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Billy, I use the OhmBrew Fermistat now. No more temperature issue!

Billy, I use the OhmBrew Fermistat now. No more temperature issue!

Thanks Billy! I just got knocked in an IPA competition for the same thing!! I was so worried about the hop schedule that I got acetal flavors... High ferm temps!

Thanks Billy! I just got knocked in an IPA competition for the same thing!! I was so worried about the hop schedule that I got acetal flavors... High ferm temps!

Fellow Brewers, I pitched a starter yesterday for my Sweetwater IPA clone that I'm brewing today and I think it went bad. I'm using Wyeast 1968. This morning when I went to swill it, it had formed a solid gelatinous mass on the bottom of the beaker and would not break up. When I picked it up...

Brandon, That aint much to go on, but here is a seasonal, foreign-ish hybrid wheat ale I just brewed that is "Supa-fahn-tahst-eek!" I got the basic from a Sam Adams Summer Ale clone, but switched some stuff around to achieve the results I wanted. Catalina27 Summer Wheat 5 gallons All...

So here we are 2 weeks passed bottling and what a difference a little time makes! The burnt flavor is completely gone and the bitterness has stepped up to the plate! The biscuit has fully cooked and I understand now, why people are in love with Maris Otter grains! There is a depth to the...

Maybe it is biscuit , but it's a biscuit that hasn't been cooked yet!!:cross: This is actually a Best Bitter or even an ESB depending on the IBU (which turned out way lower than expected) so I looked at what some of the great breweries of West Yorkshire use (Timothy Taylor, Samuel Smith's...

Alright, so I've brewed fermented and bottled this beer and first, it is no where near as bitter as I imagined it would be. Second, I over did it with the sugar and ended with a FG of 1.007 (target was 1.014) and a slightly watery mouth feel. Third, and this is the strange part, there is a...

So, I guess I'll be puckering through this batch!!!:cross:

I guess I notated that wrong. 152 was the sacch rest temp. The strike temp was 168.

Greetings, Fellow Brewers! So, I'm a Newbie....but I had this hair-brained idea to create my own recipe for my first AG batch. First let me say, the Denny Conn batch sparge method was so easy, I have no idea why I was doing extract kits!! Anyway, I have a week left in the primary on this...