Hello everyone,
New member here and new to brewing again so to speak. I have brewed a hand full of times about 15 years ago, including 4 full grain batches they all turned out OK but not great.
So I am getting back into brewing and brewed an all grain batch a couple months ago and it didn't turn out good. I'm pretty sure I know what the problem was, I think I cooked it on the fermentation. I have floor heat in the house not thinking about that at the time I set my carboy on the floor the room temp was only 68 degrees but I think the floor heat cooked it. That's my thought anyway. I just brewed a Stout Extract batch, it is currently on the third day of fermentation and I have a few questions that I have posted in the Extract section.
Tim
http://www.beersmith.com/forum/index.php/topic,7067.0.html
New member here and new to brewing again so to speak. I have brewed a hand full of times about 15 years ago, including 4 full grain batches they all turned out OK but not great.
So I am getting back into brewing and brewed an all grain batch a couple months ago and it didn't turn out good. I'm pretty sure I know what the problem was, I think I cooked it on the fermentation. I have floor heat in the house not thinking about that at the time I set my carboy on the floor the room temp was only 68 degrees but I think the floor heat cooked it. That's my thought anyway. I just brewed a Stout Extract batch, it is currently on the third day of fermentation and I have a few questions that I have posted in the Extract section.
Tim
http://www.beersmith.com/forum/index.php/topic,7067.0.html