Recent content by Biergarden

Thanks for the input. I'll make note of it and play around with Beer Smith as well.

Greetings Collective, I made an oatmeal/milk stout (7% and 7% of the grain bill) with OG of 1.084 post addition of the lactose. It's been in the fermenter since August 23rd and actively fermented for over a week. I think the FG is 1.034 with serial readings over the last 4 days. I don't think...

Thanks for getting back to me on that. That seems like a large spread of gravity. I mean between 35 and 41 points. I had added 50 pounds of lactose into 210 gallons of wort. Honestly, I can feel the alcohol just off the hydrometer flask and it has a nice flavor and loads of mouth feel. So, I...

Well, I made a goof. I brewed a milk stout with an OG of 1.060 made with 8% rolled oats. I goofed because I took the OG before I added 8% lactose to the whirlpool and didn't check the gravity after that. The wort was transferred over to the fermenter and fermented with 34/70. Post 5 days of...

It's never been a problem for me. Head retention I mean. A protein rest of 122f for 10 minutes is strictly for the production of 4VG. I really like what that does for the hefeweizens. That is if you're trying to make a Bavarian style wheat beer.

What percentage of wheat are you using?

That's good to hear. I've ordered their wheat malt and also their Red X malt. I'm looking forwards to seeing how those two perform. I'll still to do a protein rest for the wheat, but I really want to shorten my brew day as much as I can.

Hmmm. I must need to work on being more clear when I write. I'm not much of an author, but let me try one more time. If I confused you, I'm sure I've confused the other guys here as well. I like to add a fraction of dextrine to my beer if I'm not using a fraction of wheat or other similar...

I really like carapils and use it often. I don't know the Tallgrass beer you're talking about, but for me, I wouldn't dial back on the base malt at all. Not only does carapils add foam stability, but it also increases mouthfeel to a degree. The white wheat will have similar effect as the...

I used Mangrove Jack M15 Empire ale yeast stepped up to 2l. For water chemistry I use rain water pH 6.8 and add calcium sulfate to get the strike water to 5.8 which further dropped the mash pH to 5.3. I always recalibrate my thermometers with every session to make extra certain my mash temps are...

Since the oatmeal was already gelantinized, I did a single step infusion mash at 152f for 90 minutes until I had conversion. I mashed for a light body since I knew this was going to be a chewy beer, but I'm a bit taken back by this high FG. I kept the fermentation temps in the mid 70's for five...

I'm rather skeptical of my hydrometer's claims of my final gravity. I made an oatmeal stout that should have completed fermentation several days ago. I ramped up the oatmeal to over 16% of the grain bill. I just used gelantinized oatmeal as well as a 90 minutes mash routine until the iodine test...

I like that approach. I'll give a go and let you know how it turns out. Thanks for the tip

Thanks for the input. Did you save the blueberries after you pulled them? I'm almost thinking about making a loaf of bread with them, just to see what happens. I guess I'll just add one pound and see if it's sweet to my tastes. Have you ever tried to carbonate your mead to make it...

Greetings collective, I've made a five gallon batch of mead with the addition of blueberries post primary fermentation. In about two more weeks I'll be packaging this up and allowing it to rest for at least six months. One thing I'd like to try is sweetening up with another dose of honey and...