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I appreciate the feedback. I've only been brewing about 9 months, so all the info i get helps. Why lower the mash temperature? What does it do?

What's the reason for a lower mash temperature? I mashed this brew at about 152. I always make yeast starters. Additionally, i also pretty much hit my OG and FG right on the number, so i dont think it was a yeast issue.

Thanks for the info. I'll cut out the Crystal 20 and up the 2 Row and Munich Malt. I'll let you know how ut turns out.

Made an American IPA. It us great, but finishes a bit ti sweet. Any suggestions on making it finish a bit drier. 11.5 lbs - Pale Malt (US) 1.25 lbs - Crystal Malt 20L .75 lbs - Munich Malt .75 lbs - Caramunich Malt 1 oz Magnum (60 min) 2 oz Centennial (10 min) 1 oz Simcoe (5 min) 1 oz...

Yes, do not at bourbon, just the oak chips. I quess the best approach is to boil, siak in bourbon then add chips to secondary. Thats what i'm gonna try. I'll let you know how it works out.

I'm going to put bourbon soaked oak chips into my secondary. Should i boil the oak chips or is soaking them in bourbon enough for sanitation purposes?

Temperature is stable maybe a degree of 2 fluctuation. My basement is around 69 degrees.

Total of 5 days in primary. I'm pretty new to brewing, but all my others stopped fermenting aggressively in roughly 3 days. Just curious if i did something wrong or if that sort of difference in fermentation times is normal

Hey all. I just brewed an all grain bock. The OG was sbout 1.061. It has been in the primary for several days longer (5 days) than any batch i've made before, and it is still working..... Aggessively. Is this OK? Or should i be concerned?

What's a good yeast to use with this brew?

I thought gravity increased as you boiled due to boil off of water. Thought that was one of the reasons for boil.

Yes all are accurate. Positive of that. Beer smith said do a 45 minute mash. I'm going to do 60 next time. OG into ferm. ended up being OK 1.052 instead of estimated 1.058. I think beer will be OK.

Recipe might help 8.5 lbs pale malt (2 row) 14 oz oats 11 oz victory malt 10.5 oz chocolate malt 7 oz crystal 90L 7 oz black barley Mashed at 154F for 45 min then batch sparged at 168.

I followed Beersmith instructions exactly for all grain oatmeal stout. Estimated preboil was 1.058 actually measured at 1.031. What happened? Any suggestions?

Thanks for the feedback. I'll let set in the secondary ferm for 2 weeks, keg it and hope for the best. Thanks again

9.5 lbs British Pale Ale Malt Brown Malt 1lb Crystal (60L) 1lb Choc. Malt 10oz Mashed at 152F Boiled 6.5 gallon down to 5 gallon Hopped 1.25 oz Fuggles 5% at onset of boil .75 oz Fuggles 5% with 10 min left

Ust attempted my first all grain brew. It was or was supposed to be a porter. I tasted it out of the primary ferm. and it had an almost overwhelming nutty characteristic. What did i do wrong? Please help.