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Mine finished at 1.028. I let it sit on the yeast for a while to clean it up from the under pitching. Turned out to be an epic batch! Everyone fell in love with it. It had a thick dark head and the texture was just right. I can't even think of a way to improve it at all. I think on the next...

I brewed this same recipe 27 days ago. It looks amazing, and my efficiency was around 70% which suprized me for such a big beer. My only concern was that I under pitched alot. I use aerated oxygen and yeast nutrient, but I only added one vial of WLP007. Totally stupid of me. I hope this doesn't...

Very true! I guess I assumed that y'all had already taken mash temps into account. Keep it around 160 if you want a higher FG. This favors the alpha amylase enzymes and will leave more unfermentables in your beer. It's definitely the first step to giving more body to your brew without changing...

80% from your base with some smoked and chocolate sounds like plenty of body to me. You could always use some lactose. Adds some sweetness and leaves it a little thicker in the end.

What?!?! Doesn't like the awesome smell of beer fermenting! Crazy. Nothing wrong with the electric blanket idea, just how did you plan on regulating the temp though? It seems like it would be easy for the brew to get too hot. You could rig up a sensor to run into the vessel and have the...

Nice and light, river or beach, plus ladies... Sounds like a summer ale style would be awesome; lemon and oranges are good when the weather is hot. 6lbs extra light DME .5lbs cara-pils .25 munich .25 wheat .5oz chinook 60 min .25 sterling 35 min 1 cup lemon peel, no pith, 20 min 1 cup orange...

Summer Ale?

Nothing civil about the War of Northern Aggression. Haha

Yeah just like commercial brews down here aren't sold as 40's or 22's. They only come in 32 and something like 20 I think. How this makes any sense I don't know. Maybe regulating out those extra 2oz of a 22 saves a baby seal somewhere.

I wish the Sunoco's down here were doin this. That's it, I'm gonna send some emails and see why not. The Sunoco growler idea actually started in Buffalo. Anybody up there tried it out?

Wow. That's pretty cool looking! What are the different layers in there? You got it in a fridge, are you lagering or just using it for temp control? I've never lagered but I've wondered what using a bottom-cropping yeast would look like.

Good ideas. I was wondering about the same thing, it getting stirred up, because the yeast cake looks thicker than usual with this one. I sure would like to secondary at 45 for a little while, but I just don't have the facilities to do it. I would like to avoid having to add yeast to bottle. Not...

Yes, I did notice that as well. While the yeast was churning around, it didn't have a chance to settle. Once it slowed down, the layering started. Guess that means that the different sizes or densities were there to start with. I wonder if a yeast cell is a different size, it would have a...

I am learning the same thing right now. I've got a belgian tripel fermenting. I put it in primary and it took off. About two weeks later it slowed down, and the yeast starting settling out. I was gettin' ready to rack it secondary. I read on here and heard it on "brew like a monk" on beersmith...

This is the first time that I've ever used a glass fermenter and I love it. It's been a blast watching the yeast go crazy, swirl around and then settle out. If you look close you can see that it has a sort of layered appearance. There are four distinct sections where the yeast seems to be...

I wonder if the type of hops has alot to do with how long to dry hop?

I made the mistake of dry hopping for over two weeks. I could definitely taste the grassy flavors in the beer. I had sampled it before dry hopping so I know that's what did it. I'll never leave it in the hops for longer than a week again.

Wow. I needed a laugh. And yes your beer is fine. Enjoy.

The Belgian Caramel Wit is one of my favorite kits to brew from bb. For sure it needs to sit in the bottle at least three weeks before its even close to ready. But carbonation is really no problem. What do you mean, use 3/4 tsp per bottle? No way. Use a bottling bucket and mix the 5 oz of...

Switching between my summer ale and Belgian wit with candy syrup. I got a batch of milk stout that is next that I am really stoked about.