Recent content by danfalcone

Quick Question, I am looking at potentially substituting in some MO extract into my big stout recipe to be able to mash without exceeding my mash tun. I am shooting for an 1.135 OG with a finishing gravity between 1.035-1.040 I have been an all grain brewer form the start, but wanted to try...

Hey everyone, I am brewing a big imperial stout today, and over the course of the last 3 days I have built a multistep starter for my WLP007. In regards to wort canning, I decided to make enough starter wort to last for this 48 hour step up. I used washed and star san sanitized Mason jars and...

You can bottle condition. As long as you have hit terminal gravity it will be fine. I rarely let anything sit for more than a month in secondary, and always bottle condition.

Good morning.. I brewed up a saison 2 months ago. After primary I added a mango/pineapple puree to it in secondary. I then decided I wanted to attempt to sour it, and added some upland dregs from 2 of their sours. My question is I went ahead and brought a brew belt to heat up the beer. It was...

Anyone ever use this stuff? Long story short, I am racking my saison onto some raspberry puree, and I really want the flavor of the raspberries to shine without it fermenting out. Suggestions?

OG: 1.145 FG: ? Yeast: Wyeast 1056 stepped up 3 times on 1 cup DME each time. Mash Temp: 156 for 90 minutes Boil Time: 3.5 hrs Grain Bill Marris Otter- 30 lbs Belgian Special B – 2 lbs Midnight Wheat- 1 lb Caramunich I- 1 lb Dark Chocolate Malt- 2 lbs Debittered Roasted Barley...

Keep in mind I mashed this is 156 degrees for 90 minutes, was all grain with no extract or sugar additions and had 8 gallons of 1.095 wort preboil.. Boiled it down in 3 hours to 5 gallons of 1.145 wort. I really would like to see this get to 1.040 from its current 1.055.

Thanks for the feedback...By my calculations current ABV is around 11.75% give or take a few hundredths.. Also I forgot to mention my starter was on a stir plate. My current thought process was to wait a full week and see if I still haver airlock activity... right now I do so there is obviously...

Good morning all, first post here, but have been following for quite some time. I am an experienced home brewer, and took my first crack at a big boy stout this past weekend. Long story short, OG was 1.145 at the beginning. I made a triple stepped starter using wyeast 1056 and a cup of DME each...