Has any one ever had there beer stink when the cracked the fermenter open to ball or keg which ever you do? I tasted it and it taste good but man it stinks. I'm thinking its cause its fermented product but not sure if that's it or if it's something else.
So I brewed up my hefe the other night and I ended up with a stuck sparge I believe is what it's called where your wort stops draining while you sparge. So I didn't know how to fix it or get it flowing again so I pored it out into another bucket made bigger holes in my drain tube for my mash...
Ok so I should just do the single Infusion thanks for the mash out part I saw on YouTube a guy scooped out some of his grain and wort and put it on his burner in the brew kettle to bring the temp up to the 170 F that it needs to be for the mash out is that ok to do?
Sorry I guess the question is how do I do all of what I wrote that's all the directions say so it comes down to I don't know what the heck I'm doing lol this will be my second all grain but my first one I used beer smith and it gave a dummy proof step by step instruction ie. poor 152 F water...
Ok so how much water do I need per pond of grain cause I boil my water first the put it in the tun then the grains so how do I raise the temp to the 152F with out putting to much water? My mash tone is a 5 gallon plastic water jug.
5.5 lbs weyermann pale wheat malt
4 lbs German pilsner malt
1oz German tettnang(60 mins) this is hops
Yeast liquid 3068 weihenstephan
Mash traditional multi step
Protein rest 122 F for 20 mins
Beta sacch rest 149 F for 30 mins
Alpha sacch rest 158 F for 30 mins
Mashout 170 F for 10 mins...
Gonna brew a Bavarian hefe and I'm not sure how to do it the directions say a multi infusion or single infusion doesn't matter but the multi I guess you keep adding water for the different stages. Seeing how I only have a 5 gallon mash tun I don't see how it's possible. So is the single infusion...
First all grain and it turned out amazing just had to let every one know because I thought it was gonna turn out like ****. It taste alot like a Boston lager.
Ok so my beer is slightly carbed in my fermenter secondary. Am I able to bottle it still or am I screwed and have to toss it? Please help. If you need any other questions just ask away.