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Hmm, yeah, good points both. The thermometer is the analog turkey- roasting type, could be the weak link. It will measure boiling water as 200 degrees, now that you mention it. The FG was supposed to be 1.020, so I guess not impossible if I warm it up and rouse the yeast. Thank you both...

So, it's been only a week, but after 3 days at 1.027, it looks like I'm not going to pass 1.020. Any thoughts on what's up? Malts: 16lb Vienna, 1.5 lb acidulated malt Mash: 15 minutes at 150, then 45 minutes at 154 with slowly added boiling water (I think about 1/2 gal). OG: 1.073 Yeast: 1 pack...

Hey folks, I just took a reading of 1.096 and threw in the yeast for a Russian Imperial Stout. Feeling like a champ so far, but I want to make sure that it ages long enough while avoiding oxidation. Since bringing a human baby to term has a shorter turnaround, do I need to take any extra...

Cool, thanks. I'll give the late addition of dark grains a shot, and see if it's worth having to buy the extra base malt to compensate.

Hmmm, let me rephrase: My real question is achieving a different flavor profile by soaking my grains in water differently. Obviously I don't want tannins in my beer. I'm asking this with a mind to recipes where the malt profile is the primary concern. I'm wondering if it makes sense to treat...

Hi there! First of all, thank you all for providing such an extensive knowledge base. One question I still have is whether different mash temperatures and times will affect the flavors extracted from the malts, aside from effects on the OG, FG, and tannins. I'd imagine that mashing grain...