Recent content by beerstudent

Rochefort 10 Midnight Sun Arctic Devil Barleywine aged at least a couple years Paulaner Salvator

How much sugar did you add? Sugar will ferment 100% and and alcohol produced will lighten your FG.

Thanks for the info. I pitched the tube into 5 gallons of 1.055 wort. I do starters for bigger beers, but never for something this "average" of a gravity. It's been chugging right along and smells pretty great. At first I wasn't sure if white labs just had more lag time than wyeast or safale.

I brewed a batch of beer two days ago and it's my first time using california ale yeast. The fermentation took longer to start than I've ever experienced and although the trub is swilling around the whole carboy, there's only about half an inch or so of krausen on top. Is this normal for this...

I would agree that if you airlock slows down, don't trust it, you need a gravity reading. But CO2 is a byproduct of fermentation, and if it's bubbling every 20 seconds it isn't done yet. Taking a hydrometer reading is wasting a few ounces of beer. No one likes alcohol abuse.

Brown sugar is basically the same as white table sugar, but it still has some residual molasses in it. Table sugar is 100% fermentable, brown sugar is just a tiny bit less fermentable (like amber or dark belgian candi sugar) which adds a little flavor besides just the alcohol.

I've used sugar a few times. It always came out really good. It really depends on the style and what you like. You might also think about brown sugar.

I was punching in the data off the top of my head. I might have forgotten some sugar. On beer calculus it came out to 1.120. I didn't know how to account for the grain portion of the bill, so I entered it as DME until the OG for 3.5 gallons of beer was 1.050 (half gallon for waste). I then...

Darn. I didn't want to have to cough up any embarrassing details. I initially was going for a 3 gallon batch of english barleywine with an OG of 1.150 (all-grain). When I took the initial gravity reading it was a little over 1.050 (I just rounded down, and yes, I did the iodine conversion...

I brewed what I interpret a Belgian Barlywine a month ago. The OG was about 1.122. I started off with Scotch Ale yeast, and then five days later I dumped in WLP099. Holly crap that yeast is strong. I did have a substantial amount of table sugar, brown sugar and molasses. I checked the...