Recent content by FinchSCF

Gravity checks to see if a lager is ready for a d-rest yet.

I do 325f and eyball them until golden.

One suggestion based on what I've done in the past: toast the oats a day in advance. Get them nice and golden brown in the oven and then cool them, pop them in a paper bag and let them sit for 24 hours. Tends to give beers I've done this with a nice toasty element.

Brewing up the recipe from this thread tomorrow and adding in Simpsons Coffee Kiln Malt. Never had the opportunity to have Maduro, but i was looking for a solid brown ale recipe and this one looked too good to pass on.

3 on deck to do, likely in this order: -Maduro Oatmeal Brown clone, with the addition of coffee kiln malt to try and get just a bit of the coffee element in there. -Pivo Pils clone -Common Room ESB recipe from right here on the forums.

I know this doesn't exactly answer your question, but I was having problems hitting gravity quite a bit a while ago and discovered this calculator. It'll help you determine how much DME to add if you need to correct your gravity when you take your pre-boil...

Thanks to the OP for this recipe - Just tapped into my keg after carbing for a week and it's tasting great! My gravity ended up a bit higher than the target, so I added a 1/4 ounce more of Mosaic to the dry-hop to even things out. Mosaic flavor comes through well and tastes great but isn't...

Stupid simple as it sounds - cleaning quick. I know there are some homebrewers out there that don't clean fermenters, kegs etc right after they are done being used, and not cleaning a carboy right after kegging/bottling just once was enough to make sure I always got my cleaning done right then...

I'm sure they've been brought up before here in this thread, but I wanted to give a shoutout to homebrewing.org (Adventures in Homebrewing). I've ordered from them almost exclusively for about a year now and am a huge fan. If you are a Michagander like myself, if you spend over $50, it's $5 flat...

No worries, again I really appreciate the help. So your right, with this I didn't add a degree to account for the calibration, so it does read about 1.005-1.006. Though I'm still bothered by how low the FG got - I'd expect the FG to be around 10.01-10.012 given the recipe. And FWIW, I'll be...

6lb LME steeped 1lb each of c20 and c60 1 pack of us05 No added sugars to drive down FG Thermometer was calibrated

I know this'll sound like a jerk comment, so I apologize, but I know how to read a hydrometer. Each line being a .0002 increase, in 68f beer, being just shy of the second small line from the blue section, this is still pretty low given the recipe, so even if I'm a total dingus (which is a given...

It hits at just below the two small lines directly below the bold line the blue measurement field if that helps. That's what I saw by eye anyways.

So I'll give in a bit here... I recently bought Big Mouth Bubblers, so I can now do grav reads without a thief. Just tried this, and it looks more like the grav on my latest batch is more like 1.002-1.003 than 1.000. This still doesn't explain why I'm getting such low FGs on my fermentations...

I'll post recipes and such when I'm around a laptop, but a couple of these were recipes from sources like books and some of the clone bills posted here, mash temps appropriate to the recipes. I'm measuring with a hydrometer in a thief, making sure that the hydrometer isn't getting stuck to...