Recent content by coolmug

Lol so you're saying I don't know how much grain and ingredients, and temperatures went into my own recipe? Because that's how you know that the figures were correct. I posted this question out of a desire for civil discourse, not dismissive intolerance and sarcasm. In terms of "proving" my...

Really? I aerate all the time and it tastes fine. Respectfully, all the advice I gotten for high gravity brews says to do that. But I'm sure it's a personal preference too. Yes agreed somehow the OG was wrong. You can see the figures for efficiency and attenuation in the recipe I posted...

Hey DuncB, thanks for all your help BTW...much appreciated. Well, I did try it and it was certainly hoppy and dry...still seeing airlock activity after 7 days, so I will continue to aerate it and test the FG. I tried my best to create the recipe on Brewer's Friend...it looks like the...

There's also 11 cups of dextrose I mentioned. But yeah, look at the photos I attached to your other response and let me know if I had it wrong.

OK this might clear any confusion. I've attached photos...the first is the OG, and the second is FG. The top of the ruler is where I took the reading. I'm willing to be completely lambasted if I was reading incorrectly :)

I've been brewing for years I know what I'm doing, but I will entertain your criticism...the formula doesn't work for higher gravity yeasts: https://www.homebrewtalk.com/threads/how-to-calculate-high-attenuation.429291/#post-5472425 Of course it's not actually 249% in reality.

What do you mean? Of course it is. I know how to use a hydrometer.

I've attached the readings. This might help.

What's confusing about the numbers specifically? I just mentioned the max alcohol tolerance of the yeast as a reference for the ABV values I have given. As in, I may try to get the FG to be 0.92...thus giving an idea how high the ABV could possibly go.

I added the sugar during the boil, and the frozen fruit after the boil. Nope, I said 0.94...the hydrometer is sinking nicely :) Apologies, but what do you mean by compensated for the temp 34c and the hydrometer? Like how did I do it?

Hi, So wondering what people's thoughts are about this strange situation. So I brewed a juicy IPA with frozen fruit and White Labs WLP099 Super High Gravity Ale Yeast. When I finished the boil and brought the temp down to 26 celsius, the OG was 1.044. 5 days later, I checked the FG and it was...

I see. I'm doubtful my supplier would change their milling for me, but it's worth a shot. If not, I'll have to look into getting a grain mill then. The mash temperature was 65 celcius; I used a large floating thermometer.

Ahh OK good to know, thanks for the help! Last question then; in regards to the coarseness of the grains, could I simply extend the mash time or would it be better to grind them up further with my food processor?

Ah yes it would have been likely 3.5 lbs of dextrose (in this batch, not the previous one I mentioned). To answer your questions, the post boil wort ended up being closer to 6 gallons, so that may have had an effect. I'm not too sure about the fineness of the grains, as they came pre-milled...

Hi, I brewed a clone of Boneshaker, and am also trying to get a high gravity ABV (10-11%). I added 8 cups of dextrose and used 2 packets of Safale US-05 dry ale yeast. The OG was 1.06, which seems quite odd considering the amount of extra sugar in addition to the enzymes in the brew...