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Ok thanks for the replies, makes sense

Ok I am doing an Oktoberfest extract batch with steeping grains and I need some clarification. It says heat 2.5 gallons on water to 170 and steep for 30 minutes, or steep grains until heat reaches 170. So would I get better results if I allow the water to reach 170 before I put them in for 30...

With ale yeasts, I get away with just sprinkling dry yeast on the wort, but I want to rehydrate lager yeasts (W-34/70 in this case) to ensure that I pitch the maximum number of viable cells. The manufacturer's instructions say to rehydrate at room temperature, however I was intending to pitch...

Brewed my first all grain beer 3 weeks ago. It was a Belgian Saison and I hit my mash temp right at 148 degrees for 1 hour 15 minutes. I fly sparged and did everything just as I have read to do. It has been in fermenter for 3 weeks and today I went to bottle the beer. I popped the lid and took a...

Yes it was my first time using grain. I think I got too much of the trube from the pot into the carboy. Or maybe I didnt let my wort settle enough before transferring. I guess practice makes perfect. How long after my wort chills should I let it sit for the solids to settle?

Ok this is only my 2nd batch of beer. The first was in a Mr. Beer kit so I couldnt really see the sediment. This batch I did a partial mash. I used the HME from Mr Beer for the Whispering wheat, then I mashed 2 lbs of 2-row along with 6 oz of 60L Crystal. I sparged this after letting it rest for...