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I've got some reading to do! thank you

wow I had no idea it was that much of a difference. I know there are lots of other factors but is there a general chart somewhere that has fermentability vs mash temp? thank you for the post! This is definitely something I need to pay more attention to.

thanks for the tips! recently bought a new digital thermometer that I was hoping would be more accurate, haven't checked it against anything else yet though. There is a few points difference between my refractometer and hyrdrometer, wasn't sure which to trust so I've mostly been using the...

All grain, single infusion, no mash out. Mashing between 150-154 on the last few batches. Recipes have been very simple grain bills, mostly pale malt. Last one had about 3% crystal. OG are around 1.055-65 depending on the style, all have been pale ales or IPAs. Fermenting in a temp...

Been brewing a lot of hoppy beers lately, almost all using 1056, and they've been finishing much lower than anticipated. Pale ales finishing around 1.04-08 I tried using gypsum but it doesn't seem to have made much of a difference, IPA just finished at 1.07 today and the target was 1.14...

usually 1056. any links or advice on cheaper ways to keep it cool that have worked well?

I'm pitching as close to ferm temp as possible, usually 70-75f. Primary for 2 and Secondary for 2 on pretty much all of the beers so far.

no headaches, is that a side effect of high fermentation temps?

So my beers have been turning out ok, I have ironed out most of my brewing process so that things generally run smoothly. I have noticed a similar off flavor though and I'm wondering why. Regardless of style my beers have had an almost banana-y/fruit/sweet flavor towards the end that is not...

wow thanks for all the responses. I have been using the temperature of the liquid at bottling... This is usually around 70f once it has been transferred to my bottling bucket and sitting out at room temp. I take it when i check the fg. Is this not the correct temperature? I'm fermenting at...

i just read that someone uses 1 oz/gallon and gets good results... i've been using WAY less than that. bump for ideas...

I always read about people doing this, but doesn't it oxidize the beer?

I've been using priming sugar from the LHBS. I let them carb/condition for about 2 weeks.

my last few beers have been severely overcarbonated and I can't figure out why. They are usually in the 1.055-70 OG range and I give them 4 weeks to ferment. I've been using the hbd.org carbonation calculator and still, every beer that I open foams for a few minutes, is incredibly hard to...

Thanks ill give that a shot

I don't have a refractometer, so i'm wondering if there's a way to check the gravity with a hydrometer? seems like it could get confusing adjusting for that high of a temperature...

any advice on a course of action? is there any way to safely figure this out without ruining the beer? wait a day and see if it grows? bottle now just to be safe? I was leaning towards hop matter until the owner of the LHBS was so confident it was mold saying it looked "too clumpy"...

talked to the guys at the local Homebrew Store. They seem to think it's mold and that as long as it tastes ok I should bottle it asap. any thoughts on that?

it was 2 oz of pellet hops. I weighed the bag down with two sanitized butter knives, I guess it's possible they punctured the bottom of the bag? The floaties just didn't look like hop matter to me. Thanks for the responses! much appreciated.

This is in an APA that is now 2 weeks into secondary and has finished at about 1.016. I dropped the dry hops into a sanitized hop bag on saturday and put them in the carboy. Woke up this morning to some very strange objects floating and now I'm pretty worried. It smells normal and I haven't...