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We have struggled with very poor efficiency thus far, getting around 60% and missing our gravities. FedEx brought the BarleyCrusher this week and we finally nailed our temps (153 after strike, lost about a degree during the entire hour). We got 82% efficiency doing a batch sparge! Awesome...

Tested the pH of the last brew, we had some dark malts and it was about 5.4. Brewing up a Haus Pale right now and the mash pH is 6.2. Oh crap. Anything I can do at this point? I don't have any brewing salts or HCl or or stabilizer or anything. Will this have a pretty bad effect on the Haus...

Geez, I can't believe I'm that guy...I ask the same question that's been asked a million times before. Sorry about that...I'll be more diligent about using the search function. Thanks for the quick responses.

I've always used iodophor, and I've always loved the stuff. Due to the popularity of Star-San on this site, I picked up a small bottle of it. I just tried to sanitize my carboy with it. Now my carboy is full of bubbles that will not go away. What the crud. Now most of the carboy is sitting...

I plan on leaving mine on the yeast for at least three months. Why the rush?

Oooh that's kinky!

:off: No worries, I wasn't trying to argue, I was just surprised to hear that there wasn't much cask ale being served in Dublin and after a few minutes of searching found out that those two establishments do at least have one cask fitting--though it is disheartening that there isn't more. I...

FWIW, I have had many commercial java or espresso stouts that had great head. I don't know if there is a special technique or not--I've never had a home-brewed coffee stout. It definitely can be done well for good head, but I have heard that the oils can be problematic. I hope to brew one...

Not a single one of you posters is going home to drink homebrew?? Hazed & Infused is my absolute favorite session beer of the moment.

As a Dublin resident, I suppose you're drinking your stouts from a nitrogen tap or possibly even from a cask, methinks? I think these aid in head retention. Also, BJCP guidelines call for a "large, persistent head" on stouts.

How to Brew - By John Palmer - What Sugar Should I Prime With?

I'm not too worried about this, unless somebody tells me I should be. I've never used dry yeast before. I picked up some dry Montrachet yeast and Nottingham yeast at the LHBS while I was out running errands. It was a hellish hot day and my radiator is biting the dust so no AC--by the time I...

Last spring we flew into Chicago on a Saturday, went straight to Goose Island Clybourn, Piece, and Buddy Guy's in Chicago, next day down to Flossmoor, then over to New Holland and Founders, Monday was the HopCat, and up to Short's, back down to Bell's on Tuesday, finished off at FFF. We...

I did one extract batch. I'm glad I did one just to get an idea of those general techniques, but I'm glad I didn't do any more. The grain mash is the challenging, creative, and rewarding part of homebrewing for me. I don't know why you'd feel the need to do a bunch of extract brews in...

Might kill your head retention? I've heard that dishwashing soaps used on brewing equipment can do that. But probably not that tiny bit you got in there, and even if it did have that effect, it's not an end-of-the-beer scenario. It'll be fine.

Wait, you're not sanitizing and then rinsing off the sanitizer with unsanitized water, are you? Just pull a bottle out of a tub of sanitizer, shake out all the excess fluid, and fill with beer.

Fermentation is pretty much done by the time you rack off the trub into secondary, and the remaining fermentation may or may not produce enough CO2 to protect the beer from all of the oxygen in that much head space. It's probably fine, but for that reason I would prefer not to secondary in a...

Yeah, Edwort's Apfelwein with added sugar and carbed isn't quite in the traditional German style. Thanks though.

Howdy y'all. I want to make a traditional Hessischer Ebbelwoi. To my understanding that means it's served uncarbonated, no sugar added. Super traditional would mean no yeast added, just go with the natural yeasts in fresh pressed, unpasteurized apple juice, but I plan on adding wine yeast to...

A local brewery told me their fastest brew is their american style wheat--in a pinch they can have it in a customer's glass 6 days after brewing--not that they're usually trying to do it that fast.