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While I understand not requiring 10lbs of grain milled in 0.3 seconds, how long does it take for you to do 10lbs with that?

My brother is visiting and I have an Irish stout that I did last.... Thursday. So it'll be day 8 tomorrow. Have it force carbonating at 30 PSI today. Used Wyeast 1335 British II, it took about 36 hours to take off after a direct pitch, but once it started it finished within I think 18 hours, I...

According to those two measurements, you boiled off 2 gallons in 60 minutes. That seems REALLY high, most people are around a gallon of boiloff, sometimes less. I'm going to assume your sight gauge is off somehow. You say right there that you had 6.75 to 6.5 gallons of wort, yet racked out...

Looks like it will be tasty. You didn't like Munich and Vienna? Was it too malty/bready? Unless you have half an ounce of Apollo left over, I don't know if half an ounce will add anything at 5 minutes with 8 ounces of other hops coming in afterwords.

Beersmith has a setting for trub loss in the fermenter, you'd want to calculate how much you generally leave behind.

That's the general idea, with yeast, the higher the fermentation temperature, the harder/quicker they work (they like it warm), but the more esters get released. Esters may be desirable, or may not be noticeable, but generally it's an extra flavor that may not be what you want, or may be...

Oh I'm actually right there with you. I've only been brewing since the beginning of the year. Nearly all the opinions I read though are of people who leave beers in the fermenter for 3-4 weeks, slow carb in kegs, etc. As I get a pipeline going I can leave beers in the fermenter for longer but I...

I'm all for quick grain to glass turn arounds, but I'm curious. Were these lower gravity IPA's? What yeast did you use? I know the hops can help out with covering up some of the "young" taste, but are they better 3 weeks rather than at 7 days?

rawr

:eek:

Enjoy your stronger beer? In a 5 gallon batch (5 gallons into the fermenter), a pound of DME only adds about 0.09 to your gravity. You'll have a higher gravity and alcohol brew but I don't think it'll be terrible. What style of beer is it though? If you really want to hit the exact number, you...

Wow I did a very similar dry stout a couple months ago. I used 1lb 8oz Roasted Barley, and I felt it was a little much early on, but after a week or two in the keg it mellowed nicely, however I was planning on doing it again and going down 4oz, so your 1lb 4oz seems spot on :D I also used 2oz...

If you're new to this then are you even sure if's the hops? Hard to say, it could even be the flavor of the Hersbrucker or Cascade specifically you don't like.

I would still bottle or keg it up. Although tasting from the fermenter gives you a good idea how it'll turn out, a warm uncarbonated beer will still be different than the cold carbonated version. You may find that it's not as bad as you think once it's ready to drink. LLBeanJ's questions are...

Everyone is in anxious expectation

To test if it's a balance issue, purge the keg and set the regulator to 1 or 2 psi, however much pressure to get a slow pour. If it's carbonated and tastes good, you probably need longer tubing or thinner.

:D Apparently he's a Food Network Star, but that predates the days since I watched Food Network, so I have no idea what he actually cooks. Actually I have friends that went to one of his restaurants and said the food was sub-par :p

I can understand not enjoying Cutthroat Kitchen, it is gimmicky and over the top, but entertaining in my opinion. However, I'm curious what cooking tips you've gotten from Hell's Kitchen and Masterchef.... I watched a season of Hell's Kitchen, I thought that was 100% entertainment, but...

My guess might be the yeast. An English yeast, even Safale S-04, and if fermented in the upper range, perhaps 70F +, you should get a lot of fruit flavor. I did a brown ale a couple months ago and it came out with a lot of fruit flavor which could have only come from the yeast, and it fermented...

Why is that? I would expect things at my LHBS to be slightly more expensive than online. They have to pay for shipping as well, although I would hope they get better pricing than what we can get. Selling one of the main ingredients they sell at the shop for cost doesn't sound sustainable in...