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Everything was perfect during the brew day. Tasted when I checked FG and the beer tasted great, minimal O2 exposure. When I went to bottle, I tasted a slight buttery flavor, and a slickness to the tongue. I thought it may be the Motueka hops as it was my first time using it. Cracked a bottle 1...

I am not sure if I am missing something here, but what are the weights on the grains, is the # supposed to be kgs?

72F.. XD Converting can get complicated hahah.

I got resolution! I cranked the heat in my place and raised the room temp to ~72C. Started getting some activation and hit my OG mark of 1.012! I tasted the sample, and that taste is still there, but now very faint... I had one batch that I threw out because that flavor was overwhelming, and...

I have a digital display of the mash via probe. I mix mash frequently to distribute heat. If it starts heading towards 64C, I turn on heat, and heat to 70C, mix, shut of heat. I usually only have to do this once, if that, cause my kettle it well insulated.

I use a digital temp controller. Strike temp @ 73C / 163F Mash temp 64-70C / 147-158F : But I am to keep it at 68C / 154F for 60 mins. I stir mash every 20 mins. In roughly 4gal. After 60 min is done, I lift bag and hang bag of the kettle till dripping is obsolete (No squeezing). I have a...

Yes I used to make a similar recipe with DME. But have switched to All-grain and am now stumped.

No noticeable chlorine odors like tap water.

I purchased purified water from the store. I checked PH levels and added a PH stabilizer into the mash. I haven't added yeast nutrients as I have never needed it before.. For the yeast profile:

Hi there, This is my second all-grain batch in a row coming in short on my FG after fermentation has slowed. Here is the current recipe: 4.8 kg Pale malt 0.23 kg Abbey malt 0.23 kg Crystal 15 malt Mash at 68C for 60 min. Sparge with 77C water (I did BIAB, dunked in fresh hot water, added to...

I have 4 used half kegs Ill be transforming into Keggles with 4500W elements and temp controls! I used to use propane, but with a toddler around, there are some safety issues leaving the pot unattended.

This is what I've been looking for, love this process! Thanks pal!

This turned into a battleground quick haha. If I were to do the sparge method, I would need a HLT with controlled heat @ ~65C roughly. What are methods you have seen for accomplishing an effective sparge witha a bag? Lift the bag out over top of the pot and run the sparge water over it?

Hi there, I've been brewing for the past 4 years using DME recipes with some grain. My recipes are @ 6 gallon batches. Looking to switch now to all grain. I have limited space for equipment, and have been looking into the Brew In A Bag process. How I would brew my beer before: - Steep grains at...

Thats awesome! The only hops you put in there was the X2 .05 oz Sorachi at 15 min and 5 min? These intervals gave the finish product enough flavor?

How did it turn out? I know this is dated back, but I am trying your recipe out soon.

I put my wort into secondary about a 2 weeks ago. This thin white film appeared right away, no signs of growth. There are some small white specs, again no growth. Going to crack it and giver a taste, but was just hoping to get some feedback.