Recent content by larkinnm1

I know what your thinking....how could anyone grab a labbatt over a fresh homebrew? Macro beer is trying to squeeze out micro brews. But in reality, macro beers have an astonishing process and level of repeatability. We all have tried a second go of a recipe we loved and found minor to vastly...

Making a winter belgian dark strong ale, 11%, and would like to know how others have aged. I've read 1 month primary then a few months secondary then a few months bottled. Ideally I skip the long secondary since I only have two carboys. Only difference is carbonation so I think I can go right...

PB2 is a powdered peanut butter you are supposed to add water to. I got it off amazon, but grocery stores have it too. I plan to boil some water, mix with the powder, throw in the secondary then rack on top of it. Rumor has it will cause a huge mess so be prepared.

PB2 is a powdered peanut butter you are supposed to add water to. I got it off amazon, but grocery stores have it too. I plan to boil some water, mix with the powder, throw in the secondary then rack on top of it. Rumor has it will cause a huge mess so be prepared.

Is 1.062 preboil and 1.091 post boil? That's a huge swing. Too much boil time or measured gravity with hot wort?

Have at it. Got 1.057 og in 5 gal 8.75 lbs 2 row - 1.036 1 lb roasted barley- 1.025 .25 lb black malt- 1.025 .5 lb chocolate malt- 1.028 .5 lb flaked oats- 1.037 Nottingham dry yeast 1 oz cluster @ 60 min 1 lb regular PB2 in secondary- 7 days 1 lb chocolate PB2 in secondary- 7 days

Peanut butter chocolate stout. This is primary but I will add pb2 in secondary

I have done this once and just left it. Depends if you care if your beer is stronger than you wanted.

Here it be. Color isn't as red as I would like. Ended at 1.018 so my abv missed a little and there is more body than in the glbc version. Hop profile tastes pretty damn close, so maybe next time use a higher attenuation yeast and get better color!

+1 to hanglow. Dry yeast is packaged at its highest viability. So it has not been exposed to a high gravity environment. Pretty sure it is packaged at high activity/krausen too. That's why dry yeast rocks and liquid yeast is subpar, IMO.

Looks good to me. Should turn out good and dry, maybe 1.010 FG with Nottingham, that yeast rocks.never used Vienna in a hop forward beer, but I used victory in a pale ale thay turned out nice. Brew on

It's fine to pitch with same OG. Usually when making a high gravity beer it's a good idea to make a low gravity beer first and transfer new wort right on top of the yeast cake. Think of it as the ultimate yeast starter. I think this is where you get the lower OG to higher OG. All that matters...

For the most part yeah. Never more than 15% crystal or other specialty grains. Water Chem is something I am just getting into but I did not think it would affect efficiency that much.

I kept my mash at 1.25 qt/lb as usual. Did you see the increase on mutiple mashes?

Yeah my beer smith is pretty fine tuned at this point. I am usually within a point or two of where I expect. Crush my own grain and the settings were the same. Maybe with the darker grains my ph was in a better range (this was the first time I measured mash ph it was 5.3ish) but other than that...