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After a week of bubbling, the high gravity experiment has stuck at 1.080. Ive degassed and energized to no avail so I might pitch another pack of Montpellier. The two actual Graf Gallons have ceased to bubble and are starting to clear. I need to get a thief that's narrow enough for the 1...

No interest. Should I bother posting my results?

I posted a similar version of this in the cider section. Today I did a test to see which yeast I will prefer out of US04 and Lalvin's Montpellier in a cider/graf. I haven't made either a cider or a graf and I want to see how I prefer the differences in dryness with the finished products. I...

Today I brewed up 4lbs of Maris Otter to get one gallon of wort with an OG of 1.085 then boiled that down to two quarts. One quart each went into a one gallon jug and was topped off with Santa Cruz Organic apple juice. oG 1.072. So I was left with two one gallon jugs of graff must which...

I got a 40mm by 15mm neodymium or however you say it, rare earth metal magnet to paste on the top of my fan. Long little rectangle. It's about 1/8" below the stir bar and Ive started slow and yadda yadda but I can't get it to grab the bar! Is this a reason everyone uses the crescent shaped...

This sounds promising! A lot of my friends always say the tea smells like smoked fish which I can kind of see how they may smell that but it doesn't sound like that comes out at all in the beer. I am going to have to play around with this. A good ol smoked porter seems like a fail safe for this...

It's a smoked black tea smoked with pine. I like it as a morning tea and the smokiness definitely isn't for everyone. I was thinking I'd try using it in a smoked porter or something along those lines. Does anybody know what I'm talking about? If you've tried it, do you think it would be a...

Don't worry, they've been getting their daily dunks. I have come to the conclusion that this beer is not infected. I'm well versed in what should and should not be sanitized exactly when or not. Like I said, I got lazy, long day at work, small window of time to dry hop... hopefully next time...

RDWHAHB I suppose

I always hear not to leave the dry hops in there for more than 5 days. But so many recipes call for 10 days then another week for another addition meaning the first addition is in there for more than two weeks.. Does this not leave bad / grassy flavors? EDIT: To contribute to this thread, I am...

Steam Works Brewing in Vancouver has made the best Porter I have ever had in my life called the Salted Chocolate Porter so I kind of feel bad nominating them but everything else I have tried was not very tasty. All their beers on tap are bland and don't have flavors that go well together...

I dry hopped my Pliny the Elder clone day before yesterday. I boiled the hop bags fro 15 minutes and put the airlock in iodophor while adding the hops... that's about all I did for infection prevention though. I was tired, lazy and also wrongly had the impression that the alcohol may be able to...

Ya I guess there's not much other way without having to lay down the law.

This is a plausible idea. Not at my house as I have a snooty room mate who will have none of that. My employer likes to throw parties so maybe I can convince him to invest in a kegging system that I can utilize...

It's been a busy last six years. Therefore, my brewing equipment has been locked away in storage. I have recently gained some spare time back into my agenda and the equipment has come out of hiding. It feels wonderful to be brewing again. One problem. I've gotten all excited about...

IBUs are supposed to be 55 with these hops. I originally had another ounce of Columbus at 30 mins but that had the IBUs at 97 so I removed it. I haven't used carapils enough to be able to distinguish it's characteristics but I know it should aid in head retention and give a thicker feel to the...

The aim of the beer is to be malty but not too sweet. Bicuity / toasty / nutty... Let me know your thought, opinions. 5.5 Gallon batch OG 1.071 FG 1.010 ABV 7.9% with an efficiency of 73% which is normal for me. 8lbs Maris Otter 2lbs Munich 2lbs Vienna 1lb malted oats .5lb...

Hello everyone! I started home brewing about eight years ago. I was a struggling student living out of my parents house. I was well versed in all grain brewing and had the classic setup. Mash tun, two 10G pots, a bunch of fermenters etc. I ended up getting a job as a pilot and moved to...