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15% cane sugar. Mashed at 149 with no protein rest. The recipe target FG was also 1.018. It was a 2.5 gallon batch so I did not make a starter. Perhaps I should have to drop the gravity a few more points.

Has anybody else brewed this? It's from the Brewing Classic Styles book by Jamil. I fermented it for four weeks with White Labs Abbey Ale yeast. It's only been 4 weeks in the bottle. It has minimal head retention, no lacing, and is kind of sweet. Just wondering what I should be expecting from...

4 hours max. I brew 1-gallon all-grain BIAB batches.

Daisy the beagle...

I'm thinking about re-brewing the exact same recipe but with my own water profile so that I can compare the two beers. I attached some screen captures of BrewersFriend water calcs. I'm starting with 3 gallons of distilled water and according to this I only need 3 grams of gypsum and calcium...

Does anybody have any suggestions for good Mead making books? I did a quick Amazon search and there was a lot to pick from.

What happens if I sparge with distilled water?

If I treat all of my brew water before I divide it into the mash and sparge pots will the pH be the same during both the mash and sparge?

I do boil with the lid off. I can't say that I know what DMS tastes like.

Thanks everybody. I'm going to rebrew the exact same recipe with a water profile made from distilled water. Then taste the two beers side by side.

I use grocery store spring water in 1 gallon jugs. I have not gotten into checking the mash pH but perhaps i should.

Can you elaborate on why the pH is higher? Wouldn't the pH be the same during the mash/sparge since the ratios of grain/water are the same despite batch size?

I have been all-grain brewing/BIAB brewing 1 gallon batches for a year now. Each batch I improve my process and each batch has been better than the last. However there is one off-flavor that has been in all of my beers that I can't get rid of. The best way I can describe it is a grainy after...

A bottling spigot and wand that thread together. I'm sick of trying to jam a piece of tubing between the two.

Thanks guys. It sounds like I need to be more patient.

The fridge temp is 45. Based on the kegerator chart I am over carbing at 12 psi. I am assuming that chart is independent of keg size. Is that an accurate assumption? Also is my beer line too long? Can that affect carbonation in some way?

It's been a long time since I've posted but that's because I can always find answers to my questions with a little digging. This time I think I need some help. I recently kegged my very first beer and after two weeks it is pretty flat. Here's my setup: 1-3/4 gallon keg. 20 oz paintball...

I've been using http://www.brewersfriend.com/ it has worked very well for me so far.

Yeah, I have Palmer's book and looked at that section. I was just really surprised by the flavor of this beer. I'll chalk it up to not enough experience and let the beer sit for a couple more weeks. Thanks guys.

Not really vinegar. Just really strong apple. Like taking a bite out of a granny smith. I swirled up the yeast to hopefully get it making some more CO2. I'll give it more time, lots more time. Still, after two weeks I thought it would be at least a tiny bit carbonated, but it was as flat as can...