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So I went shopping for my grain bill to make this yesterday and a few things happened. They didn't have Caraaroma...bummer. So I grabbed some Caramunich to sub for it. So I proceeded to go ahead and mill all my grain. When I got home I realized I milled the full pound of Melanoidin in and the...

Pics of the explosion or it didn't happen. :)

This is Part 1 of the problem. This is part 2. Starting a mash at 156 and suspecting you may have been a bit higher could have contributed to the unfermentability. I think in the end you had a combo problem of Too much volume and too high a mash temp. You'll certainly be aware...

It stops being called wort the moment you have pitched your yeast. What you have there is a good looking BEER. :mug:

Sounds to me with a low OG and high FG that the mash temp was likely the culprit. My little bit of experience is telling me the mash temp was likely too high producing to many unfermentables and not enough sugar. Being .015 off his OG mark is a terrible efficiency number. Could also be length of...

Thank you...Won't make that mistake again. :)

Would really need the rest of the recipe to do the calcs. If you post I will have a run at it.

Welcome aboard!!!

This is going to be really interesting. Glad I signed up. :)

Go to the distributor. Buy a sixer of good craft beer (Consider it an investment in bottles :) ), while you are there ask the guy if you can buy some empty bottles. He will look at you funny. Tell him you are a home brewer. Worst he says is no. My distributor lets me buy all the bottles I want...

.... and a man with far more experience than me confirms the >2 months timeline. Thanks Hello.:rockin:

Welcome and good luck!!! 1. ALWAYS rehydrate yeast in water that is within +/- 3 degrees of the wort temperature when you pitch it. This prevents shock to the yeast. Rehydration gets them started well and tossing them straight in the wort without rehydrating can cause problems because their...

Should be fine. I wouldn't go more than 2 months in the plastic but many people routinely go that long in the buckets.

This is gonna be fun.... :)

Were they all extract? I went from the extract with steeping grains to the partial mash kits from Austin Homebrew supply.

I recently brewed a Coffee Stout. I let it sit in Primary for 3 weeks. I won't drink this for at least a month after I bottle it. I have learned from be here on HBT that these folks know their Stuff. Of the 35 gallons (7 batches) I have brewed the last beer I opened in every batch was the best...

General rule to follow is this: The darker the beer or the higher the ABV the longer you need to condition it. These "Bigger" beers getter better as they age. The younger lighter "Session" beers are better fresher and don't need as long to age.

This +100

In!

Unless you are dry hopping or adding other ingredients once fermentation completes there is no reason to secondary. I have made 35 gallons of beer since I started in Oct and they all stayed in primary for the entire time. All of them came out excellent. I haven't had a bad review from anyone who...