I would definitely agree with the ferm temp. I even ferment mine up to 90-95...gives great spice/pepper/phenols. You almost can't ferment this too hot.
I use both nibs and powder in my chocolate beers, and this is how I use it:
I mix the powder with boiled water into a paste and add it to the primary/secondary along with the nibs.
From my experiments and experiences, the nibs add more of a cocoa aroma to the beer, and the powder adds...
Well...it might be helpful to post your entire recipe. 0.5 pounds of caravienne and carapils won't cause a beer mashed at 154 to end up at 1.040. Did your fermentation temperature ever dip way down. I know that in Brew Like a Monk it says that a lot of the Belgian yeasts can stall out and...
Well...is it possible that your hydrometer or thermometer are messed up? Otherwise it does seem that you have a stuck fermentation. What temp are you fermenting at currently? If you're below 70, you could turn on a heating pad and raise the temp to see if it will attenuate down.
I'm looking to dry hop 7/8 of a gallon of a Wheat Wine that I brewed about a week ago. It is 11-12% (almost done fermenting and at 11 now) and was bittered with Warrior, and had 15 and KO additions of a mixture of Northern Brewer and EKG. OG was 1.103 (Yes I mashed low).
I have the...
First post, but I brew a pumpkin beer yearly, and it is very good.
Mash at 154
10 # 6 row
2 # Crystal 20
1 # Dark Brown Sugar
0.25 # lactose
1.50 oz Cascade (60)
freshly ground cloves, ginger, nutmeg and cinnamon (about 1 tsp each...sometimes more)
1 package US-05
Took 4 big cans of pure...