Recent content by Gittsom

I'm at three weeks now and it only dropped two points since last week. I'll try ramping up the heat and see where it gets me! Thanks

I have a hybrid roggenbock (calling it the doppelroggen) brewing right now using wyeast 3711, and after two weeks it' only reached 79% apparent attenuation (from 1.076 to 1.016). Wyest says 77 to 83% attenuation, but every thing I've read about 3711 suggests that it will ferment down to single...

How's everyone doing? I've been hanging around a while, but as I just moved to Cape Cod and lost my brewing partner I guess I need somewhere to bounce my crazy ideas around. I've only brewed two extract recipe beers, with one more in secondary, and I am ready to expand my knowledge and skills...

I don't know if this would work... But... In extract brewing is there an established technique of completing your hop boil in an ultra low gravity partial wort separately from the main body of wort? In essence doing two boils, one for your sugars and a separate one for the hops and then...

Dextorse actually has less potential than regular sugar. 1# sugar : gal = 1.046 and 1# dextrose : gal = 1.042 ( specific gravity )