Search results

A couple of things the go over here. First, with an OG of 1.090 and an FG of 1.020 I get an apparent attenuation of 76% which is the upper limit for that yeast strain according to white labs' website. That makes me think it is done fermenting, but a few stable hydrometer readings would be the...

In general high fermentation temps will lead to more esters and other compounds and possibly more off-flavors. Also, big swings in fermentation (in either direction) are not ideal and can lead to off-flavors or poor attenuation. All that being said, the beer may turn out fine. I am not sure how...

Northern Brewer's Bourbon Barrel Porter

I've been doing 2.5 gal BIAB batches for a little over a year now and I've dialed my process in pretty consistently. LHBS double crushes my grains, mash for an hour (don't lose more than 1 degree during the hour), no mash out, squeeze the bag, no sparge, boil 60 minutes. Cool, aerate, pitch...

Just leave it alone. Took my triple a month to carb up fully. I didn't cold crash it first, but I think you'll be fine. Sent from my iPhone using Home Brew

Carry on. Sounds like you'll have some beer on your hands in a week or two. Sent from my iPhone using Home Brew

Fair enough. They do make munich LME so you could use that if you wanted. And then just go with the light DME or LME. The issue I've had with the munich LME is that you are rarely using a whole can/jug so you have to weigh it out and then save it. Mine kept pretty well in the freezer, but it...

I wouldn't use amber dry extract. I'd use the light dry extract and get all the color/caramel flavor from the steeping grains. Otherwise, looks great. Sent from my iPhone using Home Brew

My understanding is you need to mini/partial mash the oats with 2-row or something similar to convert them. You can use flaked oats or you can use old fashioned rolled oats (not quick oats). You do not need to "cook" them before hand. Just throw them into the mash with the barley. I like to...

I stick my 5gal pot/mash tun/brew kettle in the oven when I BIAB. I have it preheated to 200F then turn off the oven and stick the pot in there. Never lose more than 1-2 degrees in the course on an hour mash. Sent from my iPhone using Home Brew

Just make a starter with the one you already smacked. A date on January won't hurt the starter too much. This is one of the reasons to make a starter. Sent from my iPhone using Home Brew

Have you calibrated your hydrometer? Mine is off by 0.004. That could be where your "missing" gravity points are.

That was the very first beer I made. Drink fresh. It's a crowd pleaser. Sent from my iPhone using Home Brew

Yep. That's why you need a blowoff tube sometimes. Is that an empty milk jug your are fermenting in? Sent from my iPhone using Home Brew

Did you calibrate your hydrometer in plain water? Mine is off by about 0.004. Sent from my iPhone using Home Brew

The only difference you might notice is in the hop utilization. If you put most of the fermentables in firts you'll get a slightly lower hop utilization because you have a higher preboil gravity. But the reality is that this beer will probably turn out fine. Sent from my iPhone using Home Brew

Yes, you can add chocolate to it. There are lots of ways to do it (cocoa powder in boil, cacao nibs in secondary, chocolate syrups in boil). The way I do mine is by adding cocoa powder at the end of the boil. I would add about 0.5 lbs cocoa powder for a 5 gallon batch.

Champagne yeast is going to really dry it out. I wouldn't do it. Sent from my iPhone using Home Brew

Bubbling in the secondary is pretty normal. It probably is just some dissolved CO2 being released after transfer. You might also be getting a little more fermentation because you roused the yeast in the transfer, but either way I wouldn't worry about it too much. As for the dry hop length, I...

The Wyeast website says that 1010 ferments between 58-74F. If it were me I think I'd shoot for the low to mid 60s.