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I recently made an IPA that had 2 lbs of malted rye out of the total 15 lb grain bill. Mashed all the grains at 152 for an hour in the cooler and double batch sparged as usual. After primary and a week of dry hopping, the beer had this awful harsh bitterness toward the finish... so much so that...

Can anyone help me with the potential (SG), yield (%), and coarse fine difference for this malt so I can plug it into beersmith? The other fields were easy to find on the bestmalz fact sheet for this malt after some simple conversions. However, I'm still unfamiliar to some of the terminology. If...

I’ve become very interested in systems such as a unibaü or grainfather as they seem to be the simplest and most consistent systems on the market, however those systems are way out of my budget. Being an engineer and having a cheapish 10 gal kettle that I wouldn’t mind f**king up if something...

Hi everyone. I'm still relatively new to brewing. I've done 7 all grain batches so far and have already learned a ton since I started. One thing I haven't even touched on though is water chemistry. I know to avoid the big no-no's like using chlorinated or distilled water. I've been using the...

Just realized you described some of your bad hefes as thin and tart. Thats a little how I would describe this one. Hopefully it doesn't get worse by the time its done.

So I got impatient and took a sample to check gravity and taste. It's at 1.016 when the OG was 1.052. But, again, its still fermenting without a doubt. The color when poured in a glass is a bit lighter than expected, but still pretty standard. Initial impressions of aroma were that it has that...

Its still fermenting for some reason. Its a glass fermenter and I can still see things churning around and a bubble comes through the blow off every few seconds. Doesn't seem right, but I guess all there is to do it wait it out and see how it is when its done. It has to have something to do with...

Hey guys I’m the op of this thread. Sorry to resurrect an old thread but I have a quick question. I pitched late last Sunday evening, fermentation began in the early hours of Tuesday morning, and now it’s still fermenting but definitely ramping down. Is this normal yeast activity? Should I...

I’ll make sure to let you know how it turns out. What kind of off flavors are you getting? I hope it’s still at least drinkable.

Well first things first — just checked on it for the first time today 5 minutes ago and things are really churning away in there. Nice head of kräusen on top. Yes I have a glass fermenter so I can see everything. I got curious so I dug through the trash to find my smack pack. It’s dated...

I brewed an all grain Weihenstephaner hefeweizen clone on Sunday which had an OG of 1.052 which is right around what its supposed to be. Pitching and fermentation temps correct. Made a starter earlier that day which sat for 9 or 10 hours, which I know is not long enough for a typical starter...

So this was my first brew. I followed the one gallon northern brewer extract recipe exactly. I let it sit in the fermenter two weeks and then in the bottles for two weeks, just as instructed, and it was finished yesterday. So I popped open a bottle and poured in a glass. The color and...

So it won't hurt it to sit on top of the trub in the fermenter for a couple weeks?

Thanks. Hopefully it'll turn out good.

Oh yeah I forgot to mention it's a 1 gallon batch. It's evident that it did have a lot of activity in the past few days because there is residue 3 or 4 inches above fill line stuck to the side of the bucket and it bubbled a lot for a while before it stopped. It just seemed weird to me based on...

Hello everyone. I'm new to brewing and to this site. I brewed my first beer this past Friday morning. It is a Bavarian Hefeweizen recipe from northern brewer. The brewing process went pretty well I think. But I have a question pertaining to fermentation. The night of the Friday I brewed it...