Recent content by beersdeep

I've just made my second gallon batch which came out flat after three weeks of bottle conditioning. I had added 1 oz. of sugar solution before bottling, but both batches were flat. Should I add more sugar than 1/5 of the standard 5 oz sugar measurement? I'm sure this is probably an easy fix but...

2gal of Belgian Dubbel

5 gallons of tangerine Belgian White 1 Gallon Belgian White experiment with a hodgepodge of spices

Bottle conditioning a vanilla stout Belgian White in the fermenter

I have a cream stout bubbling away.

Thanks for the suggestions. With 23# I can try all three. Brewing this weekend.

Haha. I just meant I have that much on hand. I'm giving to try the smash mentioned earlier in the thread but I wanted to clear out the hops and yeast I already have.

Here's what I have in the house from previous batches at the moment. I am going to the store but I'm wondering if I can get away with most of this in one recipe. I have 23# of amber lme 1oz of Bullion 1oz of Hallertau 1272 American II yeast I don't mind adding stuff but I'd rather not waste...

Update: bottles last night. Tasted good. FG: 1.020.

I have a large quantity of Amber LME & I'm looking for suggestions. Command me, O masses!

I wasn't complaining. I'm so new at this I'm just glad the first few worked out. I appreciate any advice thrown this way. So thanks.

I should've dumped the vodka in? Ugh. Well, at least that mistake tasted good. Thanks for the tip. Next time I shall show restraint.

Update & a question. First, I hit the vanilla beans with vodka despite the pending war over it (I crack me up). I also drank the vodka afterward (wow!). Second, two weeks in the fermenter has given me a SG of 1.020 from 1.062. I'm not seeing any activity but the recipe I used called for...

Mocha porter. One week in the fermenter.

Thanks. I'll find that thread. Off to buy a gallon jug of wine (he said proudly).