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I've got a batch of Addicted Coffee Stout from American Homebrew Assoc. in it's second week of primary. I've been leaning towards just adding a cold brew coffee toddy to the bottling bucket right before bottling and was curious how pronounced the coffee flavor will be given the recipe below...

When adjusting AG recipes for my poor newbie efficiency, do I need to up only the 2-row, or the specialty grains as well? For example, the recipe I'll be brewing this weekend was based on 85% mash efficiency, grain bill is as follows: 6 oz Amber Malt (english) 13lb 2 row I was going to...

My wife and I are moving out of the country on friday, potentially for up to a year. There is tons that we need to do, and unfortunately one of those is to bottle 15gal of apfelwein that has been in primary for 3 months or so. If we rack it into secondary, will it still be alive when we come...

Yeah, still in primary waiting to be bottled this afternoon. Cold crashing the bottles after shaking them up sounds like a good move, but I won't have the space to chill 2 cases.

Due to work being extremely busy, and a touch of pure laziness I have a graf that has been sitting in primary for close to 3 months. I'm bottling it today, and I was wondering if there are any tricks I can use to help it carbonate faster. I'm throwing a party in 3 weeks, and this batch will...

Not positive off the top of my head (took very poor notes with this one), but I believe it was in the neighborhood of 1.060 to 1.008.

Wow, what a difference a couple weeks make! I popped a 4 week old bottle last weekend and it was well on it's way to being carbonated. It had a decent amount of head to it, and the flavors have started to balance and compliment each other nicely. This one will def be a house staple from now...

I did a secondary for my first batch (out of necessity, I needed my primary). The graff was crystal clear at bottling, but after 2 weeks in the bottle there is zero carbonation. Did I eff myself? There was definitely a little bit of yeast on the bottom of the bottle, but I'm used to my beers...

1054.5 + 5 = 1059.5

+5 All Amarillo IIPA =10245

Cool, good to know. Thanks for the quick reply.

If I am doing a large partial mash, how do I calculate IBU if I'm using a late extract addition? If I'm using beersmith, should I calculate it based on my boil volume, and only the gravity from the 8.5 lbs of mashed grains? I typically mash my grains, sparge up to 4 gal, then add all my LME...

I've been doing 3 primary + 3 bottle up to 1.072 with fantastic results, although I typically try to keep the drinking to a minimum until the beers have been bottle conditioning for at least 5 weeks. I would love to have enough room for a pipeline where I could let my beers bottle condition for...

Just did a 2.5 gal batch for my first AG... Waiting to see how this one turns out is going to be torture!

+5 graff +2.5 Oatmeal Stout (first AG!!) =8362.5

With 78% efficiency! The whole process was thoroughly smooth from start to finish, and I was able to quickly troubleshoot the couple issues I ran into (missed strike temp, and ended up a little short on my pre-boil volume). I had planned on 70%, and expected to see low 60s after missing my...

Haha I guess I could have figured that out from your first post...Being an engineer and all. Time to lay off the homebrew.

1 gallon, not 5 gallons. That would be some strooong ****.

How do I calculate how much corn sugar to add to 1 gal. of juice at 1.048 to bring the S.G. up to 1.068? I dont have beersmith on this computer, and my internet is being too fussy to use beercalculus. I'm sure this has been asked before, but all the search brought up for me was 1,000,000...

I started doing big partial mashes (6lbs) in a 3 gal cooler with stainless steel braid a couple months ago, and have dialed my process in to the point that I am getting 75%+ efficiency. I've been mashing at 1.25 qts/lb, then doing 2 1.5 gallon sparges, which gets me to about 4 gallons total...