I am intending on adding a pound of Molasses to my Pumpkin Ale after a few days of fermentation. Any problems with this?
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Our beer tastes good but seems to be a bit "starchy." We usually mash at 149, then raise the temp to 155, then raise it again to 165 and sparge for 60-90 minutes with boiling water.
Would you happen to be using a refractometer to test the FG?
Man, I never get yeast that fresh...it's always at least a month old.
hi new brewer here, as im getting close to starting my first batch im having worries about keeping my fermenter at proper temps, now the whole house is usually below 65, when no one is home then heats up to 68 when im home, now my question is, what do i do to get my fermenter above those temps? much thanks appreciated