OK this is the recipe 6# american wheat, 4.5# pale 2 row, caramel 15L and1010 wyeast. Came out of the mash clear and after I pitched the yeast it bubbled away for about a day or so, and turned a hazy brown/yellow. Been in the primary for about 5 days, just doesn't seem to be settling. should I...

the recipe is in the brewers friend recipe database...lost coast tangerine

This recipe is posted by Genus Brewing, it's a wheat beer. Looking at the recipe can't find where the addition of the flavor is found. Did a cherry wheat a while back and just added the cherry extract prior to bottling. This the same with this brew? Does not indicate, tried to find a way to...

Ok folks have a sparge question. I want to make a sparge arm to help in the sparging of my grain, and I think this is where I have fallen short getting all the sugar out of the grain with my past brews. So I plan on making a sparge arm, no problem. This is what I know, sparge with 170 degree...

Used the chocolate wheat porter from this site.

Mashed at 152 for 60 minutes used 2-row

Ok, this is my 3rd all grain, last 2 tasted great. So, based on the recipe for chocolate wheat porter the O.G. was 1.034 the recipe indicates should be1.051. When I made my log entry it shows an efficiency of 58% not 75%. I mashed my grain at 150 for 60 minutes did the iodine test and that...

I don't know that is why I ask! I recently saw a add for the "Bouncer" beer filter, claiming to filter trub, yeast and other stuff to make beer cloudy. I bottle and I also assume that I need a bit of yeast to carbonate my brew. If this is the case, I don't know, will it filter out to much yeast...

I bought my extract from a Amish market, real stuff. Pricey but cheaper than beans.

Can you use vanilla extract in place of beans?? Extract has the vanilla in a solution, usually in an alcohol, Using the bean the results can't be predicted. So if my recipe calls for 3 beans and at the end of my fermentation there is no vanilla flavor, maybe I should of used 6 beans, see where I...

Is there a good reason to use one over the other? i have been brewing for a couple years now and have a couple times where the smack packs didn't seem to swell up and activate, and when adding those packs that don't swell the package tight to the wort i end up adding a pack of dry yeast after a...

gravity went from 1.048 to 1.000 in about 2 days,

I just brewed a Zombie Dust clone (BIAB), thought I had an issue with the fermentation but seems it all happened quick, it was done in a day or so, set in fermentor for 2 weeks. With that said I primed and bottle, let the bottles set for 2 weeks, opened and tasted. Get a good hoppy taste...

The yeast was <6 months old. More info on my problem. I am assuming the fermentation takes place based on past batches, foaming and air lock dancing all over. I did check the gravity this am before work and it is at 1.000, which started at 1.040.(I brewed on Friday 16th) So...can it go through...

Doing a Zombie Dust clone, (BIAB) wort went into the bucket at 1.040, used Safale -04. No activity at all. Though about repitching with a liquid yeast. thoughts

American Amble-All grain thanks

I have a couple of question ….. The first. I brewed my first all grain, and some trouble from the start. I believe the yeast I purchased was bad, several days after pitching there was no activity, I keep a pack of dry yeast handy so I added it and got a bit of fermentation activity. The final...

This will be year 3 for my hops, I have 6 different varieties and only 3 types do well in central Ohio. Last year I harvested about 5.5# from my Chinook and Cascade, this year the harvest is about 1/4 what it was last year. Different growing approach this year, picked 3 of the best looking bines...

OK checked the gravity and it's 1.010, again according to the recipe it should be 1.012. I have never had a yeast take off and be done in a such a short time. I moved to a secondary just because I added the extra yeast, don't know if it would be needed or not. So should I continue with this...

I did my first BIAB, got the pre-boil OG 1.040, (1.050 into the fermentor) which was what the recipe indicated. The recipe was a belgian wit, 6.5 # grain and wyeast 3944. I came up about a gallon short of my batch size so I boiled an extra gallon of water and added a pound of DME. Put the...