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Tasted this batch for the first time today. It came out much lighter in color than the pictures posted earlier in this thread, I am thinking that might be due to it being my first all grain batch and I ended up adding some water after the boil. The cinnamon flavor came through which I was...

Thanks for the input! I actually used just half a packet of yeast. There was quite a bit of activity initially, compared to another kit I am brewing that took a couple days to start up, but it looks like it has slowed down and a lot of the gunk has started to drop down. I couldn’t get too much...

Lol to be fair it was just a couple sticks soaked for a couple minutes and there wasn’t a ton of excess but I agree there was probably a better option. I read elsewhere that it might have been better to steam like you said or soak in a high proof alcohol instead of sanitizer. I’ll have to try...

That’s correct. In the thread I found the recipe in they talked about it so I figured I would to be safe but maybe that wasn’t the greatest decision?

Thanks for the input! It does look a little milk-like so that makes sense to me.

About half a packet, dry pitched after I cooled down the wort. Wasn’t super precise on most of this so maybe that was a mistake. I read elsewhere that it might not hurt to throw the fermenter in the fridge for the last couple days and maybe add some gelatin to help everything settle?

Hello all. Last night I attempted my first all grain batch on my own (I've done a couple all grain batches from kits and one extract batch). I was attempting to recreate a recipe I found in the following thread...

Hello all, not sure if anyone is still keeping an eye on this but I am currently fermenting a small batch of this and was hoping to get some input. I am still very new to brewing (this was my first batch that wasn't from a kit) so please bear with me. I more or less followed Imp's suggested...