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Great vid. I recently bought a 30gal setup with plans to use their 1.5bbl control panel, but am still waiting to install the proper outlet before I can brew. Note taken--calibrate the temp sensors before use. What water filtration device do you use? Seems to have a great flow rate.

Agreed. It's very hard to reach your intended gravity with barley wines that are made in small tuns without the addition of DME in the boil. Efficiency is often low because a lot of sugar is left behind in the grains due to insufficient sparging, or the incapability to sparge any more. Most...

I recommend starting with a lower temp and allowing it to eventually rise to a diacetyl rest when ready, as a lot of the flavor profile is created within the first few days of fermentation (time you may spend lowing the temp). As Nateo mentioned, proper yeast viability and pitching yeast count...

Concerned? Never. But you should certainly determine what caused the low gravity. Really need to know your process before any assumptions can be made.

Are you using a plastic bucket to ferment? If so, i would check the sealing. That might explain why you are not getting any activity in the lock. Even if it had finished (possible, though unlikely), co2 would still be releasing from the beer. And assuming you did accelerate the fermentation...

...I still want you to do that experiment. :p

Try this: Use a 6 gallon carboy to ferment the beer. Control the temp of the beer for the first 3-4 days and keep it on the lower end of recommended yeast temp. After that drape a wet towel on it with a fan blowing in it's direction, but don't worry if the temp rises. I've had beer temps...

I'd say yes...but it's an easy enough experiment to try. I've bought growlers that have tasted flat within the two hours I've drank them. Edit: Although I did do a homebrew showing of my beers at Valve recently where the uncapped beers stayed somewhat carbonated for the 1-3 hours they were open.

Brew: What's the current temp? You want to get it into the recommended ferment range as quickly as possible and hold it there. Whatever method will do that use it. Note that carboys are well insulated. Buckets, not so much. FYeah: It takes much higher temps to kill yeast. You can certainly...

It's probably best to wait. Belgians are best for hot weather. You can go to around 75 degrees, sometimes higher. If you can somehow control the temp for the first 3-4 days, you can then let it rise to whatever to finish out. Within the first few days the flavor profile is mostly finished...

Yeah. Yooper got it. That's a low conversion of around 50 percent. You usually want to get at least mid 60s or higher, or bump up the grain bill to compensate. The low gravity (poor conversion) would explain why it's watery. I ended buying a mill because Northern's crush was too course, and...

I like Morebeer. Never had an issue with them, and they are the cheapest and fastest online provider for my area. Edit: There are also tons of posts on this already.

Not sure the blending would restart it, but the moving around of beer and yeast (racking), and the possible change in temperature (assuming a change from cooler to warmer) would.

Are you sure it's actively fermenting, and not just released co2? I suppose the racking could have started up a stuck fermentation. Best way to tell is with hydrometer reading. Besides, there is no way of telling where it is at or when it will finish without this. I've never used a whiskey...

Looks fine. Nothing poisonous grows in beer. Maybe lacto bacillus. But regardless, nothing to worry about.

Considering beer reduces the likelihood of most psychological diseases, heart diseases, most cancers, the developing of kidney stones, bacteria infections in the stomach--the fact that consuming large amounts of alcohol, within one sitting, increasing the risk of one particular cancer hardly...

Looks good (but a bit too dry for my taste). Your low mash temp, sugar addition and hop bitterness should solve any residual sweetness issues. I did a similar British pale at 148 (mashout recommended) and it turned out excellent.

I tend to keep it simple. Additions of sugars anywhere from 15 min to flameout. Leave it in the primary for 1 month, fermenting at 70 and allowing the temp to rise to whatever it wants. Transfer to secondary and leave for however long it needs. Good Belgians are easy to make, yet making...

Looks excellent. A lot has to do with personal preference. I just did a fantastic nut brown very similar to yours, although with only a 60 minute addition of fuggles. I'm big on malt and yeast taste and aroma. I actually roasted a lb of otter to produce the nutty flavor (probably produced...

1. I've never used Pacman, so I'm not sure how it cleans up. 2-3 weeks will certainly help. But a lot depends on the conditions in which you fermented and the higher-order alcohols produced that might be overwhelming. Certainly the longer you age it, the better it will be. 2. With most...