected OG. I expected to hit around 1.059 and instead I landed at 1.048. I did a single infusion batch sparge in a 10 gallon rubbermaid with false bottom and thought the mash went pretty well. What are some factors I might keep in mind...

Thanks Yooper Brew. But, that is probobly with lager yeast. Would the same be true with an ale yeast strain?

I am cold conditioning a blonde ale in my secondary carboy. I originally pitched a 1L starter of WLP 001 California Ale Yeast. I left about 80% of that behind when I transferred to secondary. QUESTION: If I drop the temp to approx. 55 F in an attempt to help with clearing, will the yeast...

Thanks guys for the quick responses.

I am ready to bottle an Oktoberfest in the next day or so. OG was a little lower than I think it should have been for the style as it came in at 1.040. I fermented at 48-50F F for 4 weeks using a 2L starter of WLP 833 German Bock Lager yeast (calculated with Mr. Malty!). I lagered for 4.5...

This weekend will be the first time I brew at what should be lager temps. I am doing a partial mash Oktoberfest kit that calls for either WL 820 Octoberfest lager yeast OR WL 810 San Francisco if lager temps cannot be achieved and you need to ferment at ale temps. My preference is to use the...

Right on! I'll just double it then. I'm splitting into two carboys, would I be good by doing a starter based on MrMalty and the just measuring out evenly for each carboy?

Thanks! So if I understand, that would be for each ingredient in the recipe? Could I e pect approximate OG to be the same?

I want to brew the Belgian blonde recipe from Brewing Classic Styles. Their recipes are for 6 gallons. How do I convert it to do 10 gallons so I am using the right amount of grains, etc? This is the first time doing this and need to reach out to the pros! Thanks.

Thanks guys - appreciate your responses.

To try and save some cash, I am doing my first 10 gallon batch with a buddy and plan to split into two 5 gallon carboys. I also do a starter for my 5 gal brews, but am not too sure on how to handle for this. I'll use White Labs. Should I buy 2 viles and prepare 2 starters (one for each...

Thanks for your reply. I am not an AG brewer quite yet and have no clue how to, if at all, change this to an extract steeping grain recipe.

I can't find John and Jamil's Brewing Classic Styles book locally and I want to brew their Oatmeal Stout this holiday weekend. Anyone know where I can I find the receipe while the book ships?

In anticipation, I pitched my yeast starter before taking the OG. I noticed this mistake right away and took the OG within 2-3 minutes of pitching. To what degree will this affect my OG reading? Should I add or subtract from it to get a more accurate reading? Or, is my reading within a...

I cooled the wort to approx. 70 degrees F and then transfered to the growler. It is covered with foil. I took a peek, but not much action. I have heard that not a lot of action is common. I'm probobly just trippin' on it.

I made my first yeast starter last night. Followed Jamil's Yeast Pitching Rate Calculator and formula for how much DME to water to use. The beer I am brewing will have an estimated OG of 1.062, so I used 1.32 liters and about 130 grams of DME. No yeast nutrient. I don't have a flask, so I...

I am sure this question has been covered, especially in the beginners forum, but here goes again...What variables/factors should I look at to determine what style of beer I am brewing? Is it based on hop varieties, their origin, malt, yeast. I have a red ale in secondary right now and was...