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I never had a good experience with BIAB method, that was the only time I EVER poured a batch down the drain. When that happened is when I made the investment and went to an MLT system and I am very glad I did.

Yeah, it might seem like a bad idea. That was just the only thing I know that might get it out. But ong has a point, heat up the dried extract. Heat tends to make things less viscous.

Its all fine and dandy buying the kits, but the biggest problem with these big beers is fermentation and hitting the right OGs. I would feel very uncomfortable making these beers as a beginner if I have no fermentation chamber or no knowledge on how to make a yeast starter or even knowing about...

I would suggest not starting out with AG from the bat. No matter how much you read it will not even touch what hands on experience can do. I would first skip all extract and start at mini mash brewing. Get a 5 gallon and an 8 gallon brew tanks, nothing too expensive. Then when you get the hang...

I say trash the keg, it is FUBAR and could impart some bad tastes to your beer. Order some more form here http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=corney+keg. All of the kegs that I have ordered from Amazon have been in great quality and they are all...

I would try charcoal lighter. I say this because when I was growing up we would go to the gulf coast all the time and my dad would use charcoal lighter to clean the oil tar from our feet that was in the sand. Try this out if you have any handy.

I would repitch it, and dont get worried until you go above the 72 hour mark.

Yeast act at a way slower rate at lower temperatures. What you saw was normal and since it is a lager and requires a long fermentation time then I would not worry much. Just make sure it stays in primary for at least 3-4 weeks before transferring it for the actual lagering. Also, next time you...

My first batch ever was a basic hefeweizen kit from some online store I cannot remember. Almost all kinds of beer you like can be made from basic kits except big complex beers like saisons, barleywines, and imperial stouts. Go on amazon and pick a good brown ale or a wheat beer kit. They are...

The cooling of your wort can affect the cold break or the accumulation of proteins. The lack of a good cold break will cause more proteins to accumulate and cause a chill haze in the finished product. This will affect appearance and the taste in a very small way. It wont be noticeable at your...

I use beersmith to do all of my calculations, but even then I still have problems with it. My general rule is that whatever my mash temp is I aim to heat my strike water to about 20 degrees higher then that. This way I have good leverage for when I add cold grains and then when I dump everything...

Hey brewhappy, I am in the same position as you were in awhile back. I really want to get some formal education along with some hands on training doing volunteer work. I have been looking at both the concise course and the associates and I can only do online courses. Would you say the program...

Attention all persons who have attended any kind of formal education program for professional brewing!!!!! I am currently looking to get into the world of professional brewing and I am in the process of getting a volunteer job with a brewery. I am looking to brew for microbreweries not...

So I have been doing alot of research into this and I would like some more opinions on these two areas. 1. How long to do primary fermentation? I heard 2 weeks is a general good for ales but I have heard up to 4 weeks in primary. What is a good general guideline? 2. I am going to start...

You can settle your problems by buying a glass carboy (I would go with a 6.5 gallon one) and do your fermentation in that. Then rack from the carboy to the bottling bucket with your priming sugar. This way you can also watch your siphon as you lower it into the carboy to rack your beer into the...

I was wondering what would be the best way for me to obtain a brewing job at one of my local breweries/brewpubs? Any advice would be helpful. I am looking to get some insight into the brewing world to see if I would be interested in it being a future career move.

Lately I have been looking to go back to school and just started doing research into going into a brewing school. I really enjoy my day job but enjoy craftbeer and homebrewing more. I know there is a huge difference between brewing at home and at a microbrewery in regards to techniques and...

Two big questions I have been pondering over for the past couple of brews. 1. I have always heard as a golden rule to let my beer ferment for about 8-12 days to be safe. Is this a good amount of time or too much? 2. Also, I have really no clue how well i need to aerate my wort and at what...

I would just go ahead and bottle it and drink it. If there is a bacterial infection it will not harm you. Its really funny letting your friends drink it and when they ask about the off flavor inform them that there is a bacterial infection. Wait for the hilarity to ensue and then inform them...

I would worry about the hot wort semi-melting the plastic and letting out plastic compounds into your wort. I would just stay to indirect cooling processes like your doing unless you wanna upgrade to a wort chiller which you can safely sanitize and place in your wort.