Recent content by brelic

weirdboy - it's a robust porter, so some maltiness is good. I'll take another reading today to see where it's at. If amylase can help, might be worth it. Otherwise, this won't be much of a beer.. the alcohol content (3.2%) is more worry than the FG if nothing changes.

Thanks for all the advice, folks. A new thermometer is on its way. In the meantime, if this batch remains stuck at 1.028-1.030ish, is there anything I can do to get it going? I swirled it a few times, and warmed up the room a degree or two to bring it to about 18-19 C. Other than that, what...

robertvrabel - Thanks for the link. I think I might order it.

weirdboy - Nope, regular 60-70 minute boils. The hydrometer is about .001-.002 off, so that my water (well water) measures 1.001 or so. Which makes a difference when my FG is 1.020, but I've had a few at 1.024, 1.023, etc. Just feels too high for me. What are the typical FGs you guys get?

robertvrabel - I was always told 1.012ish-1.018ish was the appropriate range (of course, there are exceptions, like wee heavy, etc). Would LHBS carry digital thermometers? I'll give them a call tomorrow. That's gotta be it. For starters, I was making them about 36-48 hours ahead of time...

s3n8 - I've used liquid yeasts with no starter, with 1 L starter, with 2 L starter, and dry yeast on the most recent (SafAle S-04 for a Robust Porter).. first time using dry yeast. OG was 1.054, and 4 days later, it is 1.028-1.030 @ 17-18 C. I made a Dogfish Head IPA clone a few weeks ago, 2 L...

I'm now officially at my wit's end! I've been managing some pretty nice batches over the past few years, but there seems to be one problem that continually plagues my brews: high finishing gravity. Over successive beers, I've tried just about everything to correct it... finer crushes...

I don't have a stir plate, so it recommends 2.5 l starter. Guess I'll go with that. Thanks.

Yeah, I wasn't going to put any either, but got confused by the posts in this thread talking about adding dextrose at the end of the boil. I'm trying Yooper's DFH clone next weekend. I will definitely make a starter this time to see if it makes any difference. Can't wait! How big of a...

Ferm temp has been 62-64 over the entire period so far, and I don't really want to warm it up because it's a lager yeast and so far, it has a nice feel to it. I figured by now the primary fermentation would be done. Interesting to hear about your stout, though... Hmm. I swirled the...

For a DFH IPA clone, how much sugar would you add if there's 13lbs of 2-row and 0.5 lb of amber?

I searched through alot of similar threads but not really sure I got my response. Essentially I brewed a steam beer and added some flaked corn to the bill to make what I like to call a Steam 'n' Cream. OG was 1.058, Gravity after 13 days is 1.024-1.025 (@ constant temperature of 62F). Seems...

Absolutely. That's one of the primary reasons I started brewing. I've been on a kick of doing everything myself, at home. That includes raising chickens for food and eggs (and of course doing all the dirty work myself), large vegetable garden, hops garden, electricity generation (still working...

LOL, this is the stuff I was talking about.. How many kegs do you have??? Wow, that's a lot of suds! What size kegs are they? And where do you store them? I wouldn't know what to do with it all. I guess I could throw one kick-a$$ party!

Yeah, I tend to fall in the same category as you. 5 pints a week and/or a bottle of vino.