Okay, great!! I was watching a guy on YouTube and he was making a point on an all grain batch. He had to split his wort into two kettles because he didnt have enough room. Anyway, he didnt want to add the hops to the more concentrated wort for some reason or another. I couldn't figure out why he...

Is there any reason that a batch of beer wouldn't turn out okay if you're boiling 3 gallons of wort then adding two gallons of cold water to get your cold break, when concerning hop addition? The 3 gallons would be concentrated considerably.

I only have a 5 gallon (and about an extra quart at the top) carboy. Here's my issue before I give my question. When I have only 4 gallons of wort and pitch the yeast, the fermentation get so active that it ALMOST comes out of the carboy. My question is, can I simply add a gallon of distilled...

I actually have one of those. I didnt think about it for the sugar. Another thing I learned.

Yeah, that's what the calculator called for so I did some ball parking.

You're a f****** mad man!! Love the simplicity!! true... but not as easy as it sounds.

Yeah, my first brew was REALLY hoppy at first. But ownits just moderately hoppy. So we'll see where this new brew stands in a couple weeks. I'm really looking forward to to a new flavor

Yeah, I realize that. But it's just no the right hops for the beer I want. I I'm now what to get next. I think I'm about to have a great brew.

Update: Bottled the beer today. It had no off flavors. It was a little more hoppy than I wanted (again). I'm throwing away the centennial hops. I feel the need to use them just because I have them. But the good news is... the beer tastes pretty good. No funk and that's a successful brew in my...

I'm going to let it finish out the week before I consider bottling it. Maybe it's still doing something in there. When I do go to bottle it, I'll let you know what the sample tastes like.

That's probably a good idea. Let me ask you this, once the cold break is established, is it critical that the wort continues to cool rapidly? Meaning, it it hits 90 degrees in under a minute, is it okay to let it cool down normally to the pitch temperature?

Oh no, I had it in an ice bath. It reached 70 degrees pretty fast. Maybe 10 or twelve minutes.

It doesn't smell anymore now. It actually smells like it should now. Nice clove and banana hints. No over powering hoppy smell like my first one.

I wanted a good solid pitch. I didnt think it would hurt anything.

I pitched the yeast at 80°F. It the Danstar Munich. I pitched 2 packs in 4.5 gallons of wort.

It's only 3 days and the krausen is falling to the bottom already. Is this a bad sign?

Ummm... the yeast I pitch totally smells like dirty socks. Its munich by danstar and I've had no problems with the put come but it totally smells like dirty socks.

I'd like to hear what some the veterans have to say about this. It seems to me that yeast is what gives a lot of beers their signature aromas and taste. And I've heard the same thing that reusing the yeast from a previous batch makes a better brew... I'm all ears.

I guess when you get good at it and are brewing exactly what you want, big batches are better. Right now I'm happy with small batches because I have to drink it and if it's not what I like, then I have another batch on the way.

The yeast is Danstar Munich 11g packs