Recent content by Aonghus

Dhelegda, Check the post by "Hello" he or she answered your question; you stabilize with potassium metabisulfite and sorbate.

If you are doing a 2.5 gallon batch then you only need 30 gravity points worth of sugar. Therefore you only need about .65 of a LB to hit your gravity.

I am thinking that the strong A.B.V. and that you did not add bottling yeast may have something to do with the long time to carbonate. You also stated that the yeast was 3rd generation, perhaps it was just too pooped to pop!

I believe boiling it down again could darken your wort. You might take a gallon of wort and toss in a Lb and half of sugar or honey, bring it to a boil and cool it in just a water bath and re-add it to the main wort. Assuming you have a 5 gallon batch that should get you your 12 points back...

Use Starsan or Idophore for sanitizing. Use the Campden for removing chlorine from municipal water. It is the perfect chlorine remover.

Simple Dry Stout (would prefer you had roasted barley in your list). 92% Marris Otter 8% Black Patent EKG 1 oz at 60 EKG 1.5 oz at 20 1 tsp of Burton Salt Mash at 152 for 60 minutes Boil for 60 after hot break Pitch US-05 at 62 degrees

I put a few pellets in on the theory that they inhibit stuff other than yeast. So yes, but not a whole bunch. Usually just a few EKG pellets.

I never bother cold crashing my starters. I pitch the whole thing in there. If you discard the liquid bit then you are loosing a bunch of your yeast. Just don't let the starter skunk out from light.

Good questions. I think you can gelatinise the perl barley using a decoction method. You may opt to modify the decoction by bringing just the perl barley portion of your mash to a boil for while and then add that to the rest of your mash. Just count on it raising the main mash body temp...

Use both batches as yeast starter, save the yeast from one batch for future brews and make a monster beer with the other. Then go forth and sin no more!

Old drunkie.

As long as it did not scorch you will be fine. As the previous poster pointed out, it will be a bit darker (caramelized). Enjoy it when it is done conditioning. RDWHAHB.

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I pick one month a year to be my dry month; this gives my liver a break. Hell, they even gave the green line Russian hockey player one month a year off! The toughest part is not having beer when I get home from work or when having dinner. But after a week of thinking something is missing from...

Wyeast 3711 is my new favorite yeast. It attenuates very well and smells and tastes terrific ( I fermented with it around 66-68 degrees). It pairs very well with Strisselspalt. I would not recommend bottling when it hits 1.01 though, this stuff is probably not done!