Recent content by Beardedterror

This.

A little more information might help diagnose a problem you might be having.

It's a Russian imperial stout. That's what happened! Higher OG = more sugars to consume, and the yeast can really go to town on big brews. If I were you, I'd get a blow-off tube. Put it around the inside ring of a 3-piece airlock and run the tube into a jar of sanitizer solution. Things...

OG was 1.098. When I do secondary, I'm planning to age it for 6+ months.

I brewed a barleywine about a month ago, and I'm thinking about moving to a secondary for bulk aging. Fermentation seemed to be done after about 9 days, and I have stable gravity readings. Is a month enough time for the yeast to clean up a barleywine, or should I leave it for another month or...

It's pretty much just table sugar in tablet form. Just a word of warning, though. It'll thin out your beer, as table sugar is nearly 100% fermentable.

I took OG with a calibrated refractometer and hydrometer, FG with hydrometer. The numbers I got as my OG were within 2 points between the 2 tests, so I figured it was close enough. I did add a half a pound of molasses, but I don't think it would be enough to thin it out this much. I know...

It came out a little HIGHER than I expected. I mashed between 157-155. Started at 157, ended at 155. I was aiming for 152, but I decided to leave it at 157 because I like a big mouth feel for most of my beers more than I like the simple sugars I would've gotten from lower temps.

I brewed an English Barleywine a little over 2 weeks ago. I had an OG of 1.097, which was right on the money (thanks to my brand new refractometer). I just took my initial sample post-ferment, and I ended up with a gravity of 1.017, giving me an attenuation of around 83%. Usually, this...

Based off the information you provided, nobody can tell you anything useful. Please describe what it looks/smells like, your brewing process, fermentation temps, aging times, etc.

1. It varies based on the style. Your original gravity reading measures the amount of potential alcohol of your beer based on the density difference between water (gravity of 1.000) and the wort. Since alcohol is less dense than water, your gravity will drop as the beer continues to ferment...

I did it with an 8 gallon turkey fryer for a while, but I really had to watch for boil-overs all the time. I now have an 11 gallon SS pot, and I love it.

It's the best investment I've made in equipment (except maybe my auto-siphon).

To be honest, I don't remember. I never bothered to look at the label again after that incident.

+1 to the breakfast drink. It's got to be noon somewhere.