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My refractometer usually gives me a reading that is a bit higher than my hydrometer. Unfortunately, at 1.000, they are identical, and the higher in gravity, the further the difference. It maxes out at about .007, which isn't a huge deal, but it would really help with my brew day calculations...

So I have been brewing for almost a year and a half. My results have been pretty good, and some batches have been better than others. I hoped that once I made the jump to all grain, my results would improve by a pretty good margin. However, they haven't. Don't get me wrong, my beers are...

Next weekend, I will be brewing an Altbier. Being new to all grain brewing (two batches thus far) I was interested in doing some SMASH batches to really get the feel for how a particular malt tastes. Would I still be brewing an Alt if I only use Munich? I know the color will be a bit low...

So I just moved my first all grain batch to the secondary to start the lagering process. I also took a hydro sample. I then drank the sample. When I first tasted the sample, I thought to myself that this was by far the best beer I ever made. However, I soon took another sip, at which time I...

Yesterday I took a sample of a lager I brewed a week ago. It read 1.020. After I take my hydro samples I always put it in a glass and refrigerate it so I can drink it. Today, I opened the fridge and saw that there was a good quarter-half inch of yeast and hop gunk at the bottom of the...

So I'm doing my first ag batch as we speak. I used an online mash calc to find my strike temp, it said 166. I added my grain to the 166 water and the temp is now 147.5. Is this ok? I know it will be on the dryer side, but will I still convert into ferment able sugars? If it makes any...

Ok. So I read up on decoction mashing and I understand the procedure(sort of) and concepts behind the process(well, sort of). But, how do you avoid extracting tannins if you are boiling 1/3 of your mash a few times then adding the 212 degree concoction to the rest of your mash? For...

So I attempted to wash my yeast after I racked my last brew last week. I followed the directions from the sticky in this forum. However, I think there is a lot of hop gunk left over. It seems to be mixed with the yeast. I posted a pic as well, just follow the link. The color isn't the best...

I have a brew going right now. I plan on washing the yeast (my first time). I was looking on Mr. Malty just to get an idea about how much yeast it will take to ferment the next batch properly, however I am getting a bit confused. Under the repitching from slurry option, there are two...

Ok. So I apologize in advance for the length of this post, but I have a few questions. As the title dictates, I am looking to start brewing all grain around January-ish. Now, I have been reading up on the processes and equipment necessary to do this for a few weeks. That said, I'm still...

I am planning on brewing an Amber Lager using WLP830(German Lager Yeast). According to Mr. Malty, I need 3 vials. The LHBS only had 2, and the other LHBS(mostly wine) didn't have any. I am probably going to end up making a starter, but I was wondering for future reference if it would be...

I have brewed about 8 beers so far. Of these 8, I have had 3 or 4 finish at 1.018 or higher. Now, I don't mind too much because my beers taste good, and I haven't had any bottle bombs. That said, I have been trying to brew within BJCP guidelines. Having a stout finish at 1.020 is not...

Hi all. I have two vials of WLP810 that I was planning on using sometime last month for a California common. However, life and tree limbs seem to have gotten in the way of my beloved hobby, and it seems the "best if used before" date has passed(sept 29th). Is it still possible to use this...

Something has recently come to my attention that bugs me a bit. In America, as is my understanding, Oktoberfest style beers are brewed as Lagers. However, over the last few weeks I have tried Hacker Pshorr's and Paulaner's Oktoberfests, and on the bottles, they are listed as ales. Was...

Is an ambient 61 degrees too cold to do an ale? I know that the temperature inside the carboy is usually 5-10 degrees warmer, which would put the temperature inside at the right temp. I am a bit worried that 61 may be too low to get things going though. I do understand that there are...

I brewed this recipe about two weeks ago. I followed the recipe to a tee (other than having to substitute the hops, but no big deal), and my gravity readings were slightly off. First off, my OG was 1.050, when the recipe called for 1.054. I used the same amount of fermentables that the...

I don't think this is much of a problem, but I want to be sure. The FG's for my last two brews have been 1.016. I checked both batches over a period of 2-3 days to make sure fermentation was completed. Also, one batch was only 3 gallons, and I used a 1 liter starter of WLP001, so I know...

My thermometer broke in my wort. I don't know when it happened, but some of those little black pellets made their way into my carboy. Do I dump? these things can't be good for you. Help.

I usually split my batch up into 2 kettles, because I don't have one that is big enough. I am using a recipe in a few days that calls for 3 pounds of DME and 1 can of LME. Will anything adverse happen to my beer if I just brew the LME in one kettle and the DME in the other kettle in lieu of...

I will be brewing this weekend, and I plan on making a starter. If I make my starter on Friday night, will Saturday be too soon to pitch the yeast, even if fermentation is basically peaking? When I made my last starter, fermentation was peaking after about 24 hours and was done about 24...