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Brewed this up BIAB in a 3 gallon batch. Everything went according to plan with a 90 min boil, but I just tasted it and I definitely have some DMS canned corn flavor going on. The only thing I can guess is I didn't boil hard enough for 90 minutes? Not really sure... Has anyone had this when...

Did you get any 'canned corn' flavor out of this only boiling the pils malt for 60 min? Maybe that led to some of the intensity you were picking up from the apricot? I know a 90 minute boil is a little harder with a smaller setup, but you really do want to drive off that DMS in the pils.

I'm limited to a 5 and 4 gal pot. So I started with a volume of around 4.39 gallons. I mashed with 1.25 qt/lb for 60 min and then did a dunk sparge in the remainder of the water that I heated in the 4 gallon pot to about 165f. Then I let it sit in the sparge for 10 min more and strained again...

looking to make a cider to sweeten up the wife for a keg system purchase and i think this is the ticket.... one question though, i've never made a cider before. Is there an advantage to racking to the 5 gal carboy 24 hours prior to bottling? Or could i go right from primary to bottling with...

Brewed this up this weekend as a half batch due to some equipment restraints. Scaled for a low efficiency as it was my first run at BIAB but hit about 73%. A bit high on the og (1. 07) due to the bigger grain bill from scaling but I didn't have any treated water to top off with to bring it...

Can anyone help convert this recipe to a BIAB 3 gallon, no sparge? This will be my first AG and I want to try a half-batch with the equipment I already have as I'm limited to what I can boil on the stove. I am trying to figure out all of the settings to change in Beersmith2 to be able to scale...

Damn. Guess I'm out the $6 on this one... plus the money I spent on the 1l flask as that will be way too small for a 1l starter if I'm to end up with a 1l final volume. Thanks for the quick reply. If I might ask, what do you use to account for boil off and determine OG based on batch size?

Agreed, the og came out really high ~1. 056. But I thought maybe my reading was off. Followed the Mr malty plan of 10 to 1 (100g to 1 liter total volume) then boiled for 15 min. Did I misread something with that?

Made my first yeast starter using wlp400 last night and woke up to find fermentation had blown off my foil top on the flask. I'm not sure how long it was uncovered for over night. Is it still OK to use? Or is there any way to tell? Details: Wlp400 1liter starter in flask (650ml volume after...

Finally picked up the ingredients to start this beer this weekend. Is there a reason you add the oranges at the very beginning of fermentation rather than after the primary fermentation is done like many other fruit beers?

Disregard... Beersmith answered for me. For anyone curious, Beersmith recommends a 3.5qt mash in for 75 min with a 3.88 gal fly sparge at 168f. Then add water to get to preboil OG of 1.061. I'll give it a whirl and see how it goes.

I saw this asked a few times with no answer. Not sure if it belongs somewhere else, but I want to try this recipe out but have never done a PM before. With only 2lb of grain (I'm only counting the wheat, but maybe I should also count the DME???), how do i determine how much strike water to...

Sorry, I should have been more clear. I was wondering how you add the coriander. Do you just toss it in and then strain it out of the wort on the way to the primary or do you put it in a muslin sack? I wasn't sure if the muslin would contain it once you crush it.

This recipe caught my eye, but I have to ask, is a step missing? I have only brewed extracts along with specialty grains, so there may be something inferred here that I'm not picking up on.... I see you have the coriander listed, but I don't see it showing up in the directions and I would...

Sorry, yes. It's Nottingham. So the basement (62Fish) should do fine for it then I guess as it shows a range of 57-70 on their website. Thanks again!

Checked the SG tonight, it's at 1.024 (OG 1.062, aiming for 1.014-1.017) but the temp had shot up to 73.4F (in ambient 66F). It looks like the initial ferment that caused beer to enter the air lock also completely gunked up the opening of the air lock which is why I wasn't seeing much activity...

Thanks, I just got a bit nervous at the lack of visible activity and made the impulse move to the warmer area... Next time I'll just let it be. It was in the kitchen with the thermostat set to 69 so ambient was probably anywhere between 67 and 70 for the duration it was out there (about 20...

I'm making an IPA off a brewer's best kit which came with Danstar yeast. This is my second attempt (first in bottle now but looking promising..). On this second time around I greatly improved my cooling procedures on the wort (down to 73F in 30 min) and, after adding enough water to reach OG...