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The good news is that some of that astringent taste will diminish with time. The last time I got an astringent taste in my beer I sparged the hell out of it. I used more water then I needed, and got great efficiency, but also an astringent taste in my beers. This time around I used a lot...

I think I'm using the same grain/water ratio has last time about 1.25qt per lbs of grain. My sparge water volumes might be a little less. Maybe it's a combination of the two thats creating my poor efficiency. I'm brew again in a couple days, and using tons of water to mash and sparge with...

4 days ago I brewed a brown ale and ended up with an OG of 1.034 when I was shooting for an OG of 1.046. I accidently mashed way too high, and assumed that must have been the problem, but tonight I just brewed a porter, and made sure I kept the mash temperture at 150F, and I still ended up with...

If I mashed high and just produced a bunch of unfermentable sugars then wouldn't those still show up in the hydrometer? Wouldn't I just end up with a higher FG instead of a lower OG?

Hey if I added a pound of sugar to my fermenting beer I would be able to raise the OG up to where it was supposed to be. Would doing something like that ruin the taste of the finished product? What if I used honey instead of sugar? My LHBS is too far away so I don't have any malt extract...

I had the exact same problem last night. I was trying to mash a brown ale at 158F but ended up somewhere around 150F. So I turned on my stove burner and walked away for a few minutes, and when I came back I was somewhere around 180F-190F. I ended up with an OG around 1.034, and was shooting...

I used 2 row Pale malt US. 2.0 SRM. I used about 1.5 gallons of water for 3.5 lbs of grain, which is almost double what I needed to use. My mash temperture was around 150F My sparge temperture was around 170F It was nearly 3 months ago so I'm doing a lot of this by memory, perhaps I...

I wasn't sure if I should post this here or in the beginner's forum, but I have had a newcastle clone in bottles for over 2 and a half months, and it still has this strong grainy taste to it, but it has a nice malty finish. Now I'm sure if I just wait long enough that taste will eventually...

I've only very recently started doing all-grain batches, and I've had no problems with the BIAB method. I've had zero problems with efficiency, I usually have a higher efficiency then 75%, only once did I get below that. I think the only problem with the BIAB is the amount of grain you can...

I made the Gunslinger Stout I found in the recipe section on this site. I lowered the OG a bit to make it more of a session beer, and the IBUs to try and maintain the same hop balance, I hope that didn't ruin the recipe. Maybe I should have made the original first. I'll probably be leaving it...

Judging by this forum a lot of people did their first all grain this week. Yesterday I did my first all-grain using deathbrewer's stove top method, and I have to say his method worked great I got around 73% efficiency on my first try. The only problem I had is that I used way too much water...