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My understanding is that special roast and victory are pretty different. Special roast is a crystal malt right? Victory is more like a roasted base malt like biscuit. I could be completely wrong but I think they are pretty different even though they both are kind of dark

Great beers are made with Cascade. Buy a pound and use it all preferably with half added as dry hop. You have a good selection. Citra and Simcoe would also play well.

Is the beer clear or is yeast still suspended in it? Maybe your mash thermometer is off. 158F is fine but 162f could lead to bad things. Maybe your hydrometer is off. Does it measure what it should. 1.000 for water? Does the beer taste Ok? My guess is you mashed too high and there isn't...

It's gonna make it super funky! You are basically proposing to ferment with bread yeast + lacto + pedio bacteria plus whatever else is in there. I'm not saying don't do it but I'd caution that's gonna be risky. You could try 1gal and see how it goes. If you do it you have to report back.

6# Pilsner LME 2# Maris Otter 1# Dark Munich 1# Flaked Oats 4oz Pale Chocolate 2oz Mt Hood @ 60min Wyeast 2124 Bohemian Lager @ 45-50F + diacetyl + lager OG 1.073 FG 1.017 IBU 32 ABV 7.4% SRM 12 I'm a little more worried about this one. I'd normally put some 40L in a beer...

Orange Coriander Pale Ale 6# Extra Pale LME 1.5# Bavarian DME 10oz flaked oats 0.5oz each Cascade and Centenial @ 60min 1oz each Cascade and Centenial @ 5min 0.5oz each Cascade and Centenial dry hop US-05 @ 62F 0.5oz Coriander and zest of 2 oranges OG 1.057 FG 1.014 IBU 33 ABV 5.6% SRM 5...

Think of it this way. Your yeast can't be hurt. Otherwise anybody who hold a starter at RT to crash the yeast would be killing all the yeast. If nothing else, what you did probably helps the yeast by reducing the number of thermal cycles the yeast went through.

I bet it will be ok. Not ideal but ok. 8wk old is pretty old and was probably way underpitching but by now their numbers are probably up and throwing in more yeast might not do much besides make you feel safer

Here is what I've got: Malt extract 6# Pilsner LME 6# Extra Light LME 3# Light DME 3# Bavarian Wheat DME Grains A bag of milled grains (2# Maris Otter, 1# Dark Munich, 4oz Pale Chocolate) 2# 10oz flaked oats (oatmeal) Typical stuff in a kitchen (sugar, brown sugar, rice, flour...

Yeah you can't raise the honey malt too much because it's going to make the final product too sweet. You could add 1-2 lb of honey which will dry it out and counter balance the sweetness. Maybe you should try to prioritize your motivation for this beer. Hop flavor, honey flavor, malty, color...

Thinking about it a little more... you could go a different direction completely and make a nice cream ale which would be much less hoppy with this grain bill which might highlight the honey malt well. Just change the hop schedule to something with a lot less ibus and a single small flavor...

I think the hops will probably over power most of the honey flavor but it's probably still going to taste good. Your beer doesn't have to fit a style. If you know the flavor profile you want then that's all you need. I think one thing that helps me with recipe design is to look at each...

Belgian yeast?

Yeah only dump it if it tastes bad. Until then there isn't a problem. Im not sure if you can do this but if you keg maybe you can just kill the bugs. Rack to secondary after you get to FG. Then add sulfites, potassium sorbate or something else. Then you can store it for a little while until a...

Yeah exactly. Its more like getting TSP (trisodium phosphate) than soap.

This doesn't make sense. Could you explain why.

It was 1.004 before adding the beano so it really hasn't changed much.

Why do you think Magnum is overrated? Also I think citra is mind blowing...

I'd like to be able to quickly be able to extend my keg dispensing lines when switching between highly carbed and low CO2 brews (ex. wheat beer vs. ESB). I currently have pin lock kegs with 5 ft lines going to my faucet shank. Its connected using a crimped connection. I would like to add...

I'm pretty sure pbw is Sodium Metasilicate which is a base. It's a good replacement for other basic cleaners like TSP (trisodium phosphate). I think the major dangers associated with it are that pbw has a very high pH however when it is diluted in your beer the pH should be pretty neutral. I'm...