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Give it a quarter twist and go from there. I agree though, an extra pound of grain beats a stuck sparge any day of the week. I get damn spot on 70% consistently and don't care about more or less with the quality of beer coming out.

Welcome back! I just returned with stout as well after nine months. Bottling this week I think.

You might look into two things. I don't like more than 10% tops crystal, more often like 5%. Next is you are really trying to make a big IPA with the gravity that high, almost IIPA. Try to start out closer to like 1.060 for your first try. That is more IPA territory. Then your hop bill...

That second one looks to be a German white made by budweiser's anheiser. Se how it says Mosel saur ruwar or something like that? Also the qualitatswein means wine. You should email Budweiser to find backstory. The other looks less wine like by the label. Does it have a cork or beer cap? Can...

drove by this morning at 9:30 and the line was around the block. Hopocalypse at Drakes releases today. I love Febrewary!

I corked sixty gallons in screw cap bottles and it works just fine.

Yeah, primary for a week, clarification/dry hop for a week to ten days, cold crash three days and you have beer. Unless it is over 1.070, that is my process for everything. That being said, I make sure that my ferment is solid so that it will be finished fermentation by day 7 (though often...

Just checked and sitting at 1.018 and beginning D-rest to finish out the ferm to around 1.016. Trying hard to get the temp up, been a cool time in the mornings with the garage sitting close to 45-52, so the beer has been sitting mid 60's. Added a box around it and a light on with a heating...

You know, if you are going to plan on doing more than your kettle can afford, don't add water. Sparge off an additional amount to be boiled in a separate pot while your main amount is cruising along. You could even hop it the same. If you just add water then you will be watering your wort...

What Forrest said is the most true in my eyes. Not rinsing or having too much no-rinse can give that taste. My early bottled beer had that and by letting my bottles and bottling equipment dry fully it solved the problem. Too much sanitation can be a problem. Your crush looks great, don't...

Hah! Neither. :) Other end of the spectrum, actually lost my brewing partner and couldn't pull together the want to brew anything. Turns out you have to do the opposite and brew because you enjoyed to not stop because it was something that you enjoyed together. Best therapy was cleaning the...

Chose a day when the winds were blowing and it was pissing down rain on me, but I finally brewed for the first time in nine months and it fanned the flame. I can't wait to do it again! In fact I got better efficiency than I have in the past...who would have thought. It is perking right...

Wine isn't typically a quickly made product and this post isn't meant to be done in this way. With sparkling, you want to try and get a relatively clear finished bottle. To do this you will want completely finished wine in which the yeast has settled out. Then when you clarify it with gelatin...

There is no quick and easy but I just posted a really good write up. Good luck. https://www.homebrewtalk.com/f25/how-make-sparkling-wine-294226/#post3658020

So, today is your lucky day as I am a winemaker and we happen to make a sparkling wine using the methode champenoise (the ferment in the bottle method, not the carbonate with Co2 in a tank). If you just add sugar to a bottle like you do with beer, you will have very varied results rather than...

I don't know what your final gravity was or which yeast used, but I have great luck mashing for 45 minutes to an hour at 155*f, fly sparging with 180* water and fermenting with an English ale yeast between 68*-75*. If gives me the body without being a sweet beer and finishes consistently at...

Been a while, but I have to say that this is one of the most "lemonade like" refreshing beers. That said, it is best in small amounts because you don't want to have ten gallons that nobody will drink. Really the things to keep in mind are that you want dry, no extra flavors from some fancy...

I am going to sterile filter a batch of beer and want to know if anyone knows how to calculate the correct amount of yeast to add back into the bottle in order to bottle condition with minimal sediment, similar to Sierra Nevada? And please, don't say 1x10^6/ml. I am looking more for: take...

I have one daily too, berries, ice, apple juice and rum. Wait, that's a daquiri. Peanut butter yoghurt berries apple juice bananas or frozen tropical fruit mix

I just got back from a buying spree of Pliny, Blind Pig, Supplication and Concecration, along with the Sierra 30th Stout and Bock and 1 can of Imperial which I am enjoying currently.