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I decided to try and raise the temp. and see if I got any action. I pulled the carboy out of the bathtub and placed it on top of a heating pad on the counter. Brought the temp. up from 68º to 72º for a couple of hours and turned the heating pad off. I did see some action. I took another...

I mashed at 150º for 60min in my Gott Cooler with the full boil volume and used the no sparge method (BIAB). So nothing out of the ordinary on that front. Really the only unique variable that I can think of that differs from what I've always done, and had good results from, is the old yeast...

I fermented at 68º, the constant temp in my basement. Pitched at 70º. The carboy therm. sticker got up to 70º for a bit through its highest level of activity on probably day 2

I am using a hydrometer. Unfortunately, I don't own a refractometer.

Last weekend I brewed for the first time in a few years. Prior to my hiatus I picked up a pretty big stockpile of ingredients. Due to the current state of the nation, I got fired up and decided what have I got to lose, I'll brew and use the old ingredients...including yeast. To my question: I...

I know I'm a little late to the party here but Pako's is effin tasty. Just curious on the final product and if it turned out close to the commercial brew. I can't get my hands on any in southern Utah unfortunately but my recollection of Pako's is that it is a standout! Also, Hogwash is your...

I was shooting for a variation on Stone's Levitation Ale. A hoppy amber of sorts. I didn't have the exact ingredients on the recipe I found on Can You Brew It, so I used what I had and improvised a little.

4.5kg Gambrinous Exta Special British grain 0.5kg crystal 75 0.25kg crystal 120 20g Carafa Used BIB method Mash at 157 60 min in 3.5gal Pre-boil Volume: 6.75gal 14g Columbus 14.4%AA 90min 29g Centennial 10%AA 30min 33g crystal 3.4%AA 20min 7g Nugget12.2%AA 20min 8g Chinook 11%AA 20min 3/8...

So far, I think will try finer crush next time and longer mash time. Is that .017 piece of metal a feeler gauge?

Big A- That is pretty accurate description of what I had. Maybe the crush isn't the culprit.

I crush my own. I've recently inherited a grain mill from my parents. It's an old motorized unit. I'm not sure the name of the style of mill but works by spinning one stone wheel against a another stationary one. The whole thing is housed in a wooden box, has a hopper and a drawer to catch...

I brewed an ESB'ish 6 gal batch today and missed my target OG drastically. Target was approx. 1.055, I hit 1.040. I don't live anywhere near LHBS so I'll call it a session beer... no biggie. Here is what I did. I think the culprit was the how coarse the milling of my grain was and the...

jds, awesome. Just the kind of input I was hoping for. I don't really ever drink ESB's, not too many avail. around here in Utah so I'm not familiar with their typical characteristics. It's looking like I'm going to get to know them soon. Thanks again everyone!

Cool Markg388. Was that warmer something similar to sam smiths winter welcome? I'm excited about this malt. The price was right which is going to allow me to experiment a little more than I normally would if I was throwing down the coin for every batch. I've never made a SMaSH but I think...

Yes indeed, I'm very lucky today. Thinking of maybe a SMaSH with this one to start out. Thoughts on a hop selection Revvy? What did you make out of it 2 years ago?

A good (and generous) friend just gave me a 55lb sack of gambrinous esb grain.:rockin: I've never used it and haven't noticed many recipes that use it. Has anyone made anything they really enjoyed using the ESB as a base grain? If so, I'm looking for recipes. Thanks for any advice

That was a good beer. As with every beer I've made, the beers just got better the closer I got to being out of the batch. I didn't rack this beer to a secondary, just left it in primary for 20 days and bottled. Turned out plenty clear for my tastes. This one was real slow to carbonate. It...

In the beginning stages of this thread Snickasaurusrex mentions that this stuff doesn't have much of a shelf life. From what I remember, he was referring to making the candy and using it right away. Others mentioned not doing the last step of bring it back up to temp and having better results...

HERE IS ANOTHER HUGE THANK YOU DEATHBREWER! I've been using your method for four batches since stumbling onto this thread. I just bottled my first of those. This is my favorite beer of 8 brews I've tasted on bottle day. Delicious. Here's the recipe and notes in case anybody else out there...

I'm a big fan of drinking the test tube. I sniff the air locks too. I made an incredibly hopped up wheat ale not long ago (T Can and Bearcats Wheaten Beat Down from NB, just in case anyone is interested such a brew- Highly recomended!). The first sample, just before pitching, had an...