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These threads are not just for the posters but for anyone who have a similar question think of them as Q&As joselima

What was your base malt that u used for this recipe. joselima

That is good. All you are trying g to do is expose all those starches. When you mash in the hot water will do the rest. You can probably even get large mortar and pestel and crush it. Beer will be fine. joselima

I have a IPA recipe that calls for 4 lbs of American Malted Wheat of a 12 pound grain bill so 33 percent. The excess protein will definitely provide a nice white tight resistant head. It adds a slight wheat flavor to the beer and will also provide a slight fuller mouthfeel with out feeling slimy...

Secondary not necessary your right but doesn't hurt. Using two stage fermentation will prevent amount of sediment at bottom of kegs and bottles. joselima

Term is 'crushing grain' not 'pulverizing grain'. BJCP-Jose joselima

The yeast does wonders. Yeast just don't convert sugar to alcohol also removes those unpleasant flavors like diacetyl buttery etc. Be patient let yeast do its job joselima

Mashing for to long can cause other issues to beer. Like a Husky not to be mistaken with grainy which is appropriate for some styles. On the other hand husky is not a appropriate characteristic for a beer. Long mash and high temp mash will increase that husky nasty tanning flavor that can lead...

Astringency is the problem. Ways to prevent astringency one big mistake that we are all guilty of is over crushing grain which allows the tannins of the grain husk to get in beer. Another cause is sparging with water with a ph level over 6.0 and sparging with water hotter than 170 degrees...

I recommend placing your bucket or carboy in a plastic tub of water to regulate temp. This will prevent sudden changes of temerature which will help ferment evenly. The yeast does not only eat sugars and poop and Piss alcohol and co2 it also removes off flavors like artificial butter diacetyl...

The only issue with that gravity rack through that sock filter is that the beer with separate as to a nice flow through a racking cane. With the beer separating it can potentially allow oxygen to enter beer easier and then as you force carb forcing that residual oxygen into beer and oxidizing...

It makes sense to get a grassy flavor in IPAs since you are using large amounts of hop. A cure for the grassy flavor is using less hops with a lower AA. Also using high amount of american pellet hops can give a grassy flavor. Do not dry hop for long time. One week is a pretty average time frame...

It all depends how your hops are stored. If you have your hops just throw in a open container in your fridge just hanging out with all other food and nasties then you need to throw them away and use other ones that have been stored properly. If you are dry hopping and if you stored hops in...

It will clear up after fermentation is done it should take a few days at 65 degrees. Then let sit on primary yeast cake for a total of two weeks don't remove it early cause the yeast needs to remove diacetyl ( buttery popcorn taste).eventualy All that mess will harden and compact at bottom of...

To kill yeast and hault fermentation I have used the method of heating up fermenting cider to 165 170 degrees whenever I taste it and decide it's where I want it. Then I just force carbonate. joselima

Thank you all for all the great responses. joselima

Is a stir Plate required when building a yeast starter? Is it worth the investment or can I get same results without a stir plate. joselima

Thank you.

I have and IPA in primary today is seventh day. I plan on racking to secondary for an additional two weeks. I plan on dry hopping but don't want to dry hop for fourteen days max seven.. My question is Can I add hops to the second week of secondary or do I have to rack Im top of hops and cab I...