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Posted in thread: Recipe adjustment for higher ABV on 06-20-2014 at 05:46 PM
If you want to increase the ABV now, you could add a little sugar (if you also rouse the yeast)
directly to the carboy. Beware that this will increase your ABV without changing your FG, which
Posted in thread: Recipe adjustment for higher ABV on 06-20-2014 at 01:23 AM
Do you mean adjustments to make if you made this recipe again, but at a higher ABV? Or do you
mean what can you do now to increase the ABV of your existing already-fermented beer?(Small
note: in the f...
Posted in thread: Brew Recipe Help on 06-16-2014 at 06:49 PM
I personally would let it have more time in the bottle. Sometimes a beer needs three weeks, in
my experience, before it's really ready for prime time (though some beers are different). So if
I were yo...
Posted in thread: Predominance of low lovibond grains in Ambers? on 06-15-2014 at 11:04 PM
I hear what you're saying, and it'd be worth trying an experiment making something like a hoppy
Oktoberfest--that is, use a ton of a Vienna or Munich to lay the malty foundation.But another
answer is ...
Posted in thread: SmaSh recipe critique/advice on 06-13-2014 at 06:20 PM
APAs are a bit trickier than people give credit for--in some ways, I think they're harder to do
well than an IPA. You have less gravity and hops to hide behind, so you need to balance it
well. I also ...
Posted in thread: Belgian Dubbel Receipe Questions on 06-12-2014 at 07:36 PM
I agree that you should be fine with the pitch from a single yeast pack. I personally would
slightly increase the Special B quantity and cut out the crystal 40. It'd be more in line with
the style. Sp...
Posted in thread: Ideas for Dark Cherry Quad on 05-28-2014 at 07:39 PM
That sounds like a good approach. You can check the nutrition facts of the product in question
to figure out how much sugar is in it. Generally it'll all be fermentable if you leave it in
for long eno...
Posted in thread: Ideas for Dark Cherry Quad on 05-28-2014 at 07:22 PM
I think the above advice is spot on. You could consider using a yeast that is more spicy than
fruity, which might allow the cherries to shine. Also consider adding the tiniest amount of
Posted in thread: Belgian Quad Recipe Help on 05-19-2014 at 09:27 PM
Yeah, wheat makes sense, although I would probably go with a small amount of unmalted for head
retention and body. This isn't a big deal, though.Unfortunately, I don't have any experience
with those s...
Posted in thread: Belgian Quad Recipe Help on 05-19-2014 at 08:08 PM
This looks like a great base. Thoughts in no particular order.Attenuation is key in a quad.
It's not necessary to use amylase--that's what your pils is for. But to get proper attenuation,
you may want...