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Figure I should update this thread. The old adage "Hurry up and wait" rings true again! 2 weeks later this beer has really come around. Must've been tasting a green flavour. It was just a different green flavour than i've had in the past. Could be because of a different base malt.

Here's hoping. I've used this yeast a half dozen times. This beer hasn't tasted like any other going into the keg.

The temp on the stick on thermometer on the carboy. I know beer temp can be +5 than room temp. However 1275 should be good up to 72.

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I just racked a batch of ESB from a carboy over to my keg and it seems a bit 'funny'. Some stats: Mashed at 153 OG 1.052 FG 1.006 Yeast: WY1275 - Thames Valley Had lots of airlock activity for a long time. It seemed to go on for a long long time. The airlock finally settled down after...

This is helpful thanks. And thanks to the other suggestions too. Adjust the vigour of my boil boil with the lid off set up beersmith to account for trub double check the volume marks on my brew stick

Today i didn't boil with the lid on but sometimes i have it half on. I brew outside and sometimes the elements would blow into the pot if i didn't cover it. I think i need to find a video of a 'vigorous boil'.

Okay I totally need help here. On my brew today, according to Beersmith my pre-boil gravity is supposed to be 1.042. And my estimated OG is 1.052. This is at 75% efficiency. I collected 6.75 Gal of wort and measured my pre-boil gravity at 1.044. Great, right?? I boiled for 1 hour...

I definitely get the pre boil sample below 100 and usually get it to 70 or so. Regardless, I use this adjustment tool. northernlad the calculations are made by beersmith. I'm confident in my gravity measurements. I'm brewing this morning and will be extra careful with all my measurements...

My last few brews I've been having this problem where I come up about 6-8 pts short on my OG. Yet when I do a pre-boil gravity check I hit it dead on according to my Beersmith print out. Can someone help me trouble shoot this one? I thought it might be boil off but I'm boiling it down to 6...

For my first year I fermented in one if those 10gal buckets that come with wine kits. It has a lid that definitely doesn't seal air tight and I was fine and you will be too. When you're ready get a carboy or one of those ale buckets

HEY EVERYONE I AM DRINKING MY BEER FROM A KEG RIGHT NOW AND IT IS FRIGGIN' AWESOME. Seriously, thanks for the quick answers. I'm pretty happy. It could use a little more carbonation. If it turned it up to 12 or so it might do the trick.

Phew. Here is my list of steps I'm gonna run through for my first pour. Can you let me know they look good. 1. Pull relief valve. 2. Connect serving line. 3.Disconnect gas line from keg. 4. Purge CO2 tank of pressure. 5. Reconnect gas line. 6. Slowly increase psi back to 10. 7. At eye level...

5 days ago i racked beer into a corny keg for the first time. i hit it with 30 psi for 24 hrs. Then lowered to 10 for the next 4 days. well i went to go and serve myself some today. The problem was that i had not connected my picnic tap, hose and disconnect to the keg. I thought that...

You should be fine. People say 15 mins because that is what it takes to sanitize it. i think

I did 3 extract batches before making the jump. Looking back I wish i went straight to AG. I would've screwed a batch or two and I would've read up on everything a lot more than i did but i still say 'go for it'. I agree with the temp control comment.

that is sort of what i did, at leasr with the 15 min addition. the 3o went in at 60 thhough. its a porter, so with minimal hop additions i hope to be ok, like you said

For a variety of reasons today (wind, propane issues) my wort is not boiling off as much as it usually does. So now I'm going to boil for another 30 mins past the 60 min mark. My question is, should I adjust the hop additions. The recipe called for .5 oz @ 60, 1 oz @ 30, .5 oz @ 15...

Hey thanks everyone! I was pretty happy with the results but realistically I owe it all HBT. Because I live in a small town I don't have a LHBS to use a resource. Instead, I turn to this place and more often than not it totally comes through for. Even in the middle of the night I can...

Just as a follow up here: I let the beer sit overnight in the carboy in the mini fridge. I had rehydrated the 2 TBSP of S-34 at the end of boil because that is when i will rehydrate dry yeasts when I'm brewing ales. I had no idea it would take sooo long to get the wort down to 50F. In...