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With such a high gravity you should make sure to make a starter, and make sure the yeast can handle high alcohol environments. I don't believe putting it on a stir plate at this point would do any good...plus your going to produce off flavors with the yeast because stirring it will increase...

I used to do hydroponic horticulture and used a pH tester. Heres some info from my experience. First, if you can afford it, buy one where you can replace the probe if it does wear out. This provides huge savings over the long run. You should be able to find one around 50-60 dollars. Once...

yeah, didnt see it was a 2.5 gal batch. that will def be enough grain

Oh, and that grain bill doesnt look like it will make a IIPA btw. You prob need at least 12-14 lbs of 2row.

With an IIPA i would try to match gravity with IBUs. If your gravity is going to be 1.075...at least shoot for 75 if not more IBUs (that is my opinion.) If you want to get fancy make sure your sulfate levels in your water is at least 200 ppm. As for what hops when, do your research on each...

yeah, as long as its only 12 or so hours after pitch its fine. jus make sure you don't do it 3 days later or something.

If your airlock activity is comming to a halt in 36 hours you are just fine (even with small batches like that) Some of my brews have had a 24 hour lag time due to not making a starter, lack of aeration and underpitching but have come out with minimal to no off tastes. You can easily notice...

your good to bottle. TBH your adding sugar anyways to bottle condition so you dont have to worry about having every last sugar consumed by yeast. Once your airlock bubbles once ever 40 or so seconds your safe. Ive never bottle conditioned myself but i believe it takes two to three weeks. You...

Do not aerate your wort after a pitch. The yeast take in oxygen only in the first 24 hours or so.

Oh..duh. Thanks for the correction!

The big consideration is that your IBUs will increase and your aromatics will decrease. Your 5-15 minute additions will no longer give you that robust aromatic taste that comes with the hop. If you do extend boil add more finishing hops (when your actually finished) and just remember it will...

i cant give too much input other than the roasted barley. it may be just me, but even the slight hint of coffee flavor/color 2oz of it will produce doesnt seem very tasty to me in a amber ale.

flaked wheat, flaked oats and flaked barley will all add a degree of head retention. Your cara malts also will greatly help. Add carapils or carafoam at about 3-5% of the grain bill to give you good head retention.

Lack of patience will kill cider. I will pitch my yeast 24 hrs after using sulfite and let sit a week. Rack and let sit 2 weeks. Rack and let sit 3 weeks (or rack after about 1.5 inches of sediment settles on bottom) and for the first two weeks do not let the temperature of your fermentation...

Three things i can think of. 1.) Calibrate your thermometer 2.) Check pH of your mash(needs to be in the 5.3 - 5.7 range to get a good conversion) 3.) Have a correct crush on your malt and make sure its not years old

implement a floatation step. After boil, whirlpool your wort and rack trying to leave as much behind as possible transfering to a bucket with an air pump/filter/carb stone at the bottom. Aerate for 20 minutes. This will do two things...aerate wort for yeast and bring trub to the top. While...

to prevent stuck mashes with adjuncts my local homebrew supply guy told me to rake em in in the top few inches of your mash when you have it in your tun. jus a quick fyi.

Not to critique (because i know very lil about brewing as is) so i only bring up to understand more fully...i thought dry stouts were supposed to have very lil aromatics from hops added? Is it orthodox to not put in finishing hops on dry stouts? Im guessing if it is...than you are just adding...

(Cant remember exact recipe i used but i believe this is pretty close) OG: 1.052 Color 40 IBU 48 75% Brittish 2row 10% Flaked Barley 9% Roast Barley 3% Chocolate 3% Carafa III 2oz East Kent Goldings @ 60 1oz Tettanger (?SP) @ 30 Whirlflock @ 10 WYeast 1080 (I think) Irish...

But when brewers add salts (like in my case) it throws the water off balance. In such a case...something must happen naturally for it to balance. What happens? This is starting to get interesting :)