Search results

I would just let it ride. Adding straight sugar like that will dry out a beer during fermentation and you're already at the lower end of the mash range so it's going to be a little dry to begin with. Better to have a good flavored session beer than a less favorable one just to achieve higher ABV.

58,074.5 + 8 G Citrus Pale Ale + 6 G IPA + 5 G Chocolate Maple Stout = 58,093.5

They were not good, to say the least. There was a little more to the story though. When I originally posted, I thought the A/C was going to be fixed in a day or two, but that did NOT happen. It ended up being out for almost a week. Once the A/C got fixed and everything cooled back down, I...

One other thing to keep in mind, assuming your goal is to get the highest ABV you can, is to mash at a little lower temp. Mashing at 148-150 degrees F as opposed to 152-154 will give you more fermentable sugars, and in turn the yeast will give you a lower FG. The trade off of this is of course...

I live in NW Arkansas also, but I live in Benton County. I'm originally from SW Missouri so I spend a lot of time in both places. You'll find a lot of VERY experienced and knowledgeable people on HBT, and many of them are from this part of the country. I have always done all-grain brewing so...

All great feedback, thank you for the insight. I have been brewing a lot, so a temperature management system of some kind may be a great idea for getting the best fermentation results. To answer the question about what day it was, the two most recent batches were brewed on Saturday afternoon...

I didn't under pitch the yeast but I didn't do a starter. I used plenty of WLP100, obviously liquid yeast, and I rehydrated the Nottingham before pitching it in that batch. You guys have confirmed my thoughts of not being able to refine a recipe and compare tastes, but will the beer be...

+20.5 gallons (Brown Ale, IPA, Belgian Wit, and Chocolate Stout) = 37,142

I left town for a short business trip at noon yesterday (Monday) and got back today (Tuesday) around 10 PM. When I got home my house which I usually keep about 68 degrees F, was 82 degrees F because the A/C was out. The dark closet I keep my fermenters in usually stays 66-67 degrees F, and is...

I'll second and third what these guys are saying. My first few batches were in a stainless steel pot, and I was reluctant to us a cooler mash tun. Bottom line, SS doesn't hold the temp well. I bought a 5-day rectangle Coleman cooler and parts from Lowe's to make a cooler mash tun (plenty of...

While I do agree there can be a small risk, I have fermented many 1-2 gallon batches in a 5 gallon carboy without any issues at all. I think there is much more risk if you secondary ferment with too much head space because of the oxygenation. But if you are just going to primary ferment for 3...

Just got completed with the clean up from my latest brew, and I was more than excited with the results. This week I bought all the pieces and made a mash tun from a high quality cooler, instead of mashing in the stainless steel pot that I had been doing. I batch sparged as you guys...

I don't know if beer type may change the answer also. I'm getting ready to brew a stout and an IPA. I also brew Belgian Wit beers, brown ales and porters.

I have been all-grain brewing since day 1 and have about a half dozen batches under my belt. I last posted about brewing efficiency and got some great advice and hoping to get the same with this question. All of my fermenting has been done in a glass 5 gallon carboy, but most of my batches are...

It's possible that the sweet taste could be that you didn't hit the ideal FG if the yeast didn't eat all of the sugar in the wort, but since you had plenty of time in the fermenter I'm inclined to think that it's the priming sugar that you're tasting. I've always been told to leave your bottles...

I'll definitely try batch sparge next time. For my set up, I think that will work really well.

My LHBS mills them, so that may be part of the problem. The mesh is fairly large, is comparable to the screen on a kitchen screen/colander. So essentially get them milled very fine and then just use the bag to get all of the sugar out as possible?

Ah, that makes sense. So I just need to use the sparge water to rinse the grains and not the original.

I'm essentially using a large stainless steel pot and then I use a screen to filter out the grains and collect the wort in another large pot. I then dump the sparge water at 175-180 degrees F over the grains. I continue to dump the combined water/wort over the grains for about 15 minutes. I'm...

I've been home brewing for a few months now, and have several batches under my belt. I have never done any brewing with extracts, it has been all-grain brewing since day 1. I have brewed a Brown Porter, an American Stout, a Belgian Wit, and most recently an American Brown Ale. The first...