I did a cranberry wheat ale last fall using the little concentrate bottles they have at the local homebrew shop. I used the whole bottle (4oz?) in a 5.5g batch. I was hoping for a subtle "what is that fruit taste", instead I got a weird cough syrup taste. that being said, the beer improved...

I did a full volume mash today for the first time and my efficiency dropped significantly (53%). I went back and double checked my last 10 brew sessions with my regular process and I had been averaging 71%. For what it is worth, I shaved some time off my brew day but i think i will continue to...

6.25g in the fermenter…. That fills my corny keg, and maybe a 32oz flip top (or two) depending on my trub etc.

I have a 10g kettle so i could do a full volume mash for anything i am likely to brew… I think I just got it stuck in my head early on that I wanted to get every bit of sugar I could out of the grain and that struck me as the best way to do it.

BIAB brewer here averaging +/-75% efficiency with the following process for a 6g batch -mash with 5g x 1hr -moderate “squeeze” -place bag in bottling bucket on a grate above kettle -rinse by ladeling 175F water over the grains until i reach pre-boil volume in the kettle -from there its all...

Josh, It sounds like I am 6-9 months ahead of you on the learning curve. I did a bunch of extract kits on my stove top before making the switch to BIAB. The first real game changer for me when I was doing extracts was going from partial boils to full volume boils. Prior to that, my partial...

Don, Thanks again for your quick response. I rely on YouTube for a lot of my tutorials. I will watch 5-6 videos to see how folks do a certain thing and then tweak things to fit my process. I was apprehensive relying on distilled water but quite a few of the tutorials I watched used it so I...

Harvesting yeast is new to me so I came back over to the beginners forum for this post. Last night, I kegged a pale ale fermented with WLP-095. After pouring off most of the remaining beer, I was left with a fairly dense 1.25” yeast cake, to which I added a half gallon of distilled water, gave...

I just attempted a fermented ginger ale using a ginger bug starter and US-05 as a "control" .... long story short, my lactobacillus culture didnt produce the fizz I was hoping for. That being said, the 64oz fermented with US-05 turned out nicely carbonated but very dry as you described. I have...

I ended up doing as we discussed. I moved the fermenter down 3 more steps and had enough pressure to build a frothy layer of foam before pitching the yeast. If everything progresses well, as i suspect it will, I think i will add that to my standard routine. Thanks again. Cheers… GDubs

5g…. 1.062 TG

Thank you Ward. I made the switch to kegs 3 batches ago so todays brew is intended to work on that process a bit… streamline my closed loop transfer (to the keg) and experiment with some keg hopping. I am keeping it simple with a summer pale… 5g BIAB Two row with a touch of wheat…...

Perhaps i didnt word it well, I was actually asking about adding the yeast to the fermenter before or during the transfer and allowing the wort and yeast to agitate/aerate together as the fermenter filled. I have always waited till after

As i sit here with my coffee, waiting for the family to wake up so I can start my brew day (which will include a liquid yeast for the first time), I was reading about the importance of aerating liquid yeast. I typically pitch my dry yeast and just half heartedly shake my fermenter for a minute...

First keg pour… Cheers!! Thanks for all the advice!