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5 Gallon Batch 12 lbs 2-row 1.5 lbs 60 L Crystal .5 lbs 40L Crystal I mash at 160 to leave some residual sugar so that there is some sweetness and body to balance the hop extravaganza that I employ.

I think it would be awesome! I am sure the yeast will love the rhythm. Whenever you make a great beer you can tell your friends your brewhouse secret is that your serenade your yeast while it is fermenting. I had fermentation buckets in a room I was playing music in and had no noticeable...

Since beginning all grain batches I have making use of that leftover grain and bottling the extra runnings from my mashtun for later use in starters. I hate having bags of DME open and half used as they always make a mess. I have also had better success with starters using wort from all grain...

yum

Just leave it. I have seen the yeast eat the sugar at alarming rates as well. I would still leave it in fermentation for a few weeks. I have bottles beer after 2 weeks and I think an extra week in fermentation clear up the flavors.

Take a gravity reading before you boil so you know if you need to add some stuff to adjust.

Check the Homebrew talk's 11-11-11 beer thread. They are making an old ale that looks awesome. Also if you read the threads there are comments about caramelizing wort, or adding caramel.

Looks good. I don't really think you need to mash for 60-75 Minutes, you can save yourself time if you want to. Also may consider moving the .75 of cascade from 15 to 10. I have heard that will give you some better aromatics.

Thanks! This is about my 9th AG batch and I have had such great success before that this slow start made me worry a bit. I was having a conversation with my homebrewing buddy and we were talking about what could have happened and you are right a, there is absolutely nothing I know for...

I brewed two batches last week. A stout on Tuesday which is still fermenting great and Friday I made an IPA. We pitched the yeast at about midnight friday night, and I still have no activity in the lock (after about 36 hrs). I made a starter so I know something has gone wrong. Here are some...

.... I knew we forgot something. I guess I will not be using this yeast. If I had boiled the runoff would this stuff be good to go?

This is the first time I have attempted to save the yeast that is in the bottom of the primary fermenter. I am about to make an English Brown ale and I wanted to get some advice as to whether I should introduce this yeast into my new batch. The process of harvesting the yeast was as follows...

how did you chill your wort?

I always use a hop bag when I am using whole leaf hops, but I often just throw the pellet hops into the wort if i do not have a bag handy. It has not really made a difference in my beer.

I would not worry about it. The first few batches I made I was stirring my immersion wort chiller to help the wort cool faster and I was not leaving much troob behind when I was siphoning into my primary fermenter. I had a lot of sediment in my primary but it did not effect the overall quality...