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I have searched for help on this topic, but I couldn't find specifically what I was looking for, so I apologize if I overlooked anything. I brewed my "Moktoberfest" Ale today and I continue to be plagued with what I consider to be poor efficiency and I am looking for some help on improving that...

I ferment in my basement and it is a consistent 68-70 degrees year round and my ales turn out just fine. I've used liquid and dry yeast strains with great results.

Beer can ferment out quickly, especially the lower gravity ales and the color or darkness really doesn't have any bearing on how fast your beer will ferment. What yeast did you use? That should really tell us why your beer dropped so fast... I used SafAle S-04 recently and it started and ended...

Exactly what I was thinking. Thanks!

When using a wedge (or an appropriatly sized book) while transfering from a carboy, would it be advisable to stick the wedge under the carboy before or after starting the siphon? I know it's a silly question, but I've never used one and I'm looking to suck up as much clear beer as possible here!

I've got a bunch of 22 oz glass bottles that I used for my first extract batches about two years ago and havent touched since and bottled my initial 3 gallon batch in 16 of those. I inspected them after 48 hours of conditioning and a very fine layer of yeast has settled on the bottom and I'll be...

Here's another label I whipped up today for my ESB, but I'm not sure if I like it or not. Any thoughts? I wanted the background to come across as abit cartoonish, but I don't think I achieved that in this one.

I actually haven't developled my recipe, but I was thinking something along the lines of: 50% Vienna 30% Munich 15% Maris Otter 5% Cara-Pils And probably 20-25 IBUs of noble hops, probably just Hersbrucker @ 60 minutes and 15 minutes or so and either US-05 or S-04 for the yeast.

I had my first brewday in a while yesterday and I learned two things. The first thing is, I dislike false bottoms very much. I batch sparge using a 5 gallon round cooler and thought I'd try a false bottom to maybe improve my extraction rates (I've only been able to hit about 60% or so) so...

I bottled my first batch today and added a cup of Splenda to sweeten and 2.5oz of corn sugar to carb in the bottle. I filled a sample bottle and chilled it a bit and it tastes excellent! Really, I'm sorry I only made three gallons, this stuff is awsome! I think I will purchase another three...

It was actually all done in Photoshop, but I "borrowed" the Bavarian state flag and the Munich coat of arms of course.

I think it's high time I began making labels for my beers so here is my first for my "Moktoberfest Ale"... I haven't even designed the recipe yet :)

I made up a three gallon batch using Ed Wort's original recipe and I'll be bottling it soon. We're going to back sweeten it with Splenda but SWMBO wants it carbonated as well. Any thoughts on how this should be done? Can I just add the priming sugar like a batch of beer and then just add the...

While I don't have any personal experience brewing with pumpkin, I have had a great smoked pumpkin porter from a local brewpub. http://beeradvocate.com/beer/profile/14563/35480 This was actually an awsome brew and blended the great characteristics of a pumpkin ale AND a porter. I was...

I bottled my Cream Ale last week and it's carbing nicely but I can't tell if I made an error either by not being through in my sanitation practices and introducing an infection or by adding too much flaked corn to my recipe. Flaked corn made up about 8% of the grain bill and I know it's only...

1575+3=1578! Just did my first batch, 3 gallons just to get me going. Can't wait to try it!

If you're looking to get into partial mash or all grain brewing, you'll obviously have to mash... and if you're thinking about taking baby steps from a partial mash to all grain, just skip the PM and go right into AG. You'll be glad you did :) Mashing is easy, don't be intimidated! I batch...

I'll second that, a small amount of Iodophore will accuratly assist you with a starch conversion test. I'm in the camp that doesn't do such a test, a single infusion mash for 60-70 minutes has worked fine thus far.

I'd say let it sit in primary for a total of 2-3 weeks and then bottle. Once your gravity becomes consistent and fermentation ends, which should only take 7-10 days tops, the extra time could be considered a conditioning phase and your Hefes should be consumed as fresh as possible.

I can corroborate this theory a bit with a short story... My local brewpub dry hops each and every beer and as a recovering smoker, I get huge cravings for cigarettes on my drive from a visit, more so when I grab a pint of his IPA or a similarly hopped beer. Some, like today, are so severe...