Recent content by rcsarver

Hello all, In a few months I'm traveling to Europe (France, UK, Germany)--where should I go for the best beer-related activites? I am most interested in Trappist and sours, and maybe English styles. Less interested in German styles but I will appreciate any recommendation for specific places...

4 gallon partial mash 2 lbs 2 row 1/2 lb Maris otter 1/2 lb chocolate 1/4 lb roasted Nottingham dry

Briess Pilsen dme. Website says 75% fermentability. That seems on the high side for dme from what I've read. I assume yeast is not eating higher saccharides but could it have trouble with maltriose?

For the specific recipe posted above, brewers friend estimated FG at 1.025, measuring after priming at bottling, it was 1.0335. Is it possible for it to be fully fermented 6-8 points above the website, or should I expect some bottle bombs? Either way I'm going to crack one open, check gravity...

Supposed to be a 4 gallon batch but I topped off with less at last minute to leave more headspace in the carboy. ~1.5 steeping grains for 3.3 gallon recipe. for brown sugar, I made some invert syrup on my stove top, it was medium between light and dark. This beer was 1.034 after 2.5 weeks...

Hi, I posted here because it seemed to fit into many possible forums. Basically all of my brews have been less attenuated than I hoped. Worst one, I went to bottle an Indian Brown Ale clone (OG 1.082-put too much extract in) and it was 1.034. For this I steeped 2.5-3 lbs of crystal, chocolate...

Am I right to think 60F basement room is more or less ideal for most ales? I figure fermentation temp is probably 65 +/- a few degrees. For ringwood yeast, I have found information for lagers as well as advice fermenting at 70F. Should I leave it in the 60F room for a diacetyl rest, or bring it...

What well-known brewing techniques are unnecessary? What shortcuts do you take? For example, racking to secondary. Beginner books say it, my first recipe kit said it, but I know many brewers on here don't unless they are aging or dry hopping. What else am I doing that I definitely or probably...

Thanks for the information, everyone, but especially RonPopeil. That was really informative comparing 3 approaches. I don't want to do 90 IBU but I can scale down and look at more than IBU. 60m additions and the rest <20m.

The dogfish head thing was only the original idea and with everyone here saying it's pointless I'm happy to abandon that. Can anyone show me what a more reasonable hop schedule would look like? What would you do if you used chinook for bittering only. and challenger for the rest, both with...

Yes, this definitely was a DFH 60 minute subbing different hops and special b.

Method: Extract Style: American IPA Boil Time: 60 min Batch Size: 3.75 gallons (fermentor volume) Boil Size: 3 gallons Boil Gravity: 1.074 (recipe based estimate) Efficiency: 35% (steeping grains only) Original Gravity: 1.059 Final Gravity: 1.014 ABV (standard): 6% IBU (tinseth): 60.66...

Jon M what do you think of 4 oz in a 3 gal batch like captain said? Is there any point in adding steeped oats or flaked barley to an extract batch?

Thanks. The stats were from the brewers friend online calculator. I rounded some things but I just copied from there.

Hi, I want to do a stout recipe for 3 gallons of extract. I have 4 1 gallon fermentors I will divide it into to experiment with adding coffee, etc. I am trying to use the 50# DME bag I bought along with challenger hops so I am really asking for advice on the other grains and percentages. I want...