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Ok, thanks for the help.

So I just brewed the batch, and efficiency was a lot higher then expected so I got a higher OG (1.073 instead of 1.065). I pitched the yeast, I hope I'm not screwed.

Oh yeah a stirplate is probably a good investment, but this was my first time making a starter so I didn't have all of the materials. I usually use dry yeast, and didn't realize the work involved with the liquid strain.

Manufacturing date was october 17th I think(I threw out the yeast package, and the trash bag got replaced). I do not have a stirplate. The yeast has been fermenting since Friday night. I was thinking about putting it in the fridge, decanting the growler and adding .5 L of wort into the growler...

Yeah I bottled it and no bottle bombs so far, so I guess I was just being irrationally nervous.

So I bought wyeast 1728 scottish ale for a holiday porter on the recommmendation of the person at the LHBS. The beer is going to be around 1.065 (or even more if my efficiency is higher than expected) and am planning for a 6 gallon batch so 5.5+ gallons into the fermentor. The online yeast...

5 gallons. It seems to have settled down a bit. But I have a layer of yeast/pellet hops on the top of the bucket which I thought would have settled to the bottom.

OG was 1.052, and SG/FG is around 1.006. Added 3 oz of table sugar for 2.3 vols of co2. Transferred with an auto-siphon. Did not rack when dry hopping.

I just went to begin bottling a belgian ipa fermented with 3711 saison yeast. I fermented it for 2 weeks, and dry hopped it for another 2. I just transferred it to the bottling bucket and mixed in the priming sugar, it is bubbling a lot. What should I do?

The regulator seems to be working fine right now.

So I began to keg a batch of beer for the first time. I had 4 gallons of beer in a 5 gallon keg, and was carbonating at 30 psi at around room temperature (72 f) using the PSI number beer smith gave me. I had the keg sitting for a week, and it was fine. I left for a trip Friday, and came back...

My water is soft, and I was hardening it to accentuate the hops. The beer tastes good, just too much body. This is actually what I added (that was an old copy of the recipe): 7 g gypsum 4 g epsom salt 2 g CaCo3

Then why the heck would beersmith suggest adding Mg to match a water profile.

I definitely did not put 8 grams of Epsom salts in my beer, must have recorded something incorrectly into beersmith. It was more around 4, I'll have to check my beer journal. But the epsom salts are for the Mg.

Just noticed the batch was set to 10 gallons, need to recalculate. Edit: Fixed it.

The 4.25 is just the default Beersmith 2 has. Also just checked my thermometer, and it's calibrated correctly. So maybe I was wrong with the temp amounts. I'll just be more careful next time. My first 2 all grain brews did not have this problem.

So I was thinking about making a small IPA and fermenting it with saison yeast, and was looking for some criticism. I don't want this to be a belgian style with american hops. I want this to be an American IPA that is fermented with belgian yeast. Recipe: Centennial B-IPA Brewer: Asst Brewer...

Metal thermometer, stick style. Analogue. I do know that when I opened the cooler for a bit when I caught the error(too late), I did drop to around 155+. If I ever have this problem again, and I don't catch it at the start of the mash, is it ok to mash for longer than an hour and wait for the...

So I made a pale ale, and I mashed it too high. Because I hit the OG, however, I fermented swithout thinking about it and the FG came out to 1.025. I was using beersmith to make estimations about my mash temps. My recipe: Recipe: Three Rivers Pale Ale Brewer: Asst Brewer: Style...

So I bottled this batch on monday, and the hydrometer sample, It's a 6.6% brew, is pretty good. The raspberry flavor is good, may be a tiny bit sour, but I think that will mellow out given time. The chocolate flavor is perfect.