Recent content by Andrew82

Thank you for your response! I figured it might be done given the temperatures and grain bill, and your analysis has confirmed it.

I brewed a brown ale just about two weeks ago. OG = 1.060 SG (10/7) = 1.021 10 lbs VIenna 1 lbs Caramel 60L 1 lbs Victory 12 oz Special 2 oz Chocolate Yeast = 1 11.5g sachet of US-05. I mashed around 156, although it erred a bit higher at times, for 60 minutes. Expected FG is 1.016...

Bump. Would love any advice on how to save this beer.

I brewed a Russian Imperial Stout (RIS) earlier this summer (June 17). The recipe is as below: 11 lbs Maris Otter 1 lbs Caramel 120L 11.2 oz Caramel 60L 9 oz Crystal 60L 6 oz Brown Malt 6 oz Chocolate Malt 4 oz Roasted Barley OG = 1.102 FG = 1.025 Mashed at 152F. I fermented with two...

Hijacking this thread to ask about a good water profile for cream ale? I've given my base water profile and the adjusted profile I'm considering (adjusting Cl and SO4). Should I even make these adjustments or keep it as is? If I should adjust, what and why? From this thread it seems softness is...

Also, for future reference: would you please explain to me how one would go about making a starter for dry yeast? I haven't been able to find a good method for it (assuming it's different from a liquid yeast starter in any way). Thank you!

I really appreciate everyones' replies! The reason I posed the question is because the each time I've pitched only one re-hydrated pack of US-05 (only brewed with it a handful of times) the yeast brings my FG down exactly the number of points calculated in BeerSmith but no further. For most...

I'm planning to brew a 5-gallon batch of IPA tomorrow with the following characteristics: Grain (mash at 154 F for 60 mins): 11 lbs 2-row 1 lb crystal malt The projected OG is 1.059 and projected FG is 1.013. My BeerSmith 3 software is telling me I need 1.2 11.5g packets to get there. I've...

Agreed. Looking forward to trying this one out. I'll try to remember to circle back to this thread to give some commentary for how it turned out re: the sweetness and the overall product.

I agree--a very good experience to keep in mind for my next mash. It was really a crash course in mashing and the resulting beer with the Saflager strain. I'll make a note about what you've said in my records. Regarding the beer itself: should I just let it settle a few more days (six days at...

This is very helpful! I had the water at ~165 when the water hit and it got down to about 156 when the 60 minute mash was complete. After what you said about mash temp I went and reread Palmer's chapter on mashing and can totally see what you mean. I definitely mashed too high and got a less...

I am several days into brewing a Munich Helles. I sloppily brewed it and as a result overshot my OG by a fair bit (mashed too high, then boiled off too much water that I never replaced). I had some issues with temp early on, so the yeast seem to have fermented quickly. The stats are below...

I thought that might be an issue as well. But the hydrometer readings I took after the first few days were within a reasonable range of my hydrometer's calibration temp (60F)--I think the temp was around 65F. For FG readings today, I used Beersmith's hydrometer and refractometer tools to adjust...

Following up on this thread. I just put the IPA into bottles. So I got the same SG reading consistently, it even went down to 1.008 based on my hydrometer reading. I kept the beer in the fermenter based on my reading of Palmer's discussion of the yeast's Conditioning Phase in "How To Brew." I...

This is actually my first IPA--I've only brewed pale ales before. I'm relatively new to the hobby but read Palmer's and a few other books before getting into it.