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If there are 3 colors: blue, green, and brown, the temp next to the green is the correct temp. If there's only blue and brown, like in your picture, this means the temperature is in between what those are reading. So I would guess your temp is about 70F.

68 and 72?? What colors are next to those numbers? The fermometers are OK but usually a couple degrees off. If I were you, I would aim to be in the middle of the yeast temperature range but error low so try to have the fermometer read 1-2 degrees below that. There's no reason to risk going too...

Do you have a thermometer attached to your fermenter? There are several resources which talk about fermentation temperature, in particular, the temperature inside the fermenter is higher than the ambient temperature particularly during the first week. For example, even though your ambient...

I made the same mistake my first time too. The key is not to just stir in a circle but also up and own.

Did you stir after adding the top off water? If not, the reading is not accurate since the water doesn't mix with the wort very well.

I have the same efficiency problem. I have been ordering my grains precrushed. I will crush them further before my next batch but can you crush them too much?

That just looks like krausen to me.

Too creamy? Looks fine to me. The green stuff is probably hop residue.

I'm using a 5 gallon paint strainer bag. I'll consider this. I haven't noticed any terrible off flavors in my partial mash brews. Is going to all-grain using the same water going to make that big of a difference? A related question, I've been on the low side for my efficiency during my...

OK great. I'll go with Briess 2-row pale malt then. Thanks!

I'm planning on buying one that has lovibond of 6.0. Is this considered light?

Sounds good, thanks!

OK cool I'll go with the light kind then. Another question, my recipe calls for Rahr 2-row but my LHBS does not carry it. Is there a substitute? Note, this is for an IPA and a pumpkin ale.

I do not have either of those. I have never requested a water profile. I live in Philadelphia and I've been told by my LHBS that the water is decent for brewing except for the chlorine and chloramines, so I do currently add 1/2 campden tablet to my brew water but that is all.

I'm planning on doing my first all-grain brew using BIAB. How different is the process from partial mash BIAB? In particular, I've heard that the water ph is more of a concern with all-grain than partial mash and one should treat the water for this. I'm going to brew a 3 gallon batch, do I need...

I have a recipe for a pumpkin ale which calls for German Munich malt but does not specify whether it should be light or dark. Which kind should I purchase?

A starter is almost always recommended when using a smack pack, in my opinion. For the one I have, this is especially true since it is dated 4/9/17.

I'm making a yeast starter for a Hefeweizen using Wyeast 3068. I want to pitch it at 50% of the recommended cell count in order to stress the yeast to produce more banana flavor. I used the calculator https://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/ and it said I need...

Interesting. I was hoping it would stay coagulated to help improve clarity. This is the first time I've gotten a nice cold break and I think it's because I used whirlfloc. I hope my kolsch is nice and clear (even if I cannot cold crash).

I've read a few articles but I'm still confused. I achieved a nice cold break with an ice bath but when I siphon or pour the wort into the fermenter the cold break also goes in. I find it's difficult to prevent the cold break from getting into the fermenter. So I'm not sure what the point of...