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That is almost an 8.5% abv. I would add a minimum of 8oz Black Patent to it or the full pound recommended. That is a huge beer. If you want it just for color, 4oz should be sufficient but if you want a bit of flavor from it, I don't see 1 pound to be unreasonable.

German ale. It exists. It is probably close to an alt if it ferments clean.

Hello all, I live in Waltham, MA. I recently moved and have a kegerator that I need to get rid of. It comes with: 1. 4 tap kegerator with cherry wood insert 2. 4 stainless taps with handles 3. 4 pin lock and 4 ball lock kegs 4. CO2 tank 5. 4 brass shanks 6. tubing 7. pin lock and ball lock...

So going with the milk crate, I can fit 10 belgian bottles, corked or uncorked, on their side. they are sturdy enough to not worry about. There is a lot of rattling though. I actually really love the SN bottles. I need to get more of those. Typically I don't bottle anymore, but I have some...

These are awesome. My wife will be thrilled. Typically, I use belgian bottles at this point but that 6pack in the closet looked awesome. Also, filing cabinets are a fantastic idea. I think I also might switch over to Sierra Nevada's for the normal 12oz beer bottles. They are nice and compact and...

Hi everyone, I have a lot of bottles. Most of them are unfilled. The cases they came in have reached the point of no return and I am now stuck. How do you keep your bottles? Where do you put them? What do you buy? Also, when keeping filled bottles, what do you store them in besides cardboard...

Yea. It was that one I think. I accidentally threw out the packaging but I was told that something like this could happen and it sounds like exactly that. Really annoying. Thanks! Oh. One more thing. I mashed at 148 and started at about 60GP. What should I expect a final FG to hit? I don't need...

For 5g batches, I typically will pitch about 1/2 - 3/4 cup of slurry. If it is sad yeast, it sinks to the bottom. Typically, this is enough for me to get a very good start. BTW, not all yeast is equal. If you are doing heffs or german ales, you really should top crop. I have had nothing but...

Hi everyone, I actually have a newbie problem and it is strange. First off, I have never had good luck with Belgian strains. I don't know which one it is but it is suppose to make a decent saison. I brewed it two weeks ago and life was perfect. It was in the mid 60's the whole time. I couldn't...

Liquid yeast is exceptionally fragile. If it is too cold, it dies. If it is too hot, it dies. You do not know the temps of any of the trucks or of the facilities where it is all sorted. In the winter, my guess is that it is very cold. In the summer, it is too hot. If the package is left out...

I doubt that you ruined anything. I did something very stupid and poured a gallon of boiling water into the mash to increase the temperature and it shot up to 170. I quickly cooled it down and the beer was fine. It takes a very long time for heat to disperse through a mash. It also takes about...

The ice, and the bag, will not contaminate your beer. Anything added to the wort much below 150 runs the (VERY MINOR) risk of introducing something you don't want. Ice still left floating... that might have done it. It is possible that you shocked your yeast and killed it. Yeast is a very picky...

Use a starter. Reuse yeast. Do the same type of beer back to back, 3 days apart. Use minimal hops and buy grain in bulk. The most expensive thing you buy is yeast. If liquid yeast is too much, get really good dry yeast. The most expensive beer to make is an imperial IPA, barr none. For me, the...

I am going to give you the best link that apparently you don't have. http://www.bjcp.org/2008styles/style13.php This is the bible and the holy grail of brewing all together. Follow this guide because this is what you should do when you say you are going to brew a stout. 2 things. Stouts and...

Now that looks great. If you wanted to reduce the ABV, and SG, you could reduce the dark DME. I also want to plug that extract brewing is very expensive for ingredients. Grain brewing is expensive for equipment but if you like it, I highly recommend going to all grain as soon as possible. It...

NO!!!!! Do not touch this beer for 14 days. The FG is fine but the yeast needs to clean up after itself and that takes about 3 days. That is why you wait 14 days and not 10. Fermentation takes between 3 and 7 days. Clean up takes at least 3 days but preferably 7. Just wait the 14.

It's fine. It is just trub and protein that didn't settle out either from a cold crash or heat break. It happens literally all the time. You did nothing wrong and at an FG of 12 I would say that it is more or less done.

You learned a very valuable lesson. Don't have liquid yeast shipped to your house. Dry yeast is relatively okay but liquid yeast is a nightmare. You do need more yeast and depending on strength, you might need 3 packages but at least 2. What was your OG?

Yea. If you are using DME, only use extra light. I also recommend not adding anything that increases body. The reason for that is that any malt extract is going to not ferment all the way out on purpose. Adding even more unfermentables will make it very thick. Also, you don't really need adjunct...

You should expect it to stop fermentation at this scale within 24-48 hours after pitching, almost to the hour. This happens all the time with belgian strains for me, particularly if my apartment is above 70 degrees. Very frustrating. Something that I have found works fairly well is to just let...