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I had a similar problem with a RIS i did a few months ago, and I used a similar yeast strain. Sometimes english ale yeast is great (I once had a double IIPA ferment to 10% abv in a week! FG was like 1.007 or something like that), and other times it just can't push its limits. With my RIS I was...

I was thinking of trying to make this famous French mead. It´s made from buckwheat honey and usually about 14% abv. The traditional method of making this mead it so pitch apple cider instead of actual yeast. I imagine before people really understood yeast they would prepare the must then pitch...

https://www.homebrewtalk.com/f36/hop-utilization-123942/ This thread has a hop utilization chart. As you can see, there is very, very little hop utilization under a 30 minute boil. The aroma and flavor hops are usually added during the last 15 minutes of the boil, so they would contribute very...

As far as the hop utilization I don't really know a whole lot about it to be honest. But I am not certain that iso- alpha acids would boil off during a secondary boil. Most of the experiments I have read or heard about from other home brewers is that the hop bitterness, from the iso- alphas...

The more I think about this the more I want to do it... I actually think the hop tea idea could really work. You could do alcohol free ipa´s with that. Adding back the hop tea wouldn´t be a huge detriment to mouth feel on lighter beers either like a bitter. Food for thought.

I read a post a while back that someone used a french press and boiling water to make a hop tea. They then added this back to the NA brew and there you have it. My strategy would be to estimate the volume lost from the second boil when you drive off alcohol, then use that much water to make a...

I had to chime in because I was reading some of those "even non-alcoholic beer has some alcohol in it" comments. All beverages with fermentable sugars in them will have a small level of alcohol in them. In the US the difference between alcohol and no alcohol is .5%. This means any beverage under...

Doesn't this really just constitute a Belgian Stout? I think it will be great. I just had a Belgian stout recently that was damn near amazing. The fruitiness and spiciness of the yeast were a good accent to some of the dark stone fruit notes that are common in stouts. I imagine that with time...

I guess that solves that! I've decided to say to hell with the guidelines anyway. I'll brew the beer I want and pitch some "Scottish yeast" and call it a Scottish 60. I did see a couple examples with a quick google search, one was dark brown, the other was black. I also saw an article that...

I'm very interested in brewing some session beers, so I've been looking at Scottish 60, and English milds. I just recently did a partigyle, American ordinary bitter out of a barley wine grain bill... Probably the best beer I've made so far, and it was a complete spur of the moment brew where I...

quick update, never got around to blending this. Just bottled and forgot it. Had one just the other day and it was one of the best things I ever drank... Ever. Not even just among beers. This is all encompassing. I built up a pipe line and age did wonderful things.

Yeah I use a really good digital meat thermometer which is near perfect, if anything I noticed I had a harder time getting the mash temps to stay high enough. There were times it dropped to like 145, but I would expect a more dry beer. Right now it's in secondary and when I get around to it I'll...

Your math is right, but do you include the 2 lbs of DME in the calculation or is that left out? If so, there's 75.6% fermentable versus 24.4% unfermentables. I planned on putting it in secondary anyway, it's going onto some vanilla bean and cuban coffee (i've named it the Soviet Bloc Stout). I...

I'm not sure how you got 33% of the grain bill as unfermentable... Are there unfermentables in 2-row? I get almost exactly 75% fermentable to 25% unfermentable, but if you could show me how you are doing it I would be very appreciative. I pitched one pack of dry yeast, i suppose that could have...

Nope. Not at all. That's definitely a sign of an amateur haha. Said to pitch it as is, tossed it in.

i'm not so surprised by the different results, just the extreme nature of the difference. I figured something like 1.030 would be reasonable for the RIS. As for the grain bill it was as follows 4 lbs Pale 2- Row 2 oz roasted barley 12 oz crystal 60 8 oz chocolate malt 4 oz coffee malt 5 oz...

Well... sounds like the aeration was probably the main reason. I can't imagine the lactose helped much, but I gave it a shot. I just don't have the money to shell out on an aeration stone or O2 right now, so it is what it is. I still wonder how the Barley Wine was able to go from 1.100 to 1.024...

They were both small batches using S-04, but yeah I used multiple packs and my pitch rates were on target. As for the adding more yeast wouldn't the champagne yeast have helped bring the FG down as it can withstand considerably higher amounts of alcohol than beer yeast in general? Also the...

I made 2 batches of "big" beer, a barley wine and an imperial stout. I did nearly everything the same, but used a stepped mash for the BW but mashed @ 149 for the RIS (give or take a few degrees, but it stayed right around 150 quite well). The OG was 1.100 for the BW and 1.115 for the RIS. I...

White ale/ white ipa/ wit ipa or whatever you want to call it. Really it's just a highly hopped hefe, i prefer to call it a white ale. I digress, just brewed this and wanted to know what you guys thought about it. Probably should have gotten some reviews before hand... Anyway, I do 1 gallon...