B-Dub
Well-Known Member
one of the issues I had was the beers finished too dry (according to more experienced homebrewers)...like 1.008 (from 1.075) and 1.007 (from 1.074). On the one "monster" brew, I ended at 1.014 (from 1.103)
also...what types/amounts of steeping grains are most appropriate for this style? I hear it's pretty easy to over-do the steeping grains.
If you want to keep your beer from fermenting so dry you can mash higher. That would be the simple answer and the book answer.
Also you need to look at the % of extract you are getting from simple sugars. If you are in the 25% to 30% range you could replace them with malt and raise your FG.
As for steeping grains, I flat don't know.