Recent content by FlannelExpert

thanks a lot for your help. on another note, I have a brew that was 7 lbs of brown malt and then added 3 lbs of maple syrup with 15 mins left of the boil. It has been sitting in my primary for about a month and it's stuck at 1.028 with an OG of 1.042. I pitched more yeast and added yeast...

I did use it on my previous brew and I'm having problems with a stuck fermentation in that one so the brown malt could be the problem. What would you recommend in its place?

I put together a recipe that I would like to brew and I would like to hear your thoughts on it. I'm going for a dark, woodsy beer with notes of maple syrup and maybe toss in some apples into the secondary. I will try to prime with maple syrup to add more maple flavor. Well here's the recipe...

Hey, I'm new to home brewing, I have only done one recipe kit brew, so sorry if this is a stupid question. Do you steep the Crystal Malts and Roasted Barley when you add the extract before the boil?