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I brewed a 5 gallon batch of Saccharomyces' All Grain Irish Red today. I hit my mash in/mash out temps perfect and my OG was spot on (1.051). I used a starter of washed US-05 from a Wheat batch I did a couple weeks ago (The starter was very active while on the stir plate). My problem is, I...

I use a 21 quart (5.25 gal) pot and have done a few 3 gallon batches with no problems

Why should it have not been used with oil? (total curiosity)

Thanks for the responses guys, really appreciate it!

I made an all-grain brew the other day and the recipe claimed it to be American Wheat. My question is, given the grain bill below, would y'all consider this to be a hefeweizen and take it straight from primary to the bottling bucket or let it condition. To my understanding, you want to bottle...

This is a bummer... Glad I just bought some the other day that had the widget so I can get one last taste.:(

Very sorry, I forgot to say that this is a 2.5 gallon batch. I wont be adding any extract.

What about the barley flakes listed on this website? http://www.wholefoodsmarket.com/recipes/guides/grains.php That store is A LOT closer to me.

So here is my grain bill for a stout I was planning on making: 4 lbs American 2-row pale 8 oz Roasted Barley 8 oz Flaked Barley 6 oz American Chocolate Malt 4 oz CaraPils 4 oz American Crystal 80L 2 oz Black (Patent) My brew shop put together all my grain and forgot the Flaked...

Thanks for the info. I thought by using the English Ale yeast I might get a little more body. I personally like a full tasting stout as opposed to a little higher ABV.

Thanks for the advice, I may look into doing a straight guinness clone. Do you have any idea of a good site to find the portions. I'm new to all grain, so I want to do this batch as structured as possible.

Hey guys, I am going to brew my first all grain this weekend. I love guinness so I am going to brew a stout. I would really appreciate any advice or pointers. I am going to do a BIAB, so my plan was to make two 2.5 gal batches and add them together then pitch the yeast The recipe for...

Thanks for the replies so far! breez7 - the primary is sitting at 69*F right now so I should be pretty close when it comes to that.

Hi, I'm new to the forum here. Ive been reading around on here for the last few weeks and it looks a like a great forum! My question is that I have had an IPA in the primary for a week and went to take a SG reading to determine whether or not I should move it over to the secondary. I tasted the...