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Yeah I keep mine around 2.75 because every time I shoot for 3.00 or higher I get a few gushers. I found if I shoot for 2.75 and let it carb for an extra week I get decent results.

Hi. I've been brewing for years with little issues. Here's one I wanted to get some thoughts on. I just brewed my German Wheat recently and bottled today. Now I can nail my post boil volume very close to the 5 gallon mark every time, usually erring toward the higher end. This time I some how...

Yeah I may have had a more vigorous boil today as well. But I didn't think I would lose a whole half gallon. You live and learn I guess. Anyway, I boiled up a half gallon and dumped it in. I'm sure it will be fine. Even if I end up with a lower OG I don't mind. It's a summer Saison I had set at...

Thanks. I've got it down pretty solid. Like I said, I've never been off this much. I usually get a little more than 5 gallons. I'm thinking maybe the heat stole some today. Oh well

No, not a kit. All grain.

Brewed a Saison today. Not sure why but I ended up with 4.5 gallons instead of 5. I never miss by that much. Traget OG was 1.049 and I hit ab1.052. so I'm thinking about boiling a half gallon of water, cooling it and adding before primary kicks off. Any objections or advice? Since I'm over my OG...

Hey I have another question: I actually pitched 2 vials of the whitelabs yeast to this 5 gallon batch. Does the extra yeast help stop fusels from forming? Also, should I be able to smell the fusels in primary right now? Today is day #4 and the beer smells pleasant coming through the airlock...

Oops, just realized I posted the Thank You from my friends laptop without logging in myself. So, Thanks for the responses!

Can you tell me what this means please? :-)

Are you saying it would be better for the beer to sit in primary fermenter longer rather than rack to secondary? I was going to go 16 days at primary then bottle. Was debating on racking to secondary to let it clean up and aybe get rid of off flavors from the high heat

"Every loaf of bread is a tragic story of grains that could've become beer, but didn't." - Walter Thornburgh I have to disagree with Mr. Thornburgh here. I've eaten bread that was made from spent grains from brewing and it was delicious. So some grains get the best of both worlds.

MrGrimm, yeah it was right at hour 18 when I caught it and got it down to 70. It doesn't smell bad at all at this point as the fermentation has slowed but still kicking out gasses. It smells like the spices and grains I put in mixed with a bit of yeast esters. When it was really going off at...

Thanks for the reply. My concern is how long it sat at 77 degrees. I wasn't home to check on it so I never looked until the 18 hour mark. I'm worried about how long it saw those temps. I heard the Bedford starts quickly so it could have seen 77 degrees for 10 hours or so :-( RHAHB right?

Started homebrewing recently, have done a couple batches, both successfully. Had a slight hiccup over the weekend, it got hotter in my basement than usual and I noticed after about 18 hours the fermentation was at 78 degrees. I hurried and cooled it to 70 very quickly. Yeast style is the...