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Just got done with this last night and still have my lost gallon sitting "trapped" in the system. Here's my crazy idea for next time, and I'm gonna test it tonight on what's in there... Since you know the volume of the lost wort, why not: 1) Sanitize an empty water gallon jug or similar...

Not to be such a Sheldon, but in what universe does one get to 65IBU's with a 5 gallon hop schedule like this: 0.25oz Magnum @ 60 (13% AA) 1.5oz Centennial @ 5 (11% AA) 2.0oz Centennial @ 0 (11% AA) - 20 min whirlpool 2.0oz Citra @ 0 (13% AA) - 20 min whirlpool 1.5oz Centennial @ Dry Hop...

Dude, I know this is an old thread, and I hate to tell ya, but you aren't cured. It's cluster headaches. They will return in time --called a cluster period--- and go away. Mine happen every 2-3 years, and my cluster period is 2-4 weeks. During that time, no alcohol or food with nitrates...

Reality Check on Grain Absorption Rate for the 50L Braumeister: I did the NB Surly Furious Clone AG recipe last night. Doubled the recipe for a 10 gallon batch. Total grain weight: 24.8lbs (11.25kg) Water collected: 57.2l (scaled up 4% from cold water volume of 55 liters) Sparge Water...

Well, I guess at this point/batch, the best I can do is STOP doing it, and hope for the best over the next 2 weeks. Lesson learned. Thanks.

I apologize if I missed it, but it seemed that nobody really addressed the main question here, which was... Is it safe to continue pushing air/oxygen into wort after 2,3 or even 5 days of pitching wlp-099, like the website suggests? I just did a huge barleywine that started at 1.108 and upped it...

This puppy looks pretty muddy in the secondary at 68, I can't imagine chill on top of that. Must... stop... myself... from... purchasing...

Quick poll, but how do you clarify this monster? I'm ready to keg, and after 7.5 ounces of dry-hopping in a bag, I'm still left with the smell of awesomeness but the visual aesthetic of muddy piss water... even after throwing in 3/4 a bottle of biofine.

I racked it last night... and was SHOCKED at the shallow yeast cake. Makes me think there's quite a bit of the 099 still suspended and it was mostly 1056 in the bottom. I literally expected a good gallon of yeast. Ended up racking almost 95% of the pre-ferment volume to secondary into the...

This thing finally stopped bubbling last Wednesday/Thursday and is holding at around 1.002-1.003 and 18.5%. It's been in the primary 3 weeks today. Question...should I rack it off the cake today, or give it a few more days to clean up? There are still bubbles on the surface (by no means...

You are a brave, brave man doing this beer in a carboy. I decided to do it in a bottling bucket to make the hydro checks and sugar adds easier. Drew the samples and 1-2L volumes to mix sugar off the bottling spigot.

How much did you pitch? I did mine with only 2L starters of each yeast (1056 - slurry only; 099 - completely fermented starter from 1.095 brewed wort). I was scared to death I under-pitched, but both were steady and deliberate with no temperature spikes over 6-8 degrees.

Nope. Left all that crap behind. Used a hop bag for the hops and after 16+ ounces, it stole a good .60-.75 gallons alone. First time I've used one and I am VERY concerned about the hop efficiency of the 20 minute to flame out adds.

My point is, 4 lbs. of corn sugar added to 4 gallons of primary wort leads to a higher alcohol concentration than 4 lbs. added to 5 gallons. It's not "more concentrated". There's less OF it.

Super help, dude. Mad Thanks! Gonna let it go now, but if it finishes around 1.006, I'm gonna be in the upper 17%. Hope it's not too untastey. I plan 2 months of aging before dry-hopping and then force carbing. I still haven't finished the full 4-lb. bag of corn sugar I bought for this (down...

I don't want to crash because I want the yeast to cleanup. But it shows no sign of stopping 1.007 tonight. I know I've heard to add .010 because of the alcohol throwing off the reading, but how dry is too dry for this? I mashed VERY low (146-ish) and long and I'm afraid there are barely any...

Alright you guys sold me. Crashing this beeotch this evening after work. Should be back to 1.008-1.010 by then (16.8 - 17.1%). Or would it be better just to let it finish on its own to allow for yeast cleanup activities? I just can't believe I got this much out of only using 2L starters for...

Thanks man. My worry at this point is the alcohol content dominating. I'd like to just stop adding and let it finish, but not at the risk of it hitting something like 1.005 or below.

I'm doing a version of this now (Paxton's grain bill and Scottland's hop schedule from his Pliny/120 hybrid). At this point, I'm nervous. Stopped the sugar adds 2 days ago. It was at 15.5% and 1.020, with 1 bubble per 4-5 seconds in the airlock. Got back from my business trip today expecting...