Recent content by prpromin

Way too much specialty malt there. Do a search on the site and see what other people have brewed. That'll give you a pretty good idea of what might work for you. From there, mess with ingredients how you like. Check this one out, for example...

Could be high fermentation temp. How does it taste? (basically, what kh54s10 said). You say the beer fermented at "room temperature" - what are we talking about here? Room temp will vary wildly depending on where you live. Right now in Michigan, my room temp is 66f. In the summer, it's...

Yeah, I popped back in to see if I could help, but Yooper is on the job. She's one of my HB Talk heroes - you're in good hands! Good luck with your Imperial Stout.

Please give us a little more information: - What was your recipe? Mash temp (if all grain)? - Which yeast did you use? How much? Starter size? - How long and at what temp are you fermenting? Basically, we'll need the whole story to help diagnose the problem. :mug:

While airlock activity can be a sign of fermentation, it does not necessarily indicate (or indicate lack of) fermentation. Take a gravity reading today and again in a few days. If the gravity is stable, you're probably done. If it's me, I'm not cracking the bucket for at least three weeks, but...

3724 can be tough to work with - do a search for stuck Wyeast 3724. The one time I used it, I got lucky, but you may want to do some reading on that strain and check your gravity in a few days to see if you're fermentation is being stubborn. At two weeks, you should be approaching FG, so I'm...

I'm in

Probably nothing. Like you said, likely remnants of one of your ingredients. At such a small concentration, I wouldn't even worry about it. What you DO NOT want to do is pour your beer through anything at this point. If you do that, you're going to oxidize it. Be sure to carefully rack to your...

Beersmith is going to be your friend here. What you'll do is take a portion of the pre-made wort and add your newly mashed wort to it to get a different base. The problem is going to be that you won't be able to go 100% wheat, Pilsner, MO, or anything like that. We're doing the Bell's thing...

There's a lot to be considered in a recipe this huge. I see this is your first post - have you done (hopefully several) all grain batches before? If not, start with something a little smaller to get your feet. Save this for later. The biggest bottle conditioned beer I've done is 13%, but a few...

Some people find that using a secondary gives them clearer beer - think see through. However, IMO and experience, you can have perfectly clear beer with good brewing practice and no secondary. Plus, there's no danger to the beer sitting three (or even six) weeks on the trub. At the end of the...

Airlock activity is not a definitive sign of fermentation. It can tell you when it is going on, but a leak, off-gassing, change in pressure, etc. can give you a false sense of what's happening. The only way to be sure is by hydrometer reading. An alternative to the three days in a row rule is...

+1 to cold brewed coffee. It retains the flavor and you don't risk those boiled coffee notes. Also, buy good coffee and either grind it yourself or have it ground right before you use it. If you wouldn't use old grain or extract in your beer, don't use crappy coffee. See if you have a local...

Is it for 5 gallons? If so, and you topped up to 5 gallons, I'm guessing that the wort/water was not completely mixed - which is why your OG came out high. I'd say that's especially likely since you were making an (I assume) established recipe. Basically, if you hit the volumes, you ought to be...

It seems like you have the aciduated malt figured out. At 5oz, if it were me, I'd probably just skip it. For the Carapils, you could substitute Crystal 20. It won't be exactly the same, but it should be close enough. EDIT: Regarding replacing specialty malts, it's going to vary by recipe. There...