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Hi I would like to add these to my current brew when it goes into a secondary. Do i soak these items together in rum (Bacardi 151) or do i boil them prior to adding?

I will check that tonight... you mentioned using water... is it supposed to read 1.000... i am assuming

At what point will you add the MD? it will be ready for bottling this sunday... should i just do it then or should i add it to carboy as soon as possible?

There were few reasons for doing the mash overnight (some might not be the correct once as i see it now)... 1. saves time in the morning (especially with two kids) 2. I read that the efficiency will go up and in my mind it was a good thing. I didn't maintain the temp at 152... what i did...

I always thought that yeast will eat as much sugar as it is designed to do so and with higher OG in my mind would mean that there should be a higher FG... i might be completely wrong on this one... :) All of the IPA's i have made before had more a body in them (something like dogfish 90 etc)...

That might have been a problem as well... the guy at the store told me that he was out of Cal W001 and this was supposed to be about the same - NOT!!!! One thing i don't understand is if my efficiency is high therefore my og should be higher therefore my beer should have a higher FG...

i use hopville to do my stuff and that is what came up using 75% efficiency

i agree but i was going for an IPA with OG that was up there

here is what went into it... (just an FYI.. i posted this few days ago and most people came with the wrong yeast as well as 72 during fermentation)... but if you want to take a jab at it here it is... 12 lbs 2 row briess 2 lbs briess carmel 40l 1 lbs amber dme 60 min .5 simcoe 45 min .5 simcoe...

This one was all grain plus 1lbs of dme... i will submit a recipe

yeah... way low planned at 1.020 tested at 1.007

Yes ... the fermentation temp in my basement is about 72 and due to the size of it i can't really do much. I will be trying a swamp cooler and if that works i might actually build something out of sheets of foam and ice bottles etc...

yeah.. there are some possible other issues that i am going to address with my next batch... one of them is the fermentation temp which is at about 72 another one might be the type of yeast that i have been using as well. In the last few batches my FG was way lower then originally planned...

For the last few batches my buddy and I have been cultivating our yeast on a stir plate for about 18 to 24 hrs prior to pitching. Consequently, our beer has been finishing with a very low FG (there might be other reasons such as high temp, wrong yeast etc) but i wanted to make sure that yeast...

I totally agree with reverseapchemaster... i think i got it figured out what the issues where (high temp, long mash, high yeast... etc) i will try to do my next batch taking these things under consideration... but for now i am trying to salvage 10 gal of beer and at this point i see nothing to...

I think that might be the answer... I would assume that the MD has to be cooked for 15 min but in how much water??? and then cooled to 70 and then siphoned into the carboy... am i on the right track?

For the past few months my buddy and i have had few issues with very low FG (a lot of booze but no taste). Is there any way to add some nonfermentable sugar to secondary to regain some body in the beer. I have learned what my mistakes could have been but we are still sitting on two 5 gal...

Always good times...lol. it seems like u went all the way from start... i hope u will enjoy all ur brews... cheers!!!!

What is phenolic beer? Im kind of new to this and i would like to know what to look for just in case i got the same issue...

You can use any turkey baster that has been sanitized but u might have to tip the carboy a bit... im assuming that u r doing gravity reading so u will not need too much of it... just make sure to squeeze the ball to get the air out before u put in a carboy as u dont want to introduce any...