Search results

I have an Imperial Mexican Chocolate Stout that went from 1.1 to 1.008! So it's a little dry for an imperial stout. Over attenuation has been a problem for me despite trying to mash high. I was thinking about adding a pound of lactose at bottling (So it will be Imperial Mexican Chocolate...

:mad: I made a major priming sugar calculation error. I bottled something which will apparently have a carbonation level of slightly over 4.5 volumes. DAMN. I DID use 750 ml champagne bottles and 375 ml Belgian crown finish bottles, however. These seem to be heavier duty glass. It is...

Typically, I add flaked wheat and/or wheat malt to all my brews. Because who doesn't like head? I also typically brew high gravity (10% +) beers. Because of this, it is not unusual for my beers to sit in the carboy for 2+ months. My question is: If the beer sits a long time in the...

Hi all, After thoroughly rinsing out my bottles after each beer, I developed the habit of putting the bottles upside-down in the dishwasher with the rest of my dishes. I figured the heat would kill all the yeast and any bugs that got in with fruit additions (I make a lot of meads). This...