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I recently made a Mild loosely based on Reaper/Orfy's recipe on HBT. It was also my first no sparge batch so I upped the base malt to compensate. The OG was 1.044 a tad bit high and the FG has been holding pretty steady at 1.021 so about 50% attenuation. The samples are tasty, perhaps a tad...

Exactly, but can the stratification effect of the wort be that drastic? Shouldn't the heavier wort stratify on the bottom of the kettle? I just grabbed a sample from the top.

I brewed a batch of beer this weekend and ended up having my OG be 1.080 which is 8 points below my target of 1.088. I'm usually at my gravity or a bit over typically however going through my checks and readings the numbers just aren't making any sense, or more likely I'm missing something...

Yes, I add it for a small hit of sodium though the question is if I'm not mashing the dark grains will the additions of gypsum and cal chloride have any effect on the mash outside of slightly changing the PH. If I am adding them mainly for flavor perception of malts and hops should I just throw...

Water chemistry fun-time! Brewing an imperial stout with the below malt bill: Pale 2-Row (UK) 14.0 lb 78 % Mash 38 3 °L Flaked Oats 1.5 lb 8 % 33 2 °L Roasted Barley (US) 1.0 lb 5 % Mash 33 300 °L Chocolate (US) 0.75 lb 4 % Mash 29 350 °L Special B (BE) 0.5 lb 2 % Mash 34 115 °L I am...

So I brewed a Barrel Aged Imperial stout that turned out very well. I want to rebrew the beer and change the yeast for a bit of a twist, perhaps some stonefruit esters. Anybody have any suggestions for the below recipe to do so? Pale 2-Row (UK) 14.0 lb 78 % Mash 38 3 °L Flaked...

Diving into water chemistry is a deep subject...puns aside. To do it properly you need your source water profile. I am in NYC which is very very soft. Knowing this and your malt bill with appropriate SRM values of it you can use this calculator, choose a target water profile and play with...

Leaving a beer on the trub is a demon that has been beaten to death and beyond here. On a homebrewing level autolysis is a nonentity. If you magically manage to have it appear it is EXTREMELY evident. Fusels are from fermentation temps getting too hot. Timing shouldn't factor in fresher is...

I'm going to brew a DIPA and was looking for some feedback on the details. I like Dry, Citrus/Tropical Hop notes with some pine to balance. Here is the recipe: Maris Otter - 14 lbs Vienna - 1lbs Munich - 1lbs Crystal 10 - .5lbs Carapils - .5lbs 1oz Magnum@60 1oz Eldorado@10 1oz...

Haha, thank you sir...as usual the beer is fine and chugging along and no longer vomiting all over my Freezer. Looking forward to tossing some coldbrew coffee and into the bourbon cask she goes.

Well my Russian Imperial Stout and poor judgement won this round... This is how much beer I mopped out of the freezer Finally after an hour of post work Cleaning

A shade less then 60 IBUs

any ideas?

I have a freshly emptied 5 gal bourbon barrel and I am going to brew a big stout to age in it. I was looking for ideas as far as hop additions go. I am planning to add cacao nibs and coffee as well as some extra coldbrew coffee. The recipe I am emulating has two late hop additions of...

I love 3711, like others have said it is a beast. I have mashed at 153-154 to try to keep a bit of body but nope still finished below 1.005. So when you are formulating the recipe ignore the anticipated attenuation they list of around 83%. It Will Finish in the single digits, it has ever...

Yes, Thank you sir. So like a 8 hour brewday?

So essentially you don't worry about a protein rest or any of the non saccrification rest points? You're just looking to create melanoidins and get some maillard reactions going?

So with my shiny new chest freezer I am going to take my first hack at a lager and I love Octoberfests so that shall be the one. Since I have tons of free time and hate myself I am going to tackle a double decoction mash. So planning my beer with 10.5 lbs of grain out on an infusion schedule...

Most of the potential for Fusels and other stuff you don't want even in a yeast driven funky beer happens in the first 24-48 hours of the brewing process usually and fermentation is an exothermic reaction and generates its own heat. So starting a bit cooler and letting it rise helps to combat this

They make the holiday Vintage ale, which is pretty great actually and $5 for a 750ml They also make the Golden Ale as well which isn't bad.