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Should I have anticipated a higher grain absorption rate with 35% of my grist bill being flaked oats and wheat? I came up significantly short on volume for a typical, well calibrated mash/sparge that utilitizes mostly malt grist bills.

You are right about the 3 lbs. I caught that in the recipe but thought I had changed it here as well. I believe it was 3 oz.

So here is the scoop. My wife is having a wedding shower for her brother at our house in July. The theme is supposed to be ltalian since they are going to Italy. I like to pride myself in making a beer for the occasion but since Italy is really lager country and I am not in the lager brewing...

Well, I thought I would be clever and catch some native yeast to ferment out a belgian pale ale. Apparently, I was not so lucky. I thought I had trapped some wild yeast in some smaller samples. It made for a very fruity smelling sample and what appeared to be some floccuation. When I compiled...

I am getting a distinguished bitter salty after taste on my rye pale ale. Its a clone of Terrapin's. I have my suspicions that it may be the tap water as this is the first batch at my new house so obviously it could be the pipe, water heater, etc but before I damn the water I want to rule...

Brewed a saison for the beach and will likely force carb it. Typically, I turn the pressure up to 20 PSI and roll the keg for 20 minutes. However, since I am driving to the beach and I have a tow basket on my car, do you think it would work if I hook up the keg and stow it on the tow rack...

It never seemed to taste more alcoholic but i guess its ABV had to bump up. More bitter than anything but it was a Rye Pale Ale so I thought it was a funny side effect of the rye.

The other day, about 45 days into a new keg, it sputtered when I filled up my growler to take to a party. I thought that was awfully quick to run out of a keg. Has anyone had this happen before? The beer tasted a bit bitter but not unbearable.

First of all, I have some Paulaner Premium Lager trying to assure myself that I want to make 2 gallons of this stuff. What is crazy is that after the first taste, I feel like I am drinking Bud Light but with each subsequent taste it gets a little sweeter. So I'm in. I know that the recipe...

I stand corrected. After reading some more on here a lot of others are advising against space heaters. I thought I read before a lot of people had success with these.

Thanks for the reply looneybomber but I am a little confused. I thought a number of people used this type of setup with two stage controllers and space heaters (electric). I am not concerned about the beer getting too hot since I will have a temp probe on it and I would be controlling temps...

Planning on doing a Saison and from all accounts it sounds like I should ferment as high as I can get it 70+ degrees. A couple of questions first. I have a regular fridge that I use as a fermentation chamber and have a two stage controller hooked up to the fridge and a small space heater...

Thanks. :)

Is there any concerns with getting grains cracked at the local homebrew store and keeping them for a week or two before brewing? I keep them in a closed bucket in the freezer portion of my fermenting fridge. The freezer is turned off so it tracks at or a few degrees warmer than the fridge (65 deg).

Thanks guys. I usually pitch starters for the big beers so I will work on oxygen content and yeast health. Does anyone have a good simple yeast health suggestion? Its something I have read about but not taken steps toward addressing. I usually pitch White Labs liquid.

How is it done? I have been cloning a lot of stuff I like and then bumping up alcohol content probably no more than 1%. I typically do this through DME additions or base malt increases. But my big beer batches are having a hint of the "hot" phenol finish. One was a winter ale and the other...

I brewed a brown ale with rye cloning the brown ale part from SN Tumbler. The beer has the dry and crisp taste from the rye that I was looking for but it really seems to drop of the cliff without any finish. Looking for some help in getting the rye taste a bit more forward and following it up...

I will be force carbing later.

To be clear, I would be putting the cap on the corny (i.e. sealing) and running the pressure out of the hand charger as much as I can. So, its sounds like I should be fine.

For conditioning in the keg is it sufficient to just purge the air in the headspace without sealing the keg under pressure. I only have a hand charger available at the time and certain that I cannot get a good seal with it alone. Will there be enough residual gassing off that would prevent...