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When I was 7 and my brother 10 my parents left us home alone for the first time while they went food shopping. First thing we did was crack open a Budweiser and each take a medicine cup shot of it. We disliked it profusely and put it back. My first real beer experience was in the beginning of...

Anyone out there from Staten Island know where to get CO2 tanks filled?

Saison in the abyss

I never do but I always wonder if I should stir the water when I get near my strike temperature to get a more uniform temperature reading. Does anyone do this? Should I? Is the water hotter near the flame in the bottom of the kettle?

Yes wort. Did you pour nutrient pack in? I figure I’m not going to bother now.

I didn’t realize my wyeast was a smack pack until I opened it and poured it into my mash. I quickly fished the nutrient bag out, still in tact. Guess I’ll give it a couple of days to see what happens. I’m guessing/hoping the mash will be nutrient enough. Anyone ever do this before?

Not very good but you know what they say. When on Batuu...

Thanks for the info doug293cz, now it’s gonna take me an extra hour to calculate everything all the way through my brew. Pandora’s box is open lol. I fermented this beer in a controlled fermentation chamber (for the first time) at 62-66 degrees using safale us04. It looks beautiful and comes in...

Thanks for the info. Maybe I’ll mash longer next time or sparge. I biab for an hour. No sparge

If I keep my mash temp more stable that will improve right? My mash temp went from 155-148f. I really need a better thermometer so those numbers are approximate, and I used a new pot so I wasn’t able to keep it as stable as usual.

So 57.6%? Lol, it’s that simple? I forgot elementary school math Thanks

If my brewhouse efficiency in BeerSmith is set at 72% and it determines 1.065 og, than what was my real brewhouse efficiency if I got 1.052 og? What’s the formula?

How do you whirlpool? Just give it a good stir and siphon from the side when it slows down?

Yeah I did that with this one. I always tilt my small batch fermenter but never my 5 gallon buckets because I siphon out of them. Now that I think of it I might as well do it with the buckets too. I just did a 5 gallon neipa and lost a lot to avoid trub in bottles

That picture is after a 3 day cold crash and a week in the fridge after a 3 week carbonation at 72 degrees. I’ve never had a cold crash come out that hazy. I opened another tonight and it s slightly clearer so I guess you’re right. What an experience this has been. I tested all grain techniques...

I guess I got some chill haze but I don’t mind. Tastes like Pabst but I wasn’t shooting for anything fancy with my first all grain and it being a smash. The only bad part of it is the slight aroma it has is not enticing. Good learning experience

Luckily I did a 2.5gal batch that I can throw in the fridge for a few days. I’m a big fan of cold crashing but my wife probably wouldn’t like me pulling out the shelves in the fridge to put a 5gallon bucket in there. Gonna check it tonight to see if it’s ready for a crash I’ll post a picture and...

Thanks. I’m definitely cold crashing this batch.

Did my first all grain/ biab. I did a 2 gallon smash with 5lb of Vienna malt. I mashed the grain in 2.5gals of water in a paint strainer bag because I forgot to buy a proper bag. When all was done I had a ton of trub. I use a turkey baster to extract beer for gravity testing and I couldn’t do it...