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Pretty sure I tried this. Boil time was zero for all my attempts, and I saw no difference between entering my fermentables as sugars or extracts. No boiloff loss was the first thing I tried. Also, I don't want my water to equal my volume size, I want it to be the total volume minus the...

I have a funny feeling that this *ought* to work, but so far I've been unable to make it go. I have SG and other figures for honey and a particular fruit juice that I'm using this weekend to formulate a 3 gallon mead recipe. Beersmith gives me perfectly cromulent figures for OG and the...

Hmm, a few things I'd check... Was it *dark* candi sugar? Also, 14 oz seems mistakenly scaled from the 0.63 lbs (9 oz?) in my original recipe. Wait... was the sugar and the DME in *addition* to scaled values (dark candi sugar, etc.) from the original, maybe to offset the lack of the liqueur...

Acetylcholine, thanks! I hope it turns out well. If you wanted to buy or make some liqueur and ship it along for adding in the glass, I imagine it would work great. Enjoy! -Rich

I try to stay away from LME: my LHBS has good quality stuff, but I just don't know what their turnover is. PM is tempting, but if I've got to mash, then I'm basically looking at an all-grain-complexity and -length day as is, so I might as well save the money and enjoy the whole process. I'm...

I like the idea of adding sugar or using a more attenuative yeast to dry the beer out. And yeah, I've definitely realized that there's nothing magical or "training wheels" about extract: neglect the beer, you get lousy beer. -Rich

Hey all, I've been an all-grain brewer for a while now, but recently whipped up an partial-volume, hopped-extract-with-flameout-addition batch for a hop aroma experiment my homebrew club is doing. I haven't tasted it yet, but the brew evening was short and it was nice to "commit beer" with so...

In!

Some people have reported that gelatin can strip very hoppy beers of some of their bitterness or hop character. -Rich

Personally I'd go with 2 packets. They're cheap, and it's a biggish beer. :-) -Rich

The beer wound up very good, especially with some citric acid added to make it good and sharp. The process of extracting the cherries in vodka dulled the taste a bit. Only issue is that the ABV is entirely out of whack. Original KR is 8% ABV, and this one wound up being north of 14%. I used 4...

Hey, everyone, thought I'd post a post-mortem, given that it's been a good while. The beer wound up very good, especially with some citric acid added to make it good and sharp. The process of extracting the cherries in vodka did dull the taste a bit. Only issue is that the ABV is entirely...

I'm in!

Welp, it's Thursday. The airlock is still bubbling at about a pop every 2 seconds (the fastest it's been). The plan is in fact to test tomorrow, not least because I'm hitting the gym tonight, and won't be home until late. I'll be certain to degas my sample, too. Been doing some reading. :D...

Okay, it's been a great discussion since I last posted. To nail it down: I did ferment my 2L starter (pitching 2 vials) for about 18 hrs at room temp (call it 65F) on a stir plate. :D :rockin: I then cold crashed at 45F for 24 hrs, and was pleased to find that the starter beer was pretty...

Okay, 2L starter crashed for 24 sounds reasonable. Only gotcha with the keg is taking it out of kegerator circulation for 5 weeks, which I'd rather not. :( -Rich

I can make starters up to 2L; would going to 2L matter, or is the problem the lack of step-up and not the volume? I was originally just going by the numbers MrMalty gave me. -Rich

Thanks for the heads-up on this one. I'll keep an eye out starting on Day 4. -Rich

Thanks for the confirmation of my crash plan. Given that the wort will be chilling, would it be safe to do a full 48 hr crash before pitching, or is 12-hrs-ish a good split of the difference between likelihood of infection and good separation of the starter beer? As for secondary: I don't...

Hey all, I'm making a Negra Modelo clone, my first ever lager fermentation, this weekend. :ban: Brew day is tomorrow. Style is Vienna Lager, and the target OG is 1.051. (Tonight) Set my ferm fridge to 45F (Tonight) Make my starter: 2 vials WLP802 in 1.5L at room temp (edit: with stir...